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!