The Compound Restaurant is a cornerstone of the culinary landscape in Santa Fe renowned for its distinctive style and elegance, recently celebrated its 50th anniversary in 2016. Owned and operated by Chef Mark Kiffin, winner of the James Beard award for Best Chef of the Southwest 2005, celebrates his 20th anniversary of ownership in 2020. Chef Kiffin’s seasonally Contemporary American menu focuses on Mediterranean influences highlighting available regional ingredients and local sourcing making the restaurant truly farm to table. Such seasonal menus offer hearty braised dishes like osso buco with pear in the fall and winter while in spring and summer feature fresh local vegetables such as ripe heirloom tomatoes and peaches along with naturally raised organic lamb and duck. 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 are the award-winning wine program, cozy bar, beautiful patios, and attentive staff.