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.\n\nThere 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.\n\nCompanion 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.\n\nContinuing down the line were a cucumber salad, and a potato salad made with red potatoes. The potato salad was tasty, but the potatoes were cut into much too large pieces - my only complaint.\n\nAlso on the line was a large chafing dish of BBQ beans that were very flavorful.\n\nNext 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.\n\nFinally, 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.\n\nThe 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??\n\nI 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 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.\n\nI 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?\n\nOver 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.\n\n5 stars
places reviews