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The Compound
he Compound was one of the two fine dining restau-
rants we visited on Canyon Road. Known for its con-
Ttemporary American menu, it met all of our
expectations for top-notch dining - well-prepared and
plated dishes and excellent service. Plus it offered the easi-
est parking of any Santa Fe restaurant we visited in Santa
Fe.
Our experience was not surprising. Chef/owner Mark Kif-
fin was honored as the James Beard Best Chef of the South-
west in 2005. For 21 years, his restaurant has offered diners
his signature dishes reflecting New World and Mediter-
ranean influences. The Compound’s farm-to-table seasonal
menu focuses on carefully selected local ingredients and
sourcing.
compoundrestaurant.com/
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