Three DTX Restaurants Among The Best, According To The Boston Globe

Posted January 23, 2018 by Cheryl Fenton in Eat & Drink
Explorateur Restaurant

When someone says “great job,” you typically respond with a thank you. But when that someone singing your praises is The Boston Globe, you jump up and down and loudly yell your well-earned kudos from the roof tops. Hey Cultivar, Explorateur, and Ruka – start your screaming. This trifecta of Downtown Crossing restaurants was just named on The Globe‘s top 30 list of new restaurants in the Boston. Here’s how we see this hat trick of culinary awesomeness.

Cultivar (1 Court Street): A horticultural term for picking a breeding plant’s best attributes, Cultivar in the Ames Boston Hotel pulls together all of the best creative ideas from owner Chef Mary Dumont and blends them with the best in sustainable local and harvested greens, veggies, herbs, seafood, and dry-aged meats, along with handmade pastas and unique desserts. There’s even a hydroponic container garden on its outside patio, for serious farm-to-fork freshness. A few must try dishes – the Snail Toast starter, the Nettle Bucatini homemade pasta dish, and the Whole Chicken for Two. The 88-seat dining room was co-designed by Emily French-Dumont and brings the outside in, with branch-like chandeliers, moss wall art, and potted florals. You can toast the popular eatery’s Top 30 mention with a cocktail from Dan Lynch’s (formerly of Liquid Art House) unique drink program.

Explorateur (186 Tremont Street): This upbeat café-restaurant-bar from Big Night Entertainment Group (of Red Lantern and Empire fame) fits perfectly into the historical 120-year-old Grand Masonic Temple. Swim through a sea of laptops at the community tables (complete with outlets) past the La Colombe coffee-charged café area and pastry case to the raised dining area in the back for some California-inspired French cuisine from Executive Chef Jacob Mendros. There are expected items like Steak Frites and trendy Avocado Toast, but also the unusual like Portuguese Egg Tart and Caviar and savory Pappardelle Bolognese made from under-utilized cuts from the cow and pig (think tongue, tail, hooves). Shout out to the Boston Common views from the 15-foot windows. They’re great for people-watching while sipping a caffeine fix from the custom-made La Marzocco espresso machine.

Ruka (505 Washington Street): The team behind Yvonne’s and Lolita’s brings the exquisite presentations and bold flavors of Nikkei and Chifa cuisine to Boston inside the Godfrey Hotel Boston. Ruka offers an exploration of Peruvian-Asian culture the likes of which our city has never seen. Culinary Director Tom Berry and Executive Chef Preston Miller have divided the menu into six sections, with everything from shareable plates of tiradito to chilled ceviche, grilled skewers (anticucho) to wok-fried rice. Executive Sushi Chef Ting Yen and Principal Sushi Chef Bing Liu focus on inspired sashimi and maki rolls. There’s a thoughtfully curated wine list of 80 bottles from around the world broken down by elevation and topography of hills, valleys, and mountain tops. Will Thompson’s cocktail ingredients bring you across the landscape of Peru, from beaches to city life to the top of the Andes.