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  • Went to Bink's on a Friday night for restaurant week. We were seated immediately at a table that allowed a good view of the kitchen. The restaurant week menu is a three course affair. Had the beef carpaccio as an app. Flavor-wise the main feature was the brussel sprout kimchi and it could have used a pinch of coarse salt but the amazing thing was the texture. As I went to slice it with my knife and fork, i noticed that the knife wasnt necessary. The beef so thin and tender I could easily scoop it up with my fork and smear it on the crostini before piling on a little of the kimchi on top. It was literally meat butter. Awesome. The entree was fried chicken which at Bink's is boneless. The chicken had obviously been brined and was very juicy; it was also rocket hot. I noticed that in the kitchen, the chicken was almost always the last thing to hit the pass and as soon as it was done, they would quickly run the order out. But again, the most interesting thing was the texture, or in this case, the crust. It had a batter consistency a lot like what i had in NOLA at Jacque Imos, extremely crispy, well seasoned. Kind of a cross between traditional fried chicken batter and a spring roll wrapper. Desert was a chocolate mousse and again, while the flavor was great, the most interesting part of the dish was the texture. The mousse was impossibly airy; it was as if someone had blown a handful of cocoa powder at you while your mouth was open. I could have lived without the overcrisped espresso bean garnish tho. I definitely would go back again even without restaurant week. I've never had a meal where I walked away thinking more about texture than flavor or anything else ... (PS after writing this, I saw the carpaccio pic someone had posted and my serving was definitely missing the very prominent sprinkling of salt and pepper that is inthe picture.)
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