Compound Restaurant

Grasping the eatery's rich legacy and local impacts, Kiffin praises these components in his menu, which comprises of a honor winning blend of Southwestern fixings and New World flavors in dishes, for example, braised pork-filled ravioli hurled in a Parmesan cream and dark truffle sauce.

Embellished with exemplary people craftsmanship and oozing a laid-back, particularly 'Santa Clause Fe feel', the eateries has since been the beneficiary of numerous honors and keeps on being one of the town's most prominent diners. Outlined by Alexander Girard and headed up by Executive Chef, Mark Kiffin, the Compound Restaurant has turned out to be one of the district's 'go-to' diners for its particular style, exquisite appeal, and exceptional cooking.