Recently my husband and I visited Santa Fe from Texas and were looking for a top notch dining experience. Our concierge suggested The Compound as the best restaurant in Santa Fe so we decided to try it out. Im a culinary snob so I'm always skeptical about trying new places out. My first impression at arriving was the beautifully kept grounds and the ample parking (which is rare in Santa Fe with parking being so limited).
We were greeted warmly and seated promptly. The place was beautiful, a lush black carpet and stark white walls with art from legendary designer Alexander Girard created an elegant dining background. The music was well chosen... a mix of modern lounge and jazz. We were approached by a friendly waiter from Spain who suggested menu items that were his favorites. We took his suggestions and ran with it, why not? Let's see where this takes us! He also told us that he was going to introduce us to our new Pinot Noir. I ordered the foie gras and sweetbreads and my husband ordered the quail stuffed with sweetbread, dirty rice and chicken liver. OMG! The foie just melted in my mouth and the sauce was so incredible. I wanted to lick the bowl clean!! My husband was just in heaven savoring his fabulous quail. We both took the waitors suggestion and each had a glass of Sauternes, which was the perfect pairing! Next we tried the suggested Pinot Noir from California, and were very impressed by it... med bodied wine that was lush and unlike any Pinot Noir we've ever had. We were in heaven w/ all the incredible tastes and scents. When our main course arrived my husband ordered the lamb shank w/ sweet potato gratin and stone fruit... So tender and succulent!! I don't think we've ever had suck succulent and tender lamb shank, and trust me.... we've had a lot! I ordered the crispy striped bass served w/ a Manhattan oyster chowder.. what a combination!! The bass was perfectly cooked and the oyster chowder was just incredible, a true culinary delight.
Dessert was a liquid chocolate cake w/ burgundy poached prunes accompanied by housemade armagnac prune stracciatella. I wanted to stand up and cheer but composed myself and just sipped on a glass of suggested dessert wine, a late harvest zinfandel.
What a dining triumph! The ambience, food, wine, and the impecable service was nothing but grand. As we sat there my husband and I were truly satisfied w/ our Compound dining experience. He looked into my eyes and not only did I realize how much I loved him but how that evening I re-fell in love with the true art of dining well. Kudos to the chef Mark Kiffin.
We will soon revisit your fabulous restaurant!
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