Farm-to-table, sustainable, locally sourced – surely, you’ve heard restaurants throughout the country using these terms to get diners through the door. But at Cultivar, it’s not just a sales pitch. The new downtown restaurant inside the Ames Hotel is so farm-to-fork that the kitchen literally sources ingredients directly from the hydroponic garden on the outdoor patio.

Named for the horticultural term for selecting the best attributes of a breeding plant, Chef Mary Dumont’s Cultivar brings more than a decade of award-winning experience to create a hyper-seasonal, sustainable menu.

The food is just as beautiful as the concept. Bread is served with butter and fennel pollen while the menu boasts sustainable seafood – including raw bar items like caviar, oysters, and crudo – along with veggie forward hors d’oeuvres and dry-aged meats. Save room for house-made frozen confections and delicate, deconstructed desserts that are too good to resist. Executive Pastry Chef Robert Gonzalez truly puts the icing on this culinary cake.

CLICK HERE to read a complete restaurant review on The Voice of Downtown Boston.