Woods Hill Pier 4

The story

Woods Hill Pier 4 | Michelin-Recommended American Dining in Boston's Seaport

Woods Hill Pier 4

In the Boston Seaport District, with expansive views of the harbor, Woods Hill Pier 4 brings a direct line from farm to plate. Owner Kristin Canty and Executive Chef Charlie Foster have built a restaurant that puts the quality of its ingredients front and center. It is a commitment that earned the restaurant a Michelin Recommended distinction in 2026, marking it as a destination for thoughtfully sourced American cuisine.

The restaurant is an extension of the Canty family’s 360-acre Farm at Woods Hill in Bath, New Hampshire, which supplies much of the kitchen’s produce, grass-fed proteins, and eggs. Chef Charlie Foster’s career—from cooking for the Guinness family in Spain to stages at Stockholm’s Frantzén and Daniel Boulud’s DBGB in New York—has taught him to trace every ingredient’s story. At Woods Hill Pier 4, that story often begins at the farm, where cows, pigs, and lambs are pasture-raised, and mushrooms, berries, and garlic are grown with organic practices, even as they work toward USDA certification.

The kitchen style is grounded in traditional technique and a whole-animal approach. The team sources only from small local purveyors and uses organic sunflower and olive oils—never trans fats. Seafood adheres to Monterey Bay Aquarium’s “Best Choices” guidelines, and all salmon carries Marine Stewardship Council certification. The result is a menu that changes seasonally, featuring dishes like warm buttered lobster with tarragon sabayon and dry-aged duck from the farm, prepared with clear, direct flavors.

Beyond the main dining room, Woods Hill Pier 4 hosts monthly supper clubs and collaborative wine dinners, such as a recent five-course pairing with Oregon’s Winderlea Vineyard. Brunch is served on weekends, and the beverage program includes a well-edited wine list organized by style and region. For those who prefer to dine at home, the restaurant offers takeout and delivery.

What sets Woods Hill Pier 4 apart is the coherence of its mission. Every element—from the steak knives made in Massachusetts with recycled handles to the vegetables still warm from the farm—reinforces a singular focus on sustainability and excellent American food.