After serving downtown for five years and closing last October, The Larder & The Delta is preparing to reopen in a new home in Phoenix at 2320 E. Osborn Road.
Binkley’s Restaurant will celebrate its 20th anniversary on May 25th, and the day before that, the restaurant’s last menu cycle will start, according to an announcement made by chef Kevin Binkley on Instagram. The bittersweet week marks the end of a chapter and the beginning of another, and Binkley will close his restaurant in August, making way for chef Stephen Jones to reopen his modern Southern eatery, The Larder & The Delta, before the end of the year.
“In August, we will be turning Binkley’s Restaurant over to the talented Chef Stephen Jones of the Larder & the Delta,” according to the announcement from Binkley.” Binkley’s Restaurant is special to us, so we thought carefully about who we would like to see operating in our space. We reached out to him to see if he would consider executing his food as an elevated, multicourse, seasonal tasting menu, and he enthusiastically accepted our offer. We did this after asking ourselves whose food we would want to eat since this is our neighborhood. We are so happy to be turning our beautiful restaurant over to such an amazing person and Chef. There is no doubt that Chef Jones will create incredible food with outstanding service, and we can’t wait to dine at the Larder & the Delta when it opens in mid-September!”
The space will pass hands between two well-respected chefs. Binkley is an 11-time James Beard Award nominee and initially opened the restaurant in Cave Creek before moving it to its current home. On the other hand, Jones is a two-time James Beard Award nominee and previously opened The Larder & The Delta downtown at 200 W Portland St #101. Unfortunately, the chef could not come to terms on a new lease with the landlord, according to Phoenix New Times. Now, he’s getting ready to reopen the restaurant this fall. Customers can expect 10 to 12 courses for $160 and a $125 wine pairing, ranging from smaller bites to vegetable-forward dishes. For entrees, diners can expect a handful of high-end products, including A5 Wagyu, seafood, and foie gras. Jones hopes to add a monthly brunch service early next year.
