“Why does Binkley’s food stand out? I’d point to dazzling originality, combined with terrific ingredients and impeccable technique.” – AZ Republic, February 12, 2013 Read More…
“Kevin Binkley has gathered a reputation for delivering an exquisite fine-dining menu” Food, August 2007 Read more…
“Fresh, fabulous and fastidiously prepared New American cuisine comes to Cave Creek thanks to the ‘Gary Danko of the desert’, rising culinary star Kevin Binkley, who revises the dinner menu daily, inventing splendid tasting menus to sate the appetites of serious foodies; it’s all set in sophisticated, art-filled space that’s managed by wife, partner, and maitre d’Amy Binkley….” - Zagat: America’s Restaurants, 2008, 2007 and 2006
“Although the tiny township of Cave Creek is known mostly for being cowboy chic and chock-full of Old West honky-tonks, there’s at least one restaurant where you might want to wear your dress boots. Under the guidance of chef-owner Kevin Binkley, Binkley’s offers contemporary American cuisine that changes frequently – based on the availability of fresh, local ingredients and the seasonality of items the chef must order in. So while one evening’s cold appetizers might be hickory-smoked halibut with three beet salad or Wellfleet oysters with marinated fingerling potatoes, the next week’s entrees might include blue cheese encrusted rib-eye or bacon-wrapped port tenderloin.” – Arizona Highways Dining Guide
“Ah, but a man’s reach should exceed his grasp, or what’s a heaven for?” wrote the poet. Chef-proprietor Kevin Binkley has some of the longest reach in the Valley, and nothing seems beyond his grasp. The county will have to add another lane to Cave Creek Road to accommodate Valley foodies making the trek to his stunning new place.
They’ll find a very sophisticated menu, rewritten daily. You might see such appetizers as crispy sweetbreads lined with quince marmalade, duck confit pierogi, lightly battered calf brains or a fig salad with fried prosciutto and blue cheese. Main dishes may include breast of pheasant, braised veal cheeks, pepper-crusted marlin or herbed sturgeon. The ambitious cheese course ranges through Taleggio, Epoisses de Bourgogne, Fleur du Maquis and Stilton. Such desserts as mocha brown butter pot de crème, white chocolate risotto and Sambuca cheesecake bring one of the Valley’s best meals to a triumphant conclusion.” - Nov. 18, 2004
“Best Restaurant - Early in his career, chef Kevin Binkley had stints at two Mobil five-star shrines, the Inn at Little Washington and the French Laundry. In the future, the résumés of star chefs may boast of stints at Binkley’s. Binkley knows that great cooking starts with great ingredients. When you build on great ingredients with masterful technique, a cultivated imagination and attention to detail, the results are phenomenal.” – AZ Central, November 2005
“Chow A Gastronomic Oasis: Binkley’s Like most people, I’m wary about trying a pricey restaurant in some out-of-the-way place—even if it has received a high degree of local acclaim. For a native New Yorker like me, rural Cave Creek, Arizona, is such a place. But when my wife and I recently visited friends in Scottsdale, they suggested that the four of us go to Binkley’s, a restaurant they had not yet eaten at but had heard only good things about. To my delight, I found it to be an exceptional restaurant, well worth a special trip.
Chef Kevin Binkley graduated from the Scottsdale Culinary Institute in 1995. Within four years, he became the executive sous chef at Patrick O’Connell’s renowned restaurant in Virginia, the Inn at Little Washington. In 1999, Binkley further developed his skills working under the legendary chef Thomas Keller at the French Laundry in Napa Valley. Kevin and his wife, Amy, opened Binkley’s in 2004, and he soon achieved recognition as a culinary virtuoso. In his French-inspired, modern American fare, the chef demonstrates a true talent for pairing ingredients in surprisingly delicious combinations, such as a roasted rib eye cap with blood orange or a pheasant breast with pineapple.” Chow Town , Harold Jacobs, February 26, 2007
“His name is Kevin Binkley, and the cozy, unpretentious eatery he operates with his wife, Amy, may be the best restaurant in the Valley. Indeed, Binkley’s rigorously prepared, French-influenced modern American fare will perhaps one day be discussed in the same awed tones as is the cuisine at Thomas Keller‘s The French Laundry.” – Phoenix New Times – Iron Chef - Stephen Lemons - November 17, 2005 Read More…
“Phoenicians love a good meal as much as the next city slicker, but apart from the posh parlors at the many country clubs, this is a laidback town. No wonder, then, people flock to Binkley’s, where topflight contemporary American cuisine with a slight French influence can be enjoyed in golf shirt and shorts. Allow extra time to get there: it is 35 miles north of downtown Phoenix and traffic can be unforgiving. The location, a mini-mall with a rent-a-car outlet, may seem uninviting, but the chef, Kevin Binkley, who was among the top 20 contenders this year for a James Beard award, is full of surprises. The amuse bouche is a specialty and Mr. Binkley serves them serially, one more exotic than the other.” – New York Times, 36 Hours in Phoenix - By Randal Archibold - November 30, 2008
“There’s been an unlikely new sighting up north, where Binkley’s, a stunning fine-dining outpost in Cave Creek, is quickening foodie pulses with some of the most sophisticated fare in town.
It’s the work of chef Kevin Binkley and his wife, Amy, who runs the front of the house. The extensive, daily-changing, six-course menu – Binkley calls it fresh, seasonal, classically influenced American cuisine – is breathtakingly ambitious: cold appetizers, hot appetizers, fish, meat, cheese and dessert.
It’s a smart-looking place, with room for maybe 50 diners, humming with a low-key, high-end vibe. There’s expensive art for sale on the wall, thyme floating in the glass candleholder at the table and Sinatra and Dinah Washington piped in subliminally low. Dinner starts with a rush: A freebie demitasse of soup, like the splendidly rich cream of parsnip, immediately jolts your taste buds to attention. This is the kind of curtain raiser that signals you’re in for an exhilarating performance. Fasten your seat belts and hold on tight.” – The Arizona Republic - Howard Seftel - Nov. 17, 2004