Binkley's is an experience that can't be compared to any other and certainly is memorable. You pick your courses and receive them coupled with a parade of maybe a dozen tasting plates that includes a combination of traditional foods and molecular gastronomy. I feel we got the most satisfaction because we choose to get the wine paring and I feel food and wine pared takes food to a much higher level.\n\nThe cold appetizers were picture perfect you could snap a picture and have artwork for your house but the hot appetizers are really something to rave about. Both were great but I think the one that might be the most memorable was the SHAVED BLACK TRUFFLES on a perfect soft farm egg on some sort of fresh grilled bread with mornay sauce. This one dish was exceptional and the next day me and my husband were craving it.\n\nSomewhere in-between appetizers and dinner we enjoyed a variety of cheese and fondue.\n\nFor the dinners we picked Wild Striped Bass , Chicken , and Ribeye. We both thought the Chicken was the stand out dish and was roasted in way that tasted different from any other roasted chicken we ever tasted . We were also told the chicken can from just right up the street and was alive yesterday . Our second favorite was the striped bass that was cooked and seasoned to perfection followed by the Rib Eye . The Rib Eye was good but wasn't a stand out like the Chicken.\n\nDessert was interesting, we shared the raspberries and they came out with liquid nitrogen and froze the sauce with a big puff. I have to admit I was slightly scared I would get splashed but I didn't. This plate was fancy embellished with micro sized blondie bars and had the raspberries stuffed with a little bit of cream and had creamy drops of that nitrogen ice cream also nuts and very tasty frozen citrus pieces.\n\nSOME only some not all of the small tastings were-\nYu Shu Flowers that you brushed threw oil and a seasoning.\nSavory Donut\nSquash/Apple Soup\nFrozen Citrus Salad\nWine Braised Currents vanilla Couscous\nBeef Jerky horseradish foam\nperfect chervil lardon egg in a micro tiny thimbal shaped puff pastry\nApple Bomb looked like raw egg yolks but was molecular gastronomy\nKey Lime Lollipop\nCinnamon Souffle\nSome I liked more than others only a few were misses for me but all were very interesting.\n\nThe Dinner for us was three hours, the staff was very orchestrated well timed and extremely professional. Binkey's called us the next day to thank us for coming.
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