The Compound

Frommer's Review

This reincarnation of one of Santa Fe's classic restaurants serves some of the most flavorful and daring food in the Southwest. Inside, it's an elegant old adobe with white walls often offset by bold splashes of flowers. Outside, during warm months, a broad patio shelters diners from the city bustle. With friendly, efficient service, this is an excellent place for a romantic dinner or a relaxing lunch. Chef and owner Mark Kiffin (a James Beard award winner and the former chef at Coyote Café [see below]) lets his creativity soar. For lunch, monkfish chorizo with watercress is outrageously tasty. At dinner, you might start off with tuna tartare topped with Osetra caviar. For an entree, a signature dish is the grilled beef tenderloin with Italian potatoes and foie gras hollandaise, the beef so tender you won't quite believe it. Finish with a warm bittersweet liquid chocolate cake. A carefully selected beer and wine list accompanies the menu.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.