Woods Hill Pier 4 - Seaport

Woods Hill Pier 4 sits on the water and does not waste the real estate. The floor-to-ceiling windows frame the harbor, and the kitchen holds up its end of the argument: this is a restaurant that can compete with its own view, which is rarer than it should be. The food carries the weight of the farm behind it, the one that supplies most of the restaurant's meat, produce, and dairy, and that sourcing shows up as flavor, not as a mission statement on the menu.

The lobster popover has earned its local reputation, a buttery, over-the-top take on the lobster roll worth the trip alone. The Cubano, built on pork shoulder confit and ham over a genuinely buttery baguette, is doing more work than a sandwich needs to. Shellfish towers arrive with Old Bay aioli and the kind of presentation that justifies the price. The smoky adelita margarita is worth ordering before any of it.

A handful of complaints about brusque service exist, but they're outliers against a consistent record of good execution and a room people keep returning to. Michelin selected it in 2025. The view gets you in the door; the kitchen is why you stay for the whole meal.