Monday – Thursday 5:00 PM – 9:30 PM

Friday – Saturday 5:00 PM – 10:00 PM

Sunday 5:00 PM – 9:00 PM


Deep Fried Baby Back Rib 2/ea.

chili honey sauce

Green Chile Pork Pupusa 8

apple, radish, salsa verde

French Fries 5

sauce vert, truffle ketchup, aioli

Sweetbreads Nuggets 12

peanuts, scallions, sweet & sour sauce

Mussels 14

scallion focaccia, curry-coconut broth

Cheese Plate 15

three artisanal cheeses, country pate, mustard, pickles, country bread, jam

Salted Cod Fritters 6


BBQ Octopus 12

black eyed peas, bacon, i’itoi onion, aioli, bbq

Meatballs of the Day – 8

please ask your server


Sand Dab 19

brown butter, almonds

Flat Iron* – 24

bacon potato salad, charred onion relish

5 Spice Duck Breast* – 23

grilled grapes, port vinaigrette

Corn Pasta – 18

tomato, squash, cauliflower, beans, spices, toum

Grilled Pork Chop* – 27

brussels sprouts, herbs, apple butter

Amy’s Bolognese 18

house-made gemelli pasta, garlic crostini, parmesan

Lobster Pasta – 29

snow peas, mint, lemon, lobster-chili butter, house-made egg pasta

Bacon Burger* – 12

onion roll, sharp cheddar, Lucy’s spicy pickles, smoked caramelized onion mayo

Double (6), add egg (2)

The fresh produce selections at Bink’s Midtown change with the seasons.

Arizona’s unique, arid climate provides a long growing season. With it brings an abundance of the finest, locally grown and harvested fruits, vegetables, produce, meats and fish.

At Bink’s Midtown, Chef Kevin Binkley hand selects and lovingly prepares a wide selection of Arizona’s best, seasonal offerings.

Local Produce


Little Gem Salad 8/13

oven dried tomato, cucumber, charred red onion, buttermilk vinaigrette

Mixed Greens Salad 8/12

strawberries, cornbread, chevre, pumpkin seeds, strawberry-cabernet vinaigrette

Chopped Salad 10/15

romaine, kale, chicken, soppressata, seasonal vegetables, chick peas, feta, grains, red wine vinaigrette

Gazpacho 8/12

cherry tomatoes, Thai basil, frozen vegetable pearls, olive oil

White Bean Soup 11

ham, mirepoix, gemelli pasta, parmesan, rosemary, country bread

*Add egg (2), chicken or sand dab (5), green chili pork (6), steak (8), lobster (18)

Cold Plates

Marinated Eggplant 6

herbs, scallions, enoki mushrooms, jalapeño, peanuts, miso vinaigrette  

Kale 10

curried couscous, almonds, pickled onion, chevre, red wine cherries

Cucumber 7

red onion, cherry tomato, wheat berries, olives, oregano vinaigrette, yogurt

Heirloom Melon 8

pumpkin seeds, black pepper, mint, sangria granite, vanilla olive oil


Hot Plates

Blackened Okra 7

pepper jelly

Charred Shishito Peppers 6

harissa-ranch sauce

Crispy Potatoes 8

sea salt, truffled “cheese whiz”

Sage Roasted Butternut Squash 8

pecans, dried cranberries, maple

Grilled Dates 10

prosciutto, cashews, Fresno chili, endive, scallion-ginger vinaigrette

 *- Indicates these items are cooked to order and may be served raw or undercooked. Consuming raw or undercooked eggs or meats may increase your risk of food-borne illness.