Binkley's

By: The Food Hunter

Phoenix has a long list of exceptional restaurants, though none are serving up anything quite like what you will find at Binkley's. Chef Kevin Binkley, known around town for being a food pioneer, uses fresh local produce to create imaginative dishes at his namesake restaurant.

Be prepared for unique tastes and presentations; and don't be alarmed when food flash frozen with liquid nitrogen burst in your mouth, releasing irresistible flavor.

While you can order anything off the daily menu as an individual item I highly suggest going with the either the 4, 5 or 6 course tasting menu. Items served as part of the tasting menu are considerable smaller in size so that you can enjoy more variety. No matter which menu option you choose be prepared for additional items to arrive at your table unannounced. Chef Binkley is known for his amuse bouche and will often send out several during the course of the evening. You may get things like the world's smallest sloppy Joe complete with a slice of cornichon, garufrette potato chip & caperberry.

Or perhaps a platter of chorizo & shrimp fritters with tonka bean BBQ sauce & remoulade. You never know what is going to show up, making the entire dining experience very exciting.



One of my favorite amuses, on the evening we dined, was the coconut curry pear soup with a drizzle of raisin oil. It was delicate and delicious and the idea of raisin oil fascinated me.

The ham & carbonated pineapple was also yummy and rich with flavor. One bite is all you need of this classic flavor combination prepared with a twist.



Our dinner started with two selections from the cold appetizer section. The asparagus served with marinated wild mushrooms, caramelized onions and creme fraiche....

And the most unique presentation of Fruit de Mer I've ever seen. Tiny pieces of prawn, crab, uni, & oyster plated with seaweed, red onion, radish, mango & pineapple. Both appetizers were well balanced and an absolutely refreshing way to kick-off our meal.

The cold appetizers were followed by two hot ones: the beef tongue Reuben & the sweetbreads. Like a classic Reuben the thinly sliced beef tongue was topped with choucroute, (a French sauerkraut) and Thousand Island dressing. The sweetbreads were accompanied by tiny bites of kabocha squash, an avocado puree, some elderberries and a curry-port vinaigrette drizzle.

Before moving on to our main course we were given a small plate of coconut semi freddo with lime cells, macadamia nuts & lime oil to prepare our palate for what came next.

Our main course included two additional seafood items; the Tamarind Glazed Octopus with leeks and black beans....

And the black cod, which was served with fresno chili, miso braised daikon, glacier lettuce and a spicy yogurt. Both entrees were a treat to the taste buds. 

Just when we thought dinner was over Chef Binkley brought us an item from the cheese course menu. The "dip" was a whimsical mix of popcorn, house made crackers and taro root for dipping into a bowl of warm truffle mousse.

The entire evening was full of surprises including the small pot of vanilla cinnamon water, bubbling from the added liquid nitrogen, that was delivered to our table. The mild scent was meant to compliment the candied apple creme brulee we also received.

Dessert followed shortly after. The deconstructed lemon meringue pie with fresh berries and chocolate cake crumbles was light and inspiring...


But the show-stopper was the warm butterscotch & pecan dessert served with browned butter ice cream slowly melting on top. The dessert features a nontraditional take on the en papillote cooking method, but instead of parchment Chef Binkley uses Fata Paper, which is a cellulose paper that can cook to about 500 degrees and is also see-through for presentation purposes.

Needless to say dinner at Binkley's is way more than just another meal it is truly a food "experience" that everyone should have at least once in their life.


Binkley's
6920 E Cave Creek Rd, Cave Creek, AZ 85331
(480) 437-1072

SaltRock Southwest Kitchen at The Amara Resort Sedona

By: The Food Hunter

Set back from the main road that runs through beautiful Sedona is the recently remodeled Amara Resort & Spa. The tree lined Kimpton property on the banks of Oak Creek has recently undergone an extensive remodel. The new look is modern-native with detailed accents throughout the property and in the guests rooms, that match the surrounding dessert terrain.



The resort's beautiful heated negative edge pool is located off the lobby and offers amazing views of the red rocks.



There's also a large grassy courtyard with comfy chairs and fire pits. This is a perfect spot to relax with a good book or enjoying a craft margarita or agave cocktail from the hotel's signature restaurant SaltRock Southwest Kitchen.



