March 3, 2015

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This Week's SFR Picks


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February 4, 2015 by Peter St. Cyr  
February 18, 2015 by Peter St. Cyr  
February 11, 2015 by Emily Zak  
February 11, 2015 by Joey Peters  

Special Issues

Protesting the PARCC

Suspended teens want meeting with state officals about the standardized test

Local News A dozen Santa Fe High School students stood in front of the state Public Education Department today, calling for a meeting with Public Education Department Secretary Hanna Skandera over testing that they say goes too far. ... More

Feb. 25, 2015 by Joey Peters



The Compound

October 26, 2004, 12:00 am
In 2004, Compound Chef Mark Kiffin was a James Beard nominee for Best Southwest Chef. It's easy to see why. This Canyon Road establishment has a distinctive flair to its cuisine: Country club meets regional meets continental. A favorite starter is the "Simple" Salad, with crunchy organic butter lettuce, Humboldt Fog bleu cheese and homemade sesame crackers. A Tuna Tartare appetizer, served with ***image1***cavier and lemon, also epitomized the restaurant's gift of elegant preparation. The Compound has a knack with meat, judging from the waiter's recommendations one evening. Sometimes a veal chop isn't just a veal chop, particularly if cast-iron searing enters into its preparation. The herb-crusted Alaskan Halibut wasn't quite as big a hit, although its sides-hericots verts, yellow wax beans, with a roasted chaderelle salad-were exquisite. Foregoing the always-tempting liquid chocolate cake was hard, but it paid off with the muscat-fig crème brulée. Finally, the service at The Compound is every bit as elegant as the menu. Servers are attentive and astute-particularly with wine recommendations.

653 Canyon Road, 982-4353. Lunch Monday-Friday, dinner nightly. $$$.

SFR Pick: "Simple" Salad.


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