Mary Dumont can now add urban farmer to her résumé. At Cultivar, the chef is tending to an on-site freight-container farm that will supply her kitchen with produce year round. In keeping with the restaurant’s name—a cultivar is a plant produced by selective breeding—Dumont is cherry-picking elements from her past for her first project as an owner. The menu reflects the French techniques she picked up as a young chef in California and the refined take on New England fare she developed at Harvest, not to mention some Asian cooking methods that feel fresh to her now (see: this coal-grilled Kabocha squash). “It’s a clean slate, and I can do whatever I want,” she says.