Among Santa Fe’s fine-dining classics, after a brief closure the Compound reopened in 2000 under executive chef/owner Mark Kiffin, who was named James Beard Best Chef of the Southwest in 2005. Kiffin kept the old white adobe walls, brightened with folk art chosen by designer Alexander Girard (of Folk Art Museum fame), but revamped the menu completely. Traditional regional ingredients brought to the area by the Spanish are joined by Mediterranean influences to create dishes like wild mushrooms and organic stone-ground polenta with black truffle relish. The menu also includes organic Scottish salmon, braised lamb shank, and grilled beef tenderloin. Even lunch entrees are a cut above, from the house-cured pastrami sandwich to the Wagyu beef burger. (If you order the latter, don’t pass on the roasted poblanos and white cheddar.) Definitely try the bittersweet chocolate cake for dessert. The Compound’s prices put it in splurge-only territory for many, but the elegant-yet-comfortable setting and friendly service make this an excellent choice in a city full of high-end possibilities. There is full liquor service.
Santa Fe› Restaurant
653 Canyon Rd.
Our Rating Neighborhood Downtown Hours Mon–Sat noon–2pm and 6–9pm, Sun 6–9pm Phone 505/982-4353 Prices Main courses lunch $16–$26, dinner $26–$48 Cuisine Type Contemporary American Web site The Compound
Map653 Canyon Rd. Santa Fe
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.