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Food & Dining > Compound Restaurant
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- Categories:
- Restaurants, Event Planning, Banquet Rooms
- Price:
- $$$$
- Cuisine:
- Traditional American
- Restaurant Special Features:
- General Merchandise Store Products:
- General Info:
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Compound Restaurant
Tips for Compound Restaurant
October 24, 2007
AWFUL! STAY AWAY! RUN!. By far the worst dining experience I've had in recent memory. At best a novice attempt into the world of fine dining. I've traveled the globe and have never seen a less knowledgable wait staff (icluding in 3rd world nations). Our server had not the first clue about customer service, and attempted to convince our table that a bottle of wine that had obviously turned was "A-OK in his book". The bufoon of a head waiter quickly removed the bottle from our table, but kept it on the bill. Management's attempt to remedy the situation was laughable. The food was mediocre, and for the quality was over priced. You could not pay me to dine there again.
0
Heart
September 14, 2007
Best restaurant in Santa Fe. We have been here at least a half a dozen times and it is the best restaurant in Santa Fe (other excellent choices are Geronimo, Santa Cafe and Inn at Anazzai). The food is reasonably priced for a 5 star restaurant and it has the best dessert in Santa Fe (the liquid chocalate cake). Beautiful ambiance and outstanding service.
0
Heart
November 13, 2006
Contemporary American cuisine served in a crisp, minimalist setting that suits the Canyon Road address..
The Scene
Beyond a small square bar just off the entryway, twinkling candles play off of clean white walls and tablecloths in the main dining area. Contemporary art and the occasional vase of fresh flowers punctuate the whitewashed interior. Beyond the dining room, an enclosed patio backs up to a lush, ivy-covered courtyard. Service is precise, but never stuffy.
The Food
A contemporary twist brings artfully presented American standards to a new level. Signature starters include a tower of ultra-fresh tuna tartar crowned with caviar, and trevisio and endive salad with cabrales cheese, walnut oil and sweet onions that balance out the bitter leaves. Among favorite entrees, tender buttermilk roasted chicken is served on a creamy bed of spinach and rich foie gras gravy. A generous serving of velvety beef tenderloin is accompanied by potatoes, carrots and foie gras hollondaise. Unskippable desserts include a rich liquid chocolate cake.
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