Kevin Binkley Gets Closer to Opening New Spot in Central Phoenix

Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Phoenix and help keep the future of New Times free.

Permits, permits, permits. They're the bane of every restaurateur's existence in the pre-opening phase of a new restaurant. But Kevin Binkley -- who opened Binkley's Restaurant in 2004 and Café Bink in 2008 -- is taking it all in stride, sprucing up the former Sophie's Bistro space on Osborn in preparation for an early to mid-March opening.

See also: -- Chef Kevin Binkley of Binkley's Restaurant: Best Molecular Gastronomist -- Kevin Binkley Dishes on The French Laundry and His Badass Wife

It didn't take Kevin and his wife Amy long to settle on a name -- Bink's -- and they know exactly where they're headed with the concept (think fresh, think local, think loads of veggies). But as Binkley points out, the new place will evolve over time. Here are a few things the two are planning.

Although tables will be draped in white tablecloths, they'll also be topped with butcher paper, which, together with dishtowel napkins, will signify "relaxed American bistro," not the price points or the formality of Binkley's.

Binkley says he hasn't changed the former Sophie's space too dramatically -- fresh paint, reupholstered chairs, new banquettes, new light fixtures, re-finished floors and grounds grooming -- but he's reconfigured a few areas for better flow. And although you may never see it, he's also sunk a chunk of change in the kitchen.

He plans to bring in a liquid nitrogen tank for frozen martinis and other cool molecular cocktails, and he says his thick paper menus will be topped with a smaller daily menu -- the one bound to the other with a tiny clothespin -- naming what's fresh that day and the farmer who grew it.

Prices will be extremely reasonable: a $14 check average for lunch and a $28 check average for dinner. Dinner entrees will range between the mid-teens to low-20's. The message conveyed: This is Bink's, not Binkley's.

Although the menu will surely be tweaked a dozen times before opening, here are a few things we might expect (in some delicious version or other): Shaved fennel -- orange, olives, red onion Citrus salad -- honey, watercress, hazelnuts Beets -- orange, goat cheese Vanilla carrots -- raisins, parsley Dates -- arugula, ricotta, walnut vinaigrette

Roasted cauliflower -- yellow curry Rosemary roasted rutabaga -- toasted caraway Butternut squash puree -- maple butter Grilled asparagus -- chorizo, fried egg Tepary beans -- sweet onion, pancetta

Foie gras beignet -- blood orange marmalade Green chile pork pupusa -- lime and cilantro crème fraiche White truffle tater tots -- aerated cheddar cheese Smoked sturgeon -- shaved celery salad, pickled red onion Parmesan and pine nut baklava -- charred tomato jam

Crispy sweetbread nuggets -- sweet & sour sauce Slow-cooked pork belly -- blood orange, molasses glaze Roasted bone marrow -- orange gremolata, toast Chicken liver mousse -- brandy gelee, cornichon, crostini

Trout -- brown butter, almonds Five-spice duck breast -- grilled grapes, port vinaigrette Cider-braised pork cheeks -- roasted apple Hanger steak -- red wine shallots

Drooling yet? A few of Cafe Bink's classics -- the Sloppy Joe and Amy's Bolognese, for example -- will show up at the Osborn location. And at some point very soon, Binkley will roll out the Caja China for whole-roasted pig on Saturdays.

Follow Chow Bella on Facebook, Twitter, and Pinterest.

Keep Phoenix New Times Free... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Phoenix with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the New Times community and help support independent local journalism in Phoenix.


Join the New Times community and help support independent local journalism in Phoenix.