BOSTON'S BEST WINNER 2018

Chef Mary Dumont’s first restaurant of her own lights up downtown’s Ames Hotel, bringing a worship of local fruits-of-the-earth that extends to her on-site hydroponic garden. Fresh herbs, microgreens and edible flowers adorn her exactingly plated compositions of elegant new American cuisine, while executive pastry chef Robert Gonzalez creates miniature abstract artworks for dessert. Lots of restaurateurs mouth the mantra of farm-to-table sourcing; Cultivar lives it, and wraps that rustic philosophy with a burnished urbanity.