Under the helm of Chef Massimo De Francesca, SaltRock delivers Southwest style cuisine using only the freshest ingredients. The menu is fun and casual offering items like a make it yourself guacamole kit, tortillas and deviled eggs along with more formal entrees. Dine outdoors for unspoiled views or indoors where live music is offered every Thursday, Friday and Saturday.



Chef Massimo prepared for us a 10+ course tasting menu showcasing some of the more popular menu items, starting with the house made yucca rolls and salsa.



Deviled eggs are served on a bed of whole grain mustard and topped with a bacon onion marmalade and pasilla-maple syrup. A small bite that packs a powerful flavor punch.



Next up was a delicious corn duo. Grilled corn soup with cilantro creme and tortilla strips was served with a side of grilled corn on top of spicy aioli sprinkled with cotija cheese. Being a huge corn fan this was one of my favorite tastings.



The corn was followed by pine needle smoked oyster mushrooms topped with a pine nut gremolata and a smear of Mexican chocolate. With the pine needles still smoking on the plate, this was by far one of the coolest food presentations I've seen in awhile.



The fried yucca marinated in mojo was served with a queso blanco dipping sauce. This was a fun treat similar to traditional fries but much tastier in my opinion.



We tasted mini lamb & goat cheese tacos topped with a tomatillo-apple salsa next which were absolutely yummy.



Chef Massimo does a unique take on the traditional tamale. Thick pieces of beef barbacoa which have been rolled in masa are cut into rings and served with mole-demi glace, bacon braised black beans and truffle parsnips.



I tend to skip chicken on most menus as it is usually bland and boring. This is not the case at SaltRock, marinated chicken breast is served with spinach, cilantro-jalapeno risotto and grilled asparagus topped with a pignon sauce & pomegranate seeds. A delicious entree choice for sure.



Thankfully portions were small so I was able to enjoy Chef's chili chocolate torte with chopped peanuts, a thick peanut butter sauce and caramelized banana's. The chocolate peanut butter lover in me was in heaven with this dessert.



If you want to experience all the Southwest has to offer in both food and views your next trip to Sedona should include a stay at the beautiful Amara Resort and dinner at SaltRock.

SaltRock Southwest Kitchen
100 Amara Lane
Sedona, Az 86336

This meal was provided complimentary. However, all opinions and comments are my own.

Virtu Honest Craft

By: The Food Hunter

It’s not often a meal is so good that I tweet out to the world “I think this is my new favorite restaurant.” But that is exactly what happened mid-way through a recent dinner at Virtu Restaurant in Scottsdale. It was the ricotta gnudi that took me over the edge of what had already been shaping up to be a most memorable meal.



With emphasis on the freshest ingredients and unconventional preparation, Chef Gio Osso’s has brought authenticity and his Mediterranean roots to the valley. Housed inside a small bed and breakfast Virtu, offers diners a cozy main dining area with a handful of tables, and a fairly large copper-top bar where diners can view Chef Gio doing his magic in the kitchen. On those days when the valley’s weather is calling, you can request al fresco dining on the intimate courtyard patio adorned with shimmering string lights.



Our meal began with the restaurant’s signature appetizer, the grilled octopus. Charred meaty pieces of octopus are served with a spicy Calabrian chile butter, sprinkles of balsamic, a handful of lemon chickpeas and an arugula & fennel salad. The melding of flavors was perfection.



In addition we enjoyed the burrata appetizer: four pieces of creamy burrata cheese topped with truffle wild mushrooms and taleggio crisps served on grilled bread.



Our main course followed: the amazing gnudi I referenced earlier and the braised short ribs which we enjoyed family style. The gnudi, made with sheep’s milk cheese, are rolled in semolina and served tossed in a tomato puree. It is finished with a topping of roasted mushrooms and bits of guanciale, Italian cured pork jowl. Perfectly crunchy in its exterior, the gnudi retained a fluffy and rich center.



The bone-in braised short rib was served with sour cream and chive smashed red bliss potatoes and topped with pea tendrils. The meat was flavorful and the dish melted in my mouth.



If I hadn’t already declared my love for Virtu early on, I most certainly would have done it during dessert. Chef Osso delivered to our table his salted butterscotch budino, a divine butterscotch pudding featuring a spiced caramel drizzle, vanilla whipped cream and pieces of crumbled praline.



