“How many times have you been able to get organic food and organic wine at a concert?” asks General Manager Michael Reyes.

As many times as you’ve been to The Compound Grill in northern Phoenix.

The Compound is one good idea on top of another, with a warm-toned dining area, comfortable bar, and an intimate acoustic stage that forms the perfect backdrop for heart-felt performance.

Opened in December of 2009, the Compound is described by Reyes as “seven years in the making.” The first step was when John and Cathy Largay created the McDowell Mountain Music Festival, which has raised over half a million dollars in six years. Initially, and at significant expense, the festival was held outdoors at the WestWorld complex in Scottsdale.

The second step was plans for permanency. For John Largay—also in the construction business—the Compound was a year-round solution for him to not only continue the festival at reduced cost, but to consistently promote what he believes are the pillars of strong community.

“The Compound is passionate people who care about food, music and people, and who want to do something right every day,” says Reyes. In six months of operation, 25 of the Compound’s 125 concerts have been charity events, and the three-day McDowell Mountain Music Festival 2010 was a great success.

As evening melds into morning, performers at the Compound continue to jam while patrons “find that late-night groove.” Still got the urge for something yummy? Wanting a sophisticated martini or a phenomenal craft beer? The Compound has it all.

Such well-known artists as Los Lobos and the Cowboy Junkies have taken the stage, but heavily produced acts don’t fit the bill. Instead, the Compound focuses on rooted, organic-style genres including jazz, blues, Indie rock and newgrass. “These are the guys who went through the pain—the good, the bad—and then wrote the songs,” says Reyes.

The Compound’s vibe grew from the cozy backstage area of the original festival, where bands tuned in an accessible atmosphere. A quick look behind the scenes proves that a menu built on authenticity also finds great success.

“You hear about artists whose contracts come with crazy riders—‘I want my coffee made this way’—all that weird stuff. But when performers see our menu in the Green Room, when they walk through our kitchen and see how clean it is…” Says Reyes, “We’ve been given some crazy requests, but we’ve never had to execute them.”

Reyes describes the menu as Chino Latino, “street flavors with Southwest style, utilizing the best products we can find. We’re a scratch kitchen. We source locally, wholesomely, and use organic and natural products.”

Raised in the foodservice and construction industries—and having opened 40 restaurants throughout his career—Reyes brings food and operations expertise to the business. Like the concept itself, Reyes’s partnership with Largay is about more than the bottom line. “John doesn’t just build buildings, he builds people. He’s been a great mentor.”

Chef Memo Maldonado leads a culinary team that includes Marty Murry and Brian Webb. Reyes and Largay were attracted to Chef Memo’s work for its ethnic and healthy influences. “We let him absorb our menu style and he just took off with it,” says Reyes.

The result of the collaboration is mouth-watering. Green Room Hummus is spiced with jalapeños and served with pita, tortillas or cucumbers. Tacos served with salsa and slaw are another favorite: Customers choose organic chicken, pulled pork, grilled mahi mahi or wild-caught salmon.

All-time-favorite burgers are made using natural grass-fed beef, and feature such Southwestern toppings as pinto beans, Cojita cheese, avocado and pico de gallo. For a sweet treat, Beignet Bites are served warm and feature dulce de leche and raspberry sauce.

Management originally did business with a national distributor before finding Shamrock to be the best fit. “Food is just that—you can source a lot from a lot of companies—but Shamrock has the service. They have people who get what we’re doing. They’re local, their attitude is local, and they care about helping us.

“Richard [Konzal], Margie…the whole group has been nothing but amazing. They’ve been there for us consistently from Day one.”

What future projects might be in store? “For us, it’s not about size and numbers. It’s about experience and consistency, quality, and uniqueness. We’re writing the book together—we’re not going to cookie-cutter this.”

And if they find opportunity to create another locally inspired venue? The goodness could only be compounded.

The Compound Grill
7000 E. Mayo Boulevard, Bldg. 21
Phoenix, AZ 85054
www.thecompoundgrill.com