Woods Hill Pier 4

Woods Hill Pier 4 is a farm-to-table American restaurant in Boston’s Seaport District that emphasizes sustainable, nutrient-dense cooking sourced from its own Farm at Woods Hill in Bath, NH and a network of small regional purveyors. Owner Kristin Canty leads a program rooted in seasonal sourcing, pasture-raised meats, raw milk cheeses and organic produce and the restaurant is part of a family of concepts that includes Woods Hill Table and Adelita. The operation leverages a 360-acre farm that raises cattle, pigs, poultry and sheep and grows fruits, vegetables and mushrooms to supply the kitchen, and the venue has earned Michelin Guide recognition (Selected) while offering curated classes, wine dinners and chef collaborations. Perched on Pier 4 with expansive harbor views, the space features a bar and lounge, a cupola and a private dining room, providing a polished yet relaxed waterfront vibe suitable for intimate dinners and larger celebrations. The cuisine is seasonal, American farmhouse-driven cooking focused on whole-animal utilization and an emphasis on sustainability, following practices that prioritize Monterey Bay Seafood Watch “Best Choices,” source MSC-origin salmon, use organic oils and ingredients, compost and avoid harmful single-use plastics. Charlie Foster (Executive Chef) brings an international fine-dining background, training and working in Spain and Scandinavia and in kitchens such as Frantzen, In de Wulf and DBGB, combining classical technique with rigorous sourcing. Specialties include grass-fed proteins, raw milk cheeses, pasture-raised poultry, pork and beef, dry-aged duck from The Farm at Woods Hill, seasonal organic produce and sustainably sourced seafood (Monterey Bay Seafood Watch "Best Choices").