June 12, 2024

Eating places

Proprietor Kristin Canty highlights her prime alternatives from the Seaport restaurant’s menu.

Pasta at Woods Hill Pier 4.
A choice of contemporary pastas additionally grace the menu at Woods Hill Pier 4 in Boston’s Seaport. Woods Hill Pier 4

No two journeys to Woods Hill Pier 4 are the identical. The elegant farm-to-table restaurant on the Boston Harbor within the Seaport adjustments its menu day by day, adjusting the dishes to what’s out there at their 360-acre Farm at Woods Hill in Bathtub, N.H. This contains not simply what’s in season — currants, watermelon, and tomatoes have been standard this summer time, with proprietor Kristin Canty trying to autumn’s upcoming bounty of asparagus, squash, and pumpkin — in addition to minimizing meals waste by guaranteeing each a part of their farm-raised beef, pork, lamb, and duck are served. 

“The entree retains going via each minimize,” Canty mentioned concerning the protein entree units. So at some point you would possibly stroll in and see lamb loin and the subsequent week, lamb shoulder, lamb leg, and even used as lamb bacon. 

Because of this, Canty suggests beginning each meal by asking what’s in season, and what’s on the menu that received’t be featured once more till subsequent yr. 

“Often it’s one of many fish [brought in daily by a local fisherman] or salads,” she mentioned, however seasonal components are additionally featured within the cocktails. From there, she highlights a number of dishes by Chef Charlie Foster which have constantly awed diners — and