The Compound Restaurant

Three stars for the level of the restaurant. If it was an average Joe place would have been higher rating.

The staff: Was very welcoming. The sommelier, Kristina, is excellent, knowledgeable, understanding and full of good surprises when it come to picking wine that fits your profile and budget. (Five stars). The waiter didn’t take any time presenting, complementing and describing the dishes, they were just placed in front of you with “enjoy”. However, no rush or pressure.

The ambiance: excellent, intimate place, not too loud, very comforting. I would not recommend though sitting in one of the triangle table for two. Even though sitting side by side of very pleasant and intimate, the bench sitting is not very comfortable.

The food: The starters, wagyu beef carpaccio and pear and bacon tart, where just mediocre. The carpaccio - the meat was superb, the white sauce splurged on top brought no enhancement to the dish, really did nothing for the wagyu flavour to come out. The tart, turned out to be puff pastry, not a tart, the pair was just raw slices on top (not caramelised or even slightly cooked/poached) with bunch of arugula on top (???)….contrasting completely the expectations of warmth and depth of pear and bacon in my mind. Mains were saving the meal, especially osobuco - full of flavour with well balanced mash, sauce and greens. The duck, was cooked to perfection, nicely balanced plate missing just a bit of a kicks I can’t put my finger on it, if it was lack of seasoning on the duck itself or not enough sharpness coming from the sauce. The desserts - one out of two, beautiful apple bread pudding with caramel cream; opera cake not 100% fan as was missing the crunchy element and the chocolate stick was not the best chocolate kind, pretty bland.

Overall we had a good night, but I wouldn’t place the Compound on my return list immediately.

Ample parking in back, stairs to the right of building. Elegant atmosphere. Starters were a very enjoyable peach gazpacho with tomato and goat cheese creme fraiche, and the tuna tartare was also good. Entrées were the roasted chicken with cherries, celery and grapes in a lovely sauce - super tender. The 3 large scallops were perfectly seared with tomatoes and other veggies. There was just enough room for dessert. Had the chocolate opera cake and lemon buttermilk cake. Perfect portions. Great service!

This was hands down one of the best meals I’ve ever had. The quality and freshness of the food was phenomenal. I’m pretty sure I said “wow” aloud after every bite. I ordered the Organic Breast of Chicken, Grilled Apricot Garzpacho and the California Cherry Tart. Worth every penny! Kuddos to the entire staff at The Compound. If you’re coming here for dinner I’d buffer at least 2 hours to soak in the entire experience. Can’t wait to come back the next time I’m in Santa Fe!

I enjoyed my 60th birthday at The Compound this evening. First of all, the wine sommelier pointed me to a wonderful bottle of French Burgundy and a glass of Reising for my son. She was excellent. My son had their oysters and said they were the freshest he had ever tasted. I had the tenderloin and my son had the sea scallops and both entrees were a amazing. Since it was my birthday, our server suggested the Lemon cake for dessert with all kinds of great sauces. I brought it home and at this writing it has already been consumed!! lol. Excellent meal and excellent service. A local’s dream!! Well enjoyed!