Boston, MA – Woods Hill Pier 4, the latest concept from operating owner Kristin Canty and Chef Charlie Foster, brings farm-to-table dining to Boston’s Seaport neighborhood. As with all of Canty’s restaurants, which include Woods Hill Table and Adelita in Concord, Woods Hill Pier 4 aims to provide guests with delicious food made with the highest quality organic ingredients.
Canty’s new restaurant occupies the space formerly occupied by Anthony’s Pier 4. Canty didn’t go into the food business to be a restaurant owner—she went into it to support farmers and introduce a new way of eating to the masses. The nationally acclaimed filmmaker, farm owner, restaurateur, and avid supporter is bringing her passions for small farming and nutrient dense and ancestral foods to share with all of Boston. She practices regenerative agriculture at The Farm at Woods Hill in Bath, New Hampshire, which she also owns and operates.
“As a Boston native, I have always admired the iconic Anthony’s Pier 4 restaurant, which was so rich in history,” said Canty. “It is exciting that that location is back in the hands of a locally-owned restaurant family. Our goal is to honor the memory with a stunning restaurant committed to serving nutritionally dense food in a thoughtful and sustainable manner.”
The menu at Woods Hill Pier 4 lends itself to a group dining experience where dishes are meant to be shared. All ingredients at Woods Hill are organic, non-GMO, and come from local area purveyors. Given the restaurant’s proximity to the Seaport fish piers, Woods Hill Pier 4 will always feature the freshest sustainably caught seafood from local fish mongers. All meat served at Woods Hill Pier 4 comes from The Farm at Woods Hill and other local farms that raise animals ethically and feed them from an organic grass-based diet.
Guests can expect the menu to change frequently as the Woods Hill team works with local farmers and sustainable purveyors to source seasonal ingredients. Expect ingredients like grass-fed protein, sustainably-caught fish, raw milk cheese, and organic produce.
The opening menu features caviar service sourced exclusively from Island Creek Oyster Bar and served with mini popovers from The Popover Lady, lesser known seafood such as shaved Rhode Island whelk salad, a pasta program with house made selections accompanied by house cured meats, dry aged duck for two with dirty rice, sunflower risotto with artichokes barigoule, local oyster mushrooms, pickled local sweet potato and cruculo cheese, and Woods Hill Table’s beloved broccoli with cheddar and smoked garlic aioli. Each dish is a true labor of love and served on thoughtfully-sourced materials like custom-made glass bowls from Simon Pearce.
The beverage program at Woods Hill Pier 4 showcases small batch, local distillers alongside wine selections that are organic, biodynamic, and natural. The cocktails utilize ingredients from local farms. The beer is entirely local, unfiltered, and unpasteurized with ten to fifteen rotating can and bottle varieties from breweries like Concord’s Barewolf and Seaport neighbors Night Shift Brewing Company.
Conceptualized by Boston-based Analogue Studios, the 186-seat space’s oceanic blue hues and airy ambiance reflect its waterfront location. The space will feature the works of local female designers and artists, like a collage of buoys made entirely from recycled magazines by Betsy Silverman. Come the warmer months, the 60-seat patio will offer panoramic views of the harbor. Woods Hill Pier 4 also has a private dining room which can accommodate up to 50 seated guests.
Chef Charlie Foster has served as Executive Chef at Woods Hill Table since it opened in 2015. He began his cooking career in Spain, working as a personal chef for the Guinness family. He later returned to Boston, working under Chef Ken Oringer at Toro and at Clio. He returned to Europe for several years but eventually made his way back to the United States, serving as Executive Chef at Daniel Boulud’s DBGB.