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Woods Hill Pier 4

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 Boston, 02210

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About

Woods Hill Pier 4 is a farm-to-table restaurant at the end of Pier 4 in the Seaport, overlooking Boston Harbor, with its entrance facing the Institute of Contemporary Art. Owner Kristin Canty and chef Charlie Foster cook with meat, eggs and produce from The Farm at Woods Hill, the Canty family's farm in Bath, New Hampshire, and with grass-fed proteins, raw-milk cheeses and organic produce from small purveyors.

It suits a harbor-view dinner in the Seaport, a weekend brunch, or a table that includes careful eaters, because the menu marks dishes gluten-free, dairy-free, nut-free or vegetarian. It is MICHELIN Recommended in the MICHELIN Guide Northeast Cities (2025 selection), and it is the city sibling of Woods Hill Table and the Mexican restaurant Adelita, both in Concord.

The farm behind the menu

Kristin Canty bought The Farm at Woods Hill in 2013. The 360-acre property raises cows, pigs, broiler chickens, laying hens and lambs, grows blueberries, garlic, pumpkins and apples, and keeps beehives and some 200 mushroom logs for oyster, shiitake, lion's mane and maitake mushrooms. The restaurant says the farm has practiced organic methods since its first planting and is still working toward USDA certification, so it does not describe itself as certified organic.

What is on the plate

Dinner is a menu of locally sourced, seasonal small plates and larger dishes. Recent examples include caviar service with warm popovers, a shellfish tower for four to six, smoked ham hock croquettes with a honey and Aleppo gastrique, charred broccoli with cheddar and smoked garlic aioli, house-made pastas such as squid ink casarecce with lobster and crab ragu, butter poached lobster with warm popovers, and crispy lamb ribs. A board of raw-milk cheeses leans on New England makers such as Jasper Hill Farm.

Private events

A private dining room seats up to 18, and the restaurant hosts larger celebrations of up to 200 people. The restaurant pitches its harbor views as the backdrop for social and corporate events, and inquiries go through the official private events page.

Sources: Woods Hill Pier 4, find us, about, dinner menu, private events, MICHELIN Guide. Checked September 27, 2026.

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Contact Information

Company Name
Woods Hill Pier 4
Phone Number
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Location
300 Pier 4 Boulevard
Boston, 02210

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About Woods Hill Pier 4

Quick answer: Woods Hill Pier 4 is a restaurant at 300 Pier 4 Boulevard, Boston, MA 02210. Farm-to-table dining at the end of Pier 4 in the Seaport, cooking with its own New Hampshire farm. MICHELIN Recommended.

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Woods Hill Pier 4 is a farm-to-table restaurant at the end of Pier 4 in the Seaport, overlooking Boston Harbor, with its entrance facing the Institute of Contemporary Art. Owner Kristin Canty and chef Charlie Foster cook with meat, eggs and produce from The Farm at Woods Hill, the Canty family's farm in Bath, New Hampshire, and with grass-fed proteins, raw-milk cheeses and organic produce from small purveyors.

It suits a harbor-view dinner in the Seaport, a weekend brunch, or a table that includes careful eaters, because the menu marks dishes gluten-free, dairy-free, nut-free or vegetarian. It is MICHELIN Recommended in the MICHELIN Guide Northeast Cities (2025 selection), and it is the city sibling of Woods Hill Table and the Mexican restaurant Adelita, both in Concord.

The farm behind the menu

Kristin Canty bought The Farm at Woods Hill in 2013. The 360-acre property raises cows, pigs, broiler chickens, laying hens and lambs, grows blueberries, garlic, pumpkins and apples, and keeps beehives and some 200 mushroom logs for oyster, shiitake, lion's mane and maitake mushrooms. The restaurant says the farm has practiced organic methods since its first planting and is still working toward USDA certification, so it does not describe itself as certified organic.

What is on the plate

Dinner is a menu of locally sourced, seasonal small plates and larger dishes. Recent examples include caviar service with warm popovers, a shellfish tower for four to six, smoked ham hock croquettes with a honey and Aleppo gastrique, charred broccoli with cheddar and smoked garlic aioli, house-made pastas such as squid ink casarecce with lobster and crab ragu, butter poached lobster with warm popovers, and crispy lamb ribs. A board of raw-milk cheeses leans on New England makers such as Jasper Hill Farm.

Private events

A private dining room seats up to 18, and the restaurant hosts larger celebrations of up to 200 people. The restaurant pitches its harbor views as the backdrop for social and corporate events, and inquiries go through the official private events page.

Sources: Woods Hill Pier 4, find us, about, dinner menu, private events, MICHELIN Guide. Checked September 27, 2026.

Restaurants Farm to Table Seaport restaurants
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Amenities at Woods Hill Pier 4

  • Harbor views
  • Private dining room (up to 18)
  • Events up to 200
  • Weekend brunch
  • Dietary labels: gluten-free, dairy-free, nut-free, vegetarian

Frequently Asked Questions

What are the opening hours?
Dinner is served Monday to Thursday 5 p.m. to 9 p.m., Friday 5 p.m. to 9:30 p.m., Saturday 4:30 p.m. to 9:30 p.m. and Sunday 4:30 p.m. to 8:30 p.m. Brunch is served Saturday and Sunday from 11 a.m. to 2:30 p.m.
How do I book a table?
Reservations are taken through Resy, linked from the restaurant's website. You can also call the restaurant at (617) 981-4577.
Is Woods Hill Pier 4 MICHELIN Recommended?
Yes. Woods Hill Pier 4 is a MICHELIN Recommended restaurant in the MICHELIN Guide Northeast Cities selection for Greater Boston, announced November 18, 2025. Recommended is the Guide's selection tier: it is not a MICHELIN Star and not a Bib Gourmand.
What is on the menu?
The kitchen cooks locally sourced, seasonal small plates and larger dishes, much of it from the restaurant's own farm. The dinner menu includes a shellfish tower for four to six ($138), a caviar service with warm popovers ($130), house-made pastas such as squid ink casarecce with lobster and crab ragu ($25), and mains such as butter poached lobster ($52) and charred beef short rib ($36). Menus change with the seasons, so dishes and prices can change.
Where do I park?
The restaurant points to the garage at 300 Pier 4 Boulevard, which has electric car charging spots, the garage at 100 Northern Avenue and the lot at 75 Northern Avenue. The restaurant does not validate parking at any of them.
Can the restaurant handle dietary restrictions?
The menus label dishes gluten-free, dairy-free, nut-free and vegetarian, and several dishes note that gluten-free options are available on request. The menus ask guests to notify their server of any allergies.
Where does the food come from?
Much of the meat, eggs and produce comes from The Farm at Woods Hill, the Canty family's 360-acre farm in Bath, New Hampshire, bought in 2013. The farm raises cows, pigs, chickens and lambs and grows produce, and it has practiced organic methods since its first planting while still working toward USDA certification, so it is not described as certified organic. The restaurant also works with small local purveyors such as Jasper Hill Farm.
Where is Woods Hill Pier 4, and does it have a view?
It sits at the end of Pier 4 in Boston's Seaport District, at 300 Pier 4 Boulevard, with its entrance facing the Institute of Contemporary Art and views over Boston Harbor.
Can I host a private event here?
Yes. A private dining room seats up to 18 guests, and the restaurant hosts larger celebrations of up to 200 people, with harbor views as the backdrop for social and corporate events. Inquiries go through the private events page on the restaurant's website.
Does Woods Hill Pier 4 offer takeout?
Yes. Pickup can be ordered online through the restaurant's website, and delivery is available through Caviar and DoorDash.

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