I must offer my sincerest gratitude to the chef at Bink's Midtown.  I have been slowly picking my way through the Central Phoenix food scene.  While I have found great food in this part of town, this is the first place that a truly surprised me. The meal I just had was a culinary exploration, with subtle details that peaked my interest at every turn. \n\nFirst, the bread. A Buckwheat biscuit with vanilla butter.  I mean come on!  Whoever said you should not serve dessert first, was completely wrong.  The sweet vanilla butter took me back and put me in the mood for a great meal.\n\nThe sweetbread appetizer.  Okay, while many of you more familiar with Bink's might have expected the Asian influence, I had the pleasure for coming in completely blind.  In this case ignorance was bliss.  The sweet and sour sauce on the appetizer.  Perfection.  Dear Chef, the challenge is on.  You have thrown down the gauntlet and my palate has willingly accepted.\n  \nNext out, the jicama, the neutral wonder veggie.  Cut perfectly and served an amazing cr\u00e8me fresh and other assorted additions.  Light.  Flavorful. Great Texture.  Damn you Chef, your crazy food brain is taking me for a ride and I am digging what you are putting down.\n\nFried red potatoes. Is that curry?  Did I just taste curry? And an egg.  Freaking brilliant. \n\nOkay now for the five spice duck.  I won't describe this for you.  Mainly because I do not command the vocabulary to do so.  All I can recommend is to bring a friend, preferably a lover.  Because frankly the things that you might say while eating this duck, should only be said in front of someone who you are comfortable sleeping with.  \n\nFinally, the Cr\u00e8me Brule.  Chef, as if I had not already been through enough, you serve me this masterpiece.  For those who care to try this dish, the cr\u00e8me brule is great.  The dip n' dot style ice cream with banana and pretzel is great.  But in the middle of the dish is Shangri-La, the convergence, were these two sides meet.  I would explain it more to you, but I think I blacked out.    \n\nSo Chef... well done. Well. Done.  And to anyone who reads this, I am sure that you can deduce that this is a must try in Central Phoenix.  I will see you there, likely with my eye rolled into the back of my head.