Woods Hill Pier 4 and The Block at Woods Hill

Woods Hill Pier 4 is a sustainably sourced, farm-to-table restaurant on the Seaport waterfront. Owner Kristin Canty and Chef Charlie Foster build the menu around nutrient-rich ingredients, with an emphasis on grass-fed meats, raw-milk cheeses and organic vegetables. The dining room looks out over Boston Harbor, and the cooking aims to show how flavorful ecologically responsible food can be when every ingredient is chosen with care.

The owner’s farm supplies much of what reaches the plate. The Farm at Woods Hill, a 360-acre property in Bath, New Hampshire, has been in Canty’s hands since 2013 and produces beef, pork, poultry, eggs, lamb, fruit, garlic and specialty mushrooms such as shiitake, maitake and lion’s mane. The Pier 4 restaurant belongs to the same family as Woods Hill Table and the Mexican concept Adelita, both in Concord.

What to Know

• Lead farmer Justin Smith runs the New Hampshire farm.
• Other suppliers include small farms such as Shelburne Farms, Von Trapp Farmstead and Cricket Creek Farm.
• A log cabin lodge on the farm property, built for singer Patti Page, is available to rent.
• Sister restaurant Woods Hill Table in Concord was founded around social and environmental sustainability.