49 Temple Place
Boston, MA 02111
617-451-1416
Just a block or so away from historic Boston Common in bustling Downtown Crossing, Ivy Restaurant is a welcoming little neighborhood restaurant. It's not so little, actually. With private and semi-private spaces for special occasions, the multi tiered dining room is refreshingly casual yet beautifully detailed - perfect for either personal or professional gatherings.
Whether you're in the mood for a light bite or a multi-course meal, you can build a menu to sate your taste buds and your budget at Ivy. Taking its cues from both Spanish and Italian traditions, the menu features Italian-inspired small plates that are meant to be mixed and matched, shared and paired - with bottles from Ivy's flat-priced list, which includes more than 50 bottles priced at just $26 each.
Tuesdays in the Tasting Room at Ivy
Jump on board the Tuesday tasting train with Ivy Restaurant.
Lion King Kids Menu from Ivy
If you're taking the kids to see the Lion King at the Boston Opera House, no need to worry ...
Ivy's Holly Jolly Holiday Party
Join the merry folks at Ivy as they get into the spirit of the holiday season with their first annual ...

Maybe it was watching his big brother cooking at Chez Henri or maybe it was that first, formative job at Boston Chicken, but before he graduated from High School, Mark Cina was hooked on cooking.
A Cape Cod native, currently at the helm of Downtown Crossing favorite, Ivy, Cina began his professional career as garde manger at Division 16 on Boylston Street in Boston's Back Bay. Since then, he's honed his skills in some of the city's top kitchens including Cambridge mainstays Central Kitchen, Bambara, Rendezvous and Craigie Street Bistrot, where he worked under award-winning chef Tony Maws, whose locovore leanings and head-to-tail philosophy made quite an impression on Cina. In the Boston restaurant scene, Cina's professional path also crossed that of charcuterie guru, Jamie Bissonnette, who became an inspiring culinary role model. His travels and training took him as far as Colorado, where he spent eight months working alongside chef Bryan Moscatello.
Cina, who hopes one day to open his own restaurant and farm, gets a lot of ideas from the Culinaria series of cookbooks, which explore the culinary traditions and recipes of different countries throughout Europe while incorporating cultural and historical elements as well.
