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| - Hello lover. Binkley's was easily the best restaurant we dined at during our impressive Scottsdale culinary tour. Molecular gastronomy has been a huge evolution at Chicago restaurants and Chef Binkley's impeccable menu was executed to perfection. It was pretty clear that he had trained under Thomas Keller at the French Laundry. However, Kevin Binkley deserves his own praise as we could see him feverishly working in the open kitchen like Van Gogh stroking a masterpiece.
The restaurant is quaint and you will want to book a seat far out to enjoy this feast. You can go a la carte or choose a few courses for a prix fixe. You probably don't need too many courses, unless you are really starving. We chose the four courses, which were plenty.
First courses for us were Five Spice Cured Salmon -baby bok choy, orange, sugar snap peas, kiwi, taro root chips, licorice and Pasta Salad - lemon tortellini, baby artichoke, olives, fava beans, tomato tartare, mozzarella, basil. It was evident early on that we were in for a treat. Salmon and mozzarella were thinned out like papperadelle and it took me some time to realize it. Every single ingredient was fresh and tasty and the dishes were fantastic. This would be an ongoing theme for the night.
Hot apps we enjoyed were Chanterelle Mushroom Vol-au-vent-asparagus, pearl onions, butter poached chanterelles, Serrano ham and Soft Shell Crab -radish, fried green tomato, pepper jelly, horseradish. I get soft shells whenever I see them and this was great. It came with a horseradish foam! It was not only really cool, but a perfect complement to my perfectly prepared crustacean.
Our main courses were Spearfish - roasted pineapple, edamame, water chestnuts, Fresno chile, mango-guava bubble tea and Duck - breast, leg, nectarine, macadamia nuts, jalapeño, broccoli. My wife's fish came with a shake like concoction and my duck had a tasty little confit treat that was kind of like a General Tso's. So scrumptious.
We finished with a couple of excellent deserts that escape my recollection, but were certainly great. We were also treated to a bombardment of creative and delectable amuses that arrived at every turn. I lost count after about a dozen of these fantastic treats that showed off the skill and creativity of a true culinary artist. A particular highlight was the "lava lamp" of fruity shake served atop a hockey puck looking thingy that lit the whole shot glass like drink up.
Service was spot on and the atmosphere of the restaurant was lively and romantic. Chef's wife Amy runs a tight ship in the dining room and someone is always there to help or let you know what is gracing your plate.
An unequivocal treat! This is the reigning champ of our culinary tour. Bravo Chef Binkley!
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