Restaurant News

Check Out the New Brunch Menu at Cultivar

With everything-spiced sunchoke toast, malted milk French toast with candied bacon ice cream, a decadent pastry basket, and more.

Malted Milk French Toast Torrijas with candied bacon ice cream at Cultivar Boston

Malted Milk French Toast Torrijas with candied bacon ice cream at Cultivar. / Photo provided

A decadent new brunch service has sprouted in downtown Boston. Last month, Mary Dumont and her talented team at Cultivar debuted weekend brunch, with seasonal sweets, savories, and sips on the menu every Saturday and Sunday.

Start with daytime-appropriate drinks, like a gin-based Honeycrisp Sour ($12), with honey syrup, apple butter, and bubbles. Pastry chef Robert Gonzalez shares a new entree into Boston’s glorious gamut of pastry baskets ($15), with baked goods like pumpkin sticky buns, huckleberry muffins, and warm blue cornbread, all served with a hearty helping of cinnamon apple butter. Other starters include roasted sunchoke toast ($12) with “everything”-seeded root vegetables, radish, and orange; and a short stack of hash browns ($12) with horseradish, Vermont cheddar, and more of that apple butter.

Dumont—who is newly crowned Eater Boston’s Chef of the Year—delivers an organic egg frittata ($16) with Tuscan kale, roasted romanesco, and chevre; Ducktrap (Maine) smoked salmon Benedict ($20); malted milk French toast torrijas ($16) with guava-anise toffee and candied bacon ice cream (!), and more for the main event. Check out the full menu below, and indulge every Saturday and Sunday from 11 a.m.-2 p.m.

Cultivar, 1 Court St., Boston, 617-979-8203, cultivarboston.com.


Jacqueline Cain Associate Food Editor at Boston Magazine jcain@bostonmagazine.com