"Partners in life and in business, chef Carolina Bazán and sommelier Rosario Onetto placed an open kitchen at the center of Ambrosia, which attracts locals on a budget with its minimalist lighting, rotating menu that invites spontaneity, and Chilean natural wines. Their brand of bold yet approachable haute cuisine is clear in the langoustines sauteed in bisque or the fish tartare mixed with powerful sea squirts and topped with leche de tigre granita. The menu might also feature pasta vongole, a katsu sandwich, or Chilean abalone with a reduction of its own stock and pesto. Anything goes at this destination for fine dining at a modest price." - Bill Esparza, Hillary Eaton
