Fresh is always in season.
A horticultural term that refers to combining cuttings from the best plants to create a new plant with the finest characteristics.
“Like a cultivar, I’m taking the best of my culinary experiences to create a new concept that embodies my culinary style and ethos.” – Chef/Owner Mary Dumont.
From Chef Mary Dumont, Cultivar offers sustainable, hyper-seasonal cuisine inspired by our diverse landscape. The culmination of her culinary career, Chef Dumont is a 2006 Food & Wine Best New Chef, most recently known for her time as chef/partner at Cambridge’s acclaimed Harvest restaurant from 2007 to 2015.
At Cultivar, Chef Dumont’s menu is informed by the restaurant’s on-site Freight Farm hydroponic garden, enabling fresh food production year-round, along with hyper-seasonal market produce, foraged ingredients (some from her own Groton garden), sustainable seafood and dry-aged meats. The new New England Modern American Garden cuisine runs the gamut from lobster rolls to whole roasted chickens for two, snail toast to nettle bucatini with lamb neck sugo.
Finish off the plating with headily fragrant fresh herbs, sharply flavored microgreens and pretty edible flowers, and toss in a refreshing artisan-gin-focused/botanically inspired cocktail program, and it's a real garden of Downtown delights.