The Compound Grill

By Stephanie Maher Palenque

The large room is fervent with activity. An infectious positive energy is running through the patrons and staff alike. Lively conversations and the light clanking of forks on porcelain can be heard over the live music being performed on the stage.

Looking around the spacious hall, a small cluster of balloons indicating a thirtieth birthday celebration is attached to the back of a chair stationed at a long table. Twelve people sit, enjoying a variety of menu items, collectively engaged by the mixture of food, music, and company. At the next table is a ‘girls night out’ ...well, perhaps ‘gals’ may be a better description. Two couples in their early seventies are a couple of tables over enjoying their appetizers; and next to them, a young couple in their early twenties appear to be on a second date. An attractive blonde woman walks by and joins a large group of young professionals who have gathered in a booth. The rest of the room is filled with tables of varying sizes and people. It is an eclectic mix. The average age is, well, somewhere between twenty-one and seventy-eight. But there appears to be one common trend - everyone is having a good time.

“The music takes us wherever we want to go,” Michael Reyes, Restaurant Manager of The Compound Grill (7000 E. Mayo Blvd., Building 21, Phoenix, 480.585.LIVE (5483), www.thecompoundgrill.com) offers. Whether Reyes was referencing the creativity of the chef, the personality of his servers, or the attitude of the patrons, I am uncertain, but the place had a vibe and energy that was all positive. “I remember back in June, Brendan Power came here and played blues harmonica. He did classic American Blues stuff to start the night and the audience really got into it. He then played some Irish/Celtic folksy stuff and then he went Turkish on us. It just blew us all away. It was just one of those special nights where everything just came together,” Reyes continued.

To The Compound Grill’s credit, those ‘special nights’ occur more regularly than not. With respected musical acts such as Los Lobos, Cowboy Junkies, The Tubes, Ottmar Liebert, Martin Sexton, and Rasputina, performing, one could forgive Michael for having exalted expectations of a ‘special night’. This venue attracts the best in both national and regional acts, and the venue supports the crowds the names draw. The venue seats 350 people and stands 500. “There isn’t a bad seat in the entire house,” states owner of the Compound Grill, John Largay. And there does not seem to be a bad choice on the menu either.

The menu offers an eclectic assortment of seasonal foods with a conscience. There is something for everyone on a menu that Reyes describes as “Chino-Latino.” Ingredients are fresh, of the highest quality, and are indigenous by nature. The beef is grass-fed, vegetables are all organic and procured from local farms, and chicken is free-range birds - all natural. The produce is from Duncan Trading Co. of Litchfield, and the eggs are from Hickman’s Family Farms in Buckeye. Largay’s commitment to local purveyors is palpable, and the diners reap the rewards.

The menu offers everything from a selection of Mini Tostadas, to Bowls of Pork Posolé, Ramen, Gazpacho, and Wild Turkey Chilé, Burgers, and a variety of Sushi Rolls. For heartier appetites, there are dishes such as Short Ribs served with Griddle Mash and Sautéed Vegetables, Fish and Chips with Fries (sweet potato fries also available) and Jalapeño Tartar Sauce, Bone-in Rib Eye with Griddle Mash and Grilled Eloté, or Wild Caught Salmon with Sautéed Vegetables and Heirloom Tomatoes.

The menu items are simple, visually appealing, and incredibly fresh. The snap of the vegetables and the lightness of the cooking allow the natural flavors to resonate through. Meals can be paired with a wide variety of wines from four different continents, sixteen beers on tap, and many more bottled options, as well as mixed drinks and non-alcoholic options.

Owner John Largay has his roots in the construction business and has been the owner of Wespac Construction for eighteen years. When he built The Compound, he decided to go with an “If you build it, they will come,” attitude, although he took it one step further and his mantra was “If you build it well, they will come,” and they certainly do.

“I have always expressed myself through structure,” explained Largay. “With The Compound, we engineered two structures in one, both equally important to the overall plan, a restaurant and a music hall. We worked with an experienced acoustics person, Jim Hall of Nashville, to create the acoustics plan for the musical acts. A company in Georgia engineered the sound system. We aimed for the best as a musical venue. We did the same with the kitchen and restaurant. I always felt that if I created a good quality structure, I could bring in the talent to make it a successful venture.”

Part of making The Compound a successful venture is Largay’s unwavering commitment to community. As part of that commitment, six years ago he founded the McDowell Mountain Music Festival (www.mmmf.net). The festival plays each spring for three nights with multiple performers in a variety of genres, and the proceeds from past festivals have benefitted Phoenix Day (www.phoenixday.org), Golden Gate Community Center, Arizona Children’s Association/Golden Gate Community Center, Boys Hope/Girls Hope of Arizona, and Ear Candy (www.earcandycharity.org). “Variety in music and culture is important to us – it is where our values are,” explains Largay.

Largay’s values are also deeply-rooted in community and the notion of a “local first” mentality. “I think of our mission as a three-legged stool: community, culture, and charity,” shares Largay. Largay incorporates this mission into everything he does, and it shows. Michael Reyes concurred with this notion when making reference to his menu, “The menu is kept affordable because the money is staying here in Arizona.”

As plates are cleared away from tables, the main stage is prepared for the second half of the evening. The musicians who have been playing in the background begin to amp up and prepare to present their respective sets. On this night, Josh Fischel of Long Beach California, is sharing the stage with Bold Bird, a Tucson band.

Fischel, a mammoth man who has not made use of a razor blade or pair of scissors in recent history, sports a Big Foot Research Organization T Shirt, some silver 42-inch shorts (I know the size as it is one of his song lyrics) a pair of black and white Classic Chuck Taylor Converse All Star shoes, and a guitar. He sits on a stool as he skillfully plays the instrument and bellows a combination of emotional ballads and light covers. His voice resembles that of John Popper of Blues Traveler, his style more that of a folk or soul artist. He is an engaging performer who leaves nothing in reserve when it comes to hitting the big note.

A second crowd begins to arrive, paying the five-dollar cover, and settles in with a beverage of choice as Bold Bird takes to the stage. The Hip Hop Blues resonates around the room and crowd members begin to move in their seats to the rhythm. The seven-member band jams in controlled enthusiasm to a syrupy rhythm that is intoxicating. Patrons in the bar area collectively sway as they enjoy each other’s company and the music undertones. It was to be one of those special nights.

Whatever your pleasure, whether fine food, great entertainment, ambiance, or atmosphere, The Compound Grill delivers on every level. Their unique mission is on display seven days a week, and is one rocking mission that is worth supporting.

The Compound Grill

7000 E. Mayo Blvd., Building 21, Phoenix, 480.585.LIVE (5483)

www.thecompoundgrill.com

McDowell Mountain Music Festival

www.mmmf.net