The Compound Review
Chef Mark Kiffin has transformed this gracious, folk-art-filled old restaurant into one of the state's culinary darlings. It's a fancy place, thanks to decor by famed designer Alexander Girard and a highly attentive staff, but it maintains an easygoing, distinctly Santa Fe feel. From chef Kiffin's oft-changing menu devoted to seasonal and local ingredients, consider a starter of ravioli filled with "forever-braised" short ribs and tossed in Parmesan cream with black truffles. Memorable entrées include Muscovy duck with steamed baby bok choy, wild mushrooms, and a rhubard-ginger compote, and Scottish salmon with crispy pancetta–fingerling potato salad and a Riesling-apple glaze. The extensive and carefully chosen wine list will please the most discerning oenophile. Lunch is as delightful as dinner, featuring one of the best burgers in town, especially if you dine amid the gardens on the patio.
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