Nearby points of interest
Nearby points of interest
About The Compound Restaurant
Mark Kiffin, celebrated chef, owner, and author of the Compound Restaurant, has won the James Beard Foundation award as one of America's Best Chefs. The Compound is Santa Fe's premier restaurant with Chef Kiffin's acclaimed seasonal Contemporary American cuisine derived from Santa Fe's rich heritage of regional and Mediterranean influences. The New York Times, Gourmet magazine, The Wall Street Journal and Wine Spectator have all selected the Compound as Santa Fe's favorite. Equally impressive is the attentive, highly knowledgeable and friendly staff.
Chef Kiffin's menus focus on the exclusive changes in seasons such as hearty braised dishes in the fall and winter using apples, pears and cider from local harvests, osso bucco and porcini risotto while in spring and summer feature fresh local vegetables and naturally raised organic lamb and delectable strawberries.
Santa Fe, NM 87501
Hours of Operation:
Lunch: Monday - Saturday: 12:00pm - 2:00pm; Dinner: Daily: 6:00pm - 9:00pm (Summer Hours: 5:30 - 10:30)
Paseo de Peralta
$31 to $50
AMEX, Discover, MasterCard, Visa
There is ample parking behind the restaurant and seasonal valet parking.
Banquet, Bar Dining, Bar/Lounge, Beer, Full Bar, Non-Smoking, Outdoor dining, Private Room, View, Wheelchair Access, Wine
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The picturesque gardens and elegant dining rooms of this historic place have been the backdrop to many special moments for our guests. Every event is brought to life through detailed planning for events with 10 to 250 guests.
The Compound Restaurant Ratings and Reviews
Two couples from Los Alamos celebrating birthdays for three in our party.
When we came in, we were seated in a dining room with only one other table occupied and were seated right next to them - the tables were so close together that one of our party could barely pull his chair out to sit down. Shortly afterward, a large party was seated near us, and the noise level was so loud that we could not converse at our table.
Although the wine was wonderful and the food was amazing, with prices this high ($450 dinner for four), we wanted to also enjoy a relaxing and intimate dinner. We were unable to have that experience here, so we will not be back.
We have visited the compound for many special occasions and usually it is top notch. However, we went for our anniversary and the service was awful. They just seem too be too busy to care. We felt unattended for the entire meal. It’s too expensive for that service.
Shaun or Shawn was our waiter and he was a gem. Couldn't have had more helpful dish descriptions that made our choosing from the excellent variety a bit easier. And the food was nicely prepared and presented. Shaun was attentive and friendly, but didn't fawn over us and wasn't stuffy, as a few waiters in high end restaurants might be inclined to be.
The cocktails were expertly prepared, "not too sweet," as I asked, and with pride.
A real nice evening out with dear friends. They left with a great impression of the Compound, Canyon Road and Santa Fe.
Tired - tired - tired. Told by hostess our table hadn’t left yet. But offered2 spaces at the Bar. What!? Hostile Andry bar tender. Tired - shabby decor. When seated table smelled like dead fish/ waiter was nonexistent / huge clash of dishes falling in kitchen. Food a Ok. Not great. Sad thing to see a once great place mired in mediocrity... and with higher than mediocre pricing.
Charming restaurant on Canyon Road with superb service and an inviting, elegant atmosphere. The food matches the setting. The tomato soup was fantastic and the New Zealand venison was tender, flavorful and lean without a hint of a gamey taste. Wonderful meal.
We had a delicious dinner at the Compound. I had the Scottish salmon and my husband enjoyed the braised lamb shank. Service was top notch. It is a comfortable restaurant with tables well spaced. The extra bonus is that there is parking. This can be difficult at many Santa Fe restaurants. We will return.
The bar is always fun. The two bartenders Mike and Alejandro are very engaging, good mixers and fun to talk to. We always meet people at the bar and communicate with them after we leave. The food is also excellent and the bar menu is outstanding. We recommend this to just about anybody. You must make reservations because it is crowded.
This was our first visit. The front of house was less than welcoming. We arrived five minutes before opening and went into the open lobby to be greeted by the hostess who told us to go back outside to wait in the chilly November weather. She allowed others in and proceeded to seat two parties who arrived after we did, despite knowing we had a reservation. Once we were in contact with other staff the experience was better. Our waitress was attentive and cheerful. The food was good and the options were interesting. The experience was a little tainted by the feeling we were perceived as not worthy of the courtesy other guests received.
My husband and I thoroughly enjoyed our dinner at The Compound; my salmon and his filet were perfectly done, and all accompaniments were excellent. I highly recommend the cream of tomato soup with bacon--yum! We were a bit disappointed with the lemon cake, however; it was pretty bland; we should have chosen the flourless chocolate cake. All in all, the experience was great.
They are just outstanding. One of my guests has Parkinson's and they were so very accommodating with us. The food was outstanding and service as lovely as any place I have been. They have always been on the top of my list in Santa Fe and everything was perfect.
The Compound is still one of Santa Fe's top ten restaurants in a beautiful space and well worth a visit. The dining rooms are lovely and weather permitting, the patio is a spectacular place to enjoy a meal. The kitchen continues to share my love of wild mushrooms and regularly integrates them into the menu.
That said, each time I return to The Compound I get the sense that their focus has shifted from an exceptional dining experience to watching margins. The banquets once covered in elegant soft leather are now covered in synthetic cloth. The breads were once notable, but now they just put a couple of slices off a loaf on your plate. The cutlery was once polished and elegant is ordinary. I had a very satisfactory lunch (simple salad and polenta with mushrooms) but was disappointed by a salty chewy duck with doughy potato latke at dinner.
I still recommend The Compound, but don't expect a world class experience. Select one of the "Compound Classics" from the menu and you'll leave very satisfied.
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