The Block at Woods Hill has quietly staked out fresh territory in Boston's Seaport, arriving as a market-meets-small-plates restaurant from the Woods Hill team. The compact room pairs visible dry-aging chambers, a communal chef's table and a retail counter stacked with pantry goods from The Farm at Woods Hill. It is a chef-forward experiment in nose-to-tail cooking that aims to make pasture-raised proteins the neighborhood's go-to shareable plates.
Located at 300 Pier 4 Blvd in the Seaport, the Block bills itself as a hybrid retail shop and restaurant, with a menu built for sharing and a market area stocked with local pantry items, as listed on The Block at Woods Hill. The project comes from restaurateur Kristin Canty and chef Charlie Foster, the team behind Woods Hill Pier 4 next door, and the space is meant to feel intimate and communal rather than the typical Seaport dining room.
Farm-Driven Small Plates and Dry-Aged Meats
Although the Block quietly opened in June 2025, its tapas-style approach and charcuterie focus have kept it on the city's radar. Boston Magazine reported the June 27, 2025 opening and highlighted dishes like lobster-and-nduja pierogi and dry-aged steaks. Chef Charlie Foster told the magazine that "100% of the animals that we raise are used within this restaurant group," underscoring the team's nose-to-tail sourcing and reliance on The Farm at Woods Hill in New Hampshire.
Design, Dry-Agers and a Communal Bar
Inside, designers leaned into a moody "dark garden forest" concept with a magnolia mural by Blind Fox Art, a glowing pillar and a 23-seat bar set beside visible dry-aging chambers, according to local coverage. BostonChefs notes the market counter and communal seating as part of the concept, positioning the Block as an art-forward, neighborhood-minded alternative to the Seaport's chain-heavy dining mix.
Where to Eat and What to Order
Reservations, hours and the rotating small-plates menu are listed on the restaurant's online menu, which features items such as short rib panino, buttermilk fried clams and a rotating soft-serve from pastry chef Kasey Geremia. See the venue's menu and hours on The Block at Woods Hill.
WBZ-TV personality Paula Ebben visited the Block for a CBS News Boston segment that aired May 15, 2026, giving a quick look inside the market, the dry-agers and the communal chef's table. The video runs on CBS News Boston and highlights why the team keeps expanding its Seaport footprint, even a year after opening.
The Block joins Woods Hill Pier 4 and the wider Woods Hill group in keeping sourcing and butchery close to home, an approach the group's site ties to The Farm at Woods Hill in New Hampshire. Woods Hill Pier 4 notes that farm connection and the brand's long-standing focus on pasture-raised proteins as part of its Seaport identity.