He also sent us his signature chocolate sticky toffee pudding with mascarpone ice cream, which though hard to believe was even better. We immediately told Chef Osso it should be illegal to serve something so rich, decadent and delicious.



Virtu is a true treat offering exceptional ingredients, thoughtful and unique preparation and sensory indulging food in a comfortable atmosphere. I am already looking forward to my next visit.


Virtu Honest Craft
3701 N Marshall Way,
Scottsdale, AZ 85251
(480) 946-3477


Cuisine Type: Modern, globally-inspired Mediterranean.
Price Range: Average individual dinner entrees, $20-30.
Atmosphere: Casual, intimate, stylish and warm.
Additional Information: Celebrated as one of the top 20 “Best New Restaurants” in the U.S. by Esquire Magazine you can expect a Mediterranean inspired menu that changes almost weekly, featuring handmade pastas, premium seasonal produce sourced from some of Arizona’s most celebrated farmers, superb seafood imported from the most notable fish markets in North America and southern Europe, as well as a seasonal cocktail program crafted with fresh pressed juices and unique spirits.

This meal was provided complimentary. However, all opinions and comments are my own.

 

J&G Steakhouse at The Phoenician Resort In Scottsdale

When it comes to high-end steak houses there is certainly no shortage of options in Arizona. A favorite among both Valley residents and visitors is renowned Chef Jean-Georges Vongerichten's award winning J&G Restaurant, located on the top floor of the esteemed Phoenician hotel.



Guests of J&G step off the elevator and enter into an elegant dining room where every table offers an outstanding view of the city below. There is an outdoor dining area complete with fire pits, and adjacent to the main dining area is a large onyx bar serving progressive cocktails and live music.



J&G's menu features a selection of prime cuts of meat and fresh seafood, which is flown in daily.



The impeccable quality of the food and the servers' attention to every detail, in my opinion, is what separates J&G from other steakhouse around town. Each course is brought out on a silver rolling cart and is described in detail before being set down in front of you.

My husband and I recently dined at J&G., upon arrival we were greeted by the general manager, Patrick Norton, who asked us what special occasion brought us in for dinner. We looked at each & I quickly explained how there really wasn't an occasion we just like dining out. Some people may not understand this but Norton's reply assured me he did. It went something like this:

American’s only drink champagne for a special occasion while the French drink it all time because it’s always a special occasion

We started our meal with the recommended Tuna Tartare. The delicate tuna was served in a bowl on top of chopped avocado and finished with a spicy radish marinade. The combination of flavors was melt in your mouth delicious.



Next we shared the butternut squash soup which was poured table side into a bowl of oyster mushrooms. The soup was full of flavor and hit the spot.



Per our waiter's recommendation we shared a 32ounce Tomahawk which was de-boned and split for us at our table. This was quite a large piece of meat, and even though we shared it we still couldn't finish it.



Though J&G takes pride in their house-made steak sauces I enjoyed the Tomahawk sauce free. I did however try each of the sauces and thought they were wonderful. Everything is a la carte at J&G and there are some really delicious sides to choose from. We tried the caramelized brussels sprouts with pecans & balsamic, the roasted mushrooms with herbs and the potato gratin with Comte.



For dessert our waiter recommend the molten chocolate lava cake, explaining that it was the restaurant's specialty.  I can attest it was out of this world.



We also tried the Baked Alaska which was flambeed at our table. It was a nice treat since neither of us had ever tasted one before.



Top notch service partnered with delicious food and amazing views are what keeps Valley residents and guests coming back to J&G again and again.



J&G Steakhouse
The Phoenician Resort & Spa
6000 E. Camelback Rd.
Scottsdale, AZ 85251

Cuisine Type: J&G Steakhouse offers a timeless steakhouse menu as interpreted by world-renowned chef, Jean-Georges Vongerichten.
Atmosphere: The décor’s palate, textures, and materials are all inspired by the steaks, the wines and especially the rugged Sonoran Desert landscape. This translates to extensive use of red, gold, purple and violet, as well as an eye-grabbing wrap-around bar top bedecked with tempesta onyx.

This meal was provided complimentary. However, all opinions and comments are my own.