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The Compound Restaurant Restaurant Review: Designed by architect Alexander Girard, the Compound possesses an enticing mix of simple elegance and flashes of bright modernistic color. Make sure to look overhead, where whitewashed vigas balance out vibrant Navajo ceiling tiles, and a snake discreetly traverses one of the interior room’s ceilings. Owner and chef Mark Kiffin's contribution to the restaurant is a menu that lives up to the décor. The crispy sweetbreads and foie gras appetizer is the stuff of memories for years to come, as is the peachy-colored cone of tuna tartare topped with osetra caviar and preserved lemons. Other Compound classics include buttermilk-roasted chicken and beef tenderloin with foie gras hollandaise. The wine list is every bit as extensive as the menu, and there's also a selection of upper-end cocktails. Plan to relax over dinner, as the serving staff will not rush you.