12
Type of Business: Restaurant
Cuisine:
American, Seafood, Other
Price: $$$$
Rating Criteria
1. From Scratch: Serves mostly (i.e., more than half of the menu) fresh food, prepared from scratch. Does NOT rely primarily on kits or prepared/partially prepared foods from commercial food services.
Yes
2. Local/Organic: Offers at least some locally sourced and/or organically produced food and/or wild-caught seafood.
Yes
3. Pastured: Offers at least some pastured animal foods.
Yes
4. Organs: Offers some dishes made with organ meats (liver/paté, sweetbreads, heart, kidney, brains, etc.).
Yes
5. Cooking Fats: Cooks (sautés) in natural fats such as butter, lard, tallow, duck fat, coconut oil, or olive oil; uses lard, duck fat, or tallow for frying.
Yes
6. Bone Broth: Makes own bone broths/stocks for use in soups, stews, gravies, and sauces (does NOT use canned broth or powdered soup bases).
Yes
7. Seasonings: Makes most of its own seasoning mixes (does NOT use flavoring packets or MSG).
Yes
8. Salad oils: Makes most of its own salad dressings using olive oil or cold-pressed sesame oil.
Yes
9. Breads: Offers genuine sourdough bread.
Yes
10. Beverages: Offers lacto-fermented beverages (such as kombucha or kvass).
Yes
11. Condiments: Offers lacto-fermented condiments.
Yes
12. Desserts: Offers desserts made with natural sweeteners (such as raw honey, maple syrup, maple sugar, molasses, date sugar, palm sugar, coconut sugar, sorghum syrup, or malt syrup).
Yes
Comments: Definitely do not miss dessert at Woods Hill on Pier 4.
Rating Created by:
Kimberly Hartke
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Location & Contact
300 Pier 4 Boulevard
Boston, MA
Kristin Canty, member of Weston A. Price Foundation and Farm-to-Consumer Legal Defense Fund and Farmageddon filmmaker, is passionate about helping farm fresh, local foods go mainstream. The grass-fed meat served in her popular waterfront dining restaurant is raised on her own Farm at Woods Hill in New Hampshire. The seafood is all line caught, and sourced from a Boston Harbor dock within walking distance of her restaurant kitchen. Executive Chef Charlie Foster, also a local food enthusiast, delivers on Kristin's desire to serve organic ingredients, fermented veggies, raw foods, and sprouted/soaked grains. His presentation of each course is artistic and exciting. The pastry chef creates exquisite desserts, even honey (and organic evaporated cane sugar) sweetened ice cream made with low temperature pasteurized, non-homogenized cream. Plan and reserve a table ahead, as Woods Hill on Pier 4 is Boston's most sought-after dining experience!