Cultivar

"An award-winning restaurant is bidding farewell to Boston on January 9: Cultivar is closing its doors in the Ames Boston Hotel after a year and a half. Owners Mary Dumont and Emily French-Dumont announced the news today on the restaurant’s social media channels. The restaurant’s cuisine was Dumont’s vision of New England, with seasonal produce, sustainable seafood, foraged ingredients, and the like — think seafood towers, foraged mushroom tartines, and venison sausage made in-house, as well as some spectacular pasta dishes, notable desserts, and a cocktail list that showcased gin." - Rachel Leah Blumenthal

"Located inside the historic 19th-century Ames Building (now aboutique luxury hotel),Cultivaroffers “sustainable, hyper-seasonal cuisine” like heirloom pumpkin toast and einkorn flour spaghetti with sugar snap peas and mascarpone. If you’re wondering how “hyper-seasonal” cuisine works in a city like Boston, where frigid winters are the norm, the restaurant has its own proprietary, hydroponic garden system, which provides fresh food production year-round." - ByMelissa Malamut

"Mary Dumont is cultivating something special in Boston’s Government Center at her restaurant Cultivar. With a philosophy of team-oriented growth and a hydroponic garden adjacent to the dining room, Dumont is not only growing produce but also the careers of her employees. The venue has been recognized by Eater Boston and has an interior design that mixes rich blues, sea foam greens, mid-century notes, and beechwood, along with an iron chandelier made in Groton." - Terrence Doyle