The Block at Woods Hill is the more casual sibling to Woods Hill Pier 4, a small-plates restaurant in Boston's Seaport that keeps the farm-driven sourcing but loosens the format. It's the kind of place where a blazer still fits in, yet a quick glass of natural wine and a plate of pig's ear tater tots after work is just as welcome.
Meats, when available, come from The Farm at Woods Hill in Bath, New Hampshire, raised under regenerative farming practices and served pasture-raised and grass-fed. Dry-aging chambers sit visible in the dining room, and the kitchen has been verified seed-oil safe by Seed Oil Scout.
The menu runs through house charcuterie — saucisson sec, smoky chorizo, country pâté, duck rillettes, and foie gras terrine — alongside dishes like focaccia dragged through whipped lard speckled with crispy black olives and a nduja lobster pie. The wine list leans biodynamic and organic, curated to match the sourcing throughout the kitchen.
Meats, when available, come from The Farm at Woods Hill in Bath, New Hampshire, raised under regenerative farming practices and served pasture-raised and grass-fed. Dry-aging chambers sit visible in the dining room, and the kitchen has been verified seed-oil safe by Seed Oil Scout.
The menu runs through house charcuterie — saucisson sec, smoky chorizo, country pâté, duck rillettes, and foie gras terrine — alongside dishes like focaccia dragged through whipped lard speckled with crispy black olives and a nduja lobster pie. The wine list leans biodynamic and organic, curated to match the sourcing throughout the kitchen.