Quick Hits: Cultivar Opens Inside the Ames Hotel Tonight

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The day has finally come that we have all been waiting patiently for – the opening of Cultivar, chef/owner Mary Dumont’s new restaurant inside the Ames Hotel. During her tenure at Harvest in Cambridge where she spent eight years as the executive chef, her focus had always been on creating local, sustainable cuisine. At Cultivar, she plans to keep the focus on regional and seasonal ingredients, many of which will come from her hydroponic garden on the 55-seat outdoor patio.

Photo Credit: Huge Galdones

Located just steps from Government Center and Faneuil Hall, Cultivar takes its name from the horticultural term that refers to combining cuttings from the best plants. “Like a cultivar, I’m taking the best of my experiences to create a new concept,” Dumont said.

CultivarPhoto Credit: Huge Galdones

Cultivar transformed the former King Street Tavern space into a gorgeous 88-seat dining room designed by Glen Coben of Glen & Co. The naturally rustic interior complete with tree branch-inspired chandeliers, Japanese Kokedama garden suspended from the ceiling and a steel framework featuring floating balls of moss were designed to reflect Dumont’s modern garden culinary approach.
CultivarPhoto Credit: Huge Galdones
On the first floor, a custom black steel sculpture by Ray Ciemny, entitled “Swarm of Bees,” hangs in corner of the main dining room. (There is a 90-seat private dining room upstairs).
CultivarPhoto Credit: Huge Galdones
As for dishes, expect to find a rotating raw bar selection of caviar, oysters and fish crudo. Other dishes include fresh burrata, fava bean hummus, heirloom benne bread, snail toast and strawberry asparagus salad. Pastas are available in small and large sizes and feature Nettle Bucatini with lamb neck sugo, sheep’s milk yogurt, mint and pecorino; and Rabbit Mortadella Agnolotti with sugar snap peas, baby carrots, cured yolk and brood. There is nothing more romantic than sharing a great dinner together and Dumont knows just what Bostonians are looking for – try the dry aged steak or the roasted poisson designed for two.
Cultivar - Roasted Poisson for 2Photo Credit: Huge Galdones

When it comes to dessert, save room a taste of chocolate passion custard, lemon verbena panna cotta or a cherry wood smoked brownie with gianduja cremeux and graham cracker ice cream, created by Pastry Chef Robert Gonzalez. (You may have seen his name before around town – he is an alum of Bistro du Midi).

Cultivar is located at 1 Court Street in Boston.

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