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Binkley's Restaurant
Sarah Whitmire 

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6920 E. Cave Creek Road Cave Creek, AZ 85331

480-437-1072 

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2 User reviews Write A Review

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  • American, Contemporary, French, Fusion
    Tue-Sat 5pm-9:30pm
    $$$$
    MasterCard, Visa, American Express, Diners Club, cash
  • casual
    Patio/Sidewalk Dining, Takeout, Private Party, Catering, Wheelchair Accessible
    Dinner
    Full bar
  • Recommended
    Lot Available
Description

Probably the best restaurant in the greater Phoenix area, on a par with five-star joints like Thomas Keller's much-ballyhooed French Laundry in Napa. Apparently, genius loves company, as chef and SCI grad Kevin Binkley worked side-by-side with Keller at the French Laundry after a stint at The Inn at Little Washington in Virginia. Now, foodie pilgrims are trekking to Cave Creek to sample Binkley's French-informed, modern American fare. Standouts include the bacon-wrapped tenderloin, the squab, and the duck breast, but the menu changes often, and pretty much anything Binkley cooks up is worth the drive and the ducats. Make reservations. The place fills up nearly every night of the week.







Back to TopAwards | Visit the Best Of Website

  • 2010 | Best Place to Take a Foodie

    In many ways, chef Kevin Binkley's namesake restaurant turns traditional fine dining upside down. From the humble storefront on Cave Creek Road to the cozy, unpretentious atmosphere, there's nothing stuffy about this place, and there's certainly not an uptight dress code. Nope, the emphasis here is simply the beauty of heirloom produce at its peak of ripeness, luxurious ingredients like lobster, foie gras, and truffles, and Binkley's own distinctive cooking style, which combines impeccable... More »

  • 2009 | Best Dining as Theater

    If you really want to appreciate chef Kevin Binkley's food, be sure to bring your sense of humor to dinner. Binkley, who worked for renowned chef Thomas Keller at The French Laundry, is undoubtedly serving some of the most creative, sophisticated cuisine that Arizona has to offer, incorporating classical French techniques into his seasonal American menu. But for all the precision and polish of the kitchen, the vibe in the dining room is surprisingly relaxed, brightened with moments of pure... More »

  • 2008 | Best Destination Dining

    You think it's a hike up to Cave Creek for dinner Consider that foodies from around the country fly into town just to try chef-owner Kevin Binkley's inventive, French-influenced American cuisine, and then see how you feel about going the extra mile for a top-notch gourmet experience.Of course, it'll all make sense once you're comfortably seated in the cozy, low-key dining room, sipping on a fantastic wine, enjoying attentive, doting service, and nibbling on a series of surprising amuses... More »

  • 2007 | BEST RESTAURANT THAT LIVES UP TO THE HYPE

    In just a few short years, the reputation of chef-owner Kevin Binkley's eponymous fine dining establishment has risen to nearly legendary status, thanks to a combination of attentive, professional service, charming atmosphere, and above all, outstanding French-influenced contemporary cuisine that's both inspired and inspiring. Despite its far-flung location in Cave Creek -- better known for biker bars and desert scenery -- it's become a must-visit for foodies across the Valley, not... More »

  • 2006 | BEST OVERALL DINING EXPERIENCE

    Cave Creek: home of javelinas, biker bars, speed traps and -- fine dining Hell, where'd you think all those folks in their million-dollar pads go to graze To Binkley's Restaurant, of course, a little patch of genteel Napa Valley amidst the giant rocks and saguaros. Chef Kevin Binkley, who once worked side-by-side with Thomas Keller at Keller's much-ballyhooed French Laundry in Napa, commands the kitchen, while Binkley's wife and maître d' Amy works the front. The combination of flawless ... More »

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Back to TopUser Reviews & Comments | Write a Review
  • phoenixnewtimesbestof
       (0)    (0)

    phoenixnewtimesbestof | Phoenix, AZ | 315 Reviews

    | Wed, May 6, 2009

    You think it's a hike up to Cave Creek for dinner? Consider that foodies from around the country fly into town just to try chef-owner Kevin Binkley's inventive, French-influenced American cuisine, and then see how you feel about going the extra mile for a top-notch gourmet experience. Of course, it'll all make sense once you're comfortably seated in the cozy, low-key dining room, sipping on a fantastic wine, enjoying attentive, doting service, and nibbling on a series of surprising amuses bouches between courses. Everything's beautifully presented and crafted from the best ingredients available, from the simplest salad to the most sophisticated seafood dish. Needless to say, it's worth the drive — and it sure beats trekking to New York or San Francisco to eat at other restaurants of this caliber.

  • whipplebrad
       (0)    (0)

    whipplebrad | Phoenix, AZ | 2 Reviews

    | Wed, July 15, 2009

    The best place for an special dinner

Back to TopMenu
Main Menu
Cold Appetizer
$21.00
Spot Prawn Tartare
uni, sea beans, radish, mango, jalapeño, red onion, grapes, cilantro, bonito, yuzu-wasabi.
$19.00
Buffalo Carpaccio
baby turnip, english peas, button mushroom, iitoi onions, red wine gelée, sorrel, crostini.
$17.00
Artichokes
orange, snow peas, rosemary ricotta, sweet potato, cured red cabbage, fiddlehead ferns, chervil.
$14.00
Baby Bitter Greens Salad
blue cheese, spiced walnuts, pumpkin seeds, bacon, golden raisin vinaigrette.
Hot Appetizer
$17.00
Smoked Oyster Chowder
pancetta, potato, baby zucchini, horseradish.
$28.00
Crispy Seared Foie Gras
mulberries, dried apricot, lemon poppy cake croutons, watercress.
$21.00
Soft Shell Crab
spicy slaw, avocado, taro root chips, serrano chili, daikon, choke cherries.
$17.00
Asparagus
pullet egg, wild mushrooms, polenta croutons, parmesan.
$19.00
Frogs Legs
salsify, kumquat, spring onion, blue lake beans, brown butter.
Fish
$43.00
Ono
braised lotus root, pineapple, edamame, fresno chili, loganberries, balsamic.
$42.00
Arctic Char
caramel spring garlic, water chestnuts, pickled ginger, sugar snap peas, roasted garlic quinoa.
$44.00
Seared Scallop “pot Au Feu”
purple potato, kohlrabi, ramps, haricots verts, baby carrots, celery, basil.
Meat
$41.00
Duck Breast
baby bok choy, pistachios, cranberries, wild rice, passion fruit.
$40.00
Goat
fried green tomato, dried cherry tomatoes, cucumber, charred sweet onion, rice bean risotto, stinging nettles.
$45.00
Peppered Ribeye Paillard
cipollini onions, fava beans, morel mushrooms, fingerling potatoes, brandy peppercorn sauce.
Cheese
Accompanied By: Fruitcake, Dried Fig, Spiced Pecans, Crostini Or Black Truffle Fondue; Accompanied By: Croutons, Dried Fruit, Popcorn, Purple Potato, Celery
$12.00
Brigante
italy, sheep, semi-firm.
$12.00
Explorateur
france, cow, cream.
$12.00
Port Salut
france, cow, semi-soft.
$12.00
Tumbleweed
new york, cow, semi-firm.
$12.00
Campo De Montalban
spain, goat/cow/sheep, semi-firm.
$12.00
Shepherd’s Way
minnesota, sheep, blue.
$12.00
Ewephoria
holland, sheep, firm.
$12.00
Black Mesa
arizona, goat, soft.
Dessert
$12.00
Chocolate Puddin
bread pudding, fried, pudding pop, moon pie.
$12.00
Caramel Cheesecake
pecans, cherries, blackberries, graham crackers, crème fraîche, pepper marshmallows.
$12.00
Salted Maple Pot Au Crème
lemon curd, raspberries, pistachio granola, maple cookies.
$12.00
Brown Butter Mulberry Tart
mulberry semifreddo, strawberry, macadamia nuts.

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