Binks – Scottsdale
6107 N Scottsdale Rd
Scottsdale, AZ 85250
Binks is one of a small chain of restaurants
created by Chef Kevin Binkley, who has been nominated for James Beard award a
number of times. While the chef has a regular menu at Binks, companion and I
were there for a special lunch – a buffet featuring pig’s head. There are those
who will turn up their noses at even having a pig’s head served to them, but
truth be known, some of the best and most succulent meat on the beast is on the
head.
Companion and I queued up with our plates at the
buffet. We started with phenomenal veggie paella, which consisted of rice,
peas, onions, thyme and bay leaves. I could not identify all the ingredients,
but it was a true hit with both myself and companion. Next was a coleslaw of
finely shredded cabbage with mustard seeds and sprouts marinated in what I
think was a Japanese rice wine vinegar. I never eat coleslaw that does not have
a creamy dressing, but I made a big exception in this case and went back for
seconds.
Continuing down the line were a cucumber salad,
and a potato salad made with red bliss potatoes. The potato salad was tasty,
but the potatoes were cut into much too large pieces – my only complaint.
Also on the line was a large chafing dish of BBQ
beans that were very flavorful.
Next came a large chafing dish of pulled pork.
The pork had a nice flavor to it along with a bit of smoke. The moisture
content was just right and it was cooked to perfection.
Finally, we came to the pig’s head. Binks got
their pig’s heads from The Meat Shop, which slaughters their own heritage pigs
and supplies many of the best restaurants in the Phoenix area. The meat really
does make a difference.
The head was served by a chef and you could ask
for any parts that you wanted to have. The event started at 2:00, and by 3:30
they had used up 9 heads. And you didn’t think this would be popular??
I had an ear, some brains, a cheek, some snout,
some tongue, and lots of crispy, crunchy skin. Companion had the same as I did.
First up was the brains. Creamy with a good flavor from the seasoning.
Next was the cheek – which when heavily smoked and
properly seasoned is the Italian delicacy Guanciale. As I ate it I thought I
had died and gone to heaven.
I only got a little of the tongue, as companion
had asked for the entire thing and quickly scarfed it down. Companion loved the
food. The snout had a lovely, gelatinous texture and was a real treat to eat.
Finally, came the ear – beautifully crunchy and at the same time the texture of
a little cartilage. The skin was wonderfully crunchy and had a nice mahogany
glaze that tasted of maple syrup. This was fine swine!
I was too full for any dessert, but companion
managed to down a piece of Sweet Tea Cake which had a light sweet bacon icing
drizzled over it. Is there anything better than a porcine meal topped with a
dessert that has bacon lardons in it?
Over all, it was a wonderful experience, and I
will definitely be returning to experience the regular menu. The amount of food
was almost overwhelming as this was an all you can eat experience. Service was
excellent and everything was spotless. 5
stars
