Review: Boragó
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“They’ve been creating a database of Chilean ingredients for years. So when an Atacama Desert herb is at its peak, which may be only a few days per year, a foraging community collects it for the restaurant. They put out around 500 dishes annually, some of which might only appear during a single service.” —Nicholas Gill
Rated one of the World's 50 Best Restaurants in 2017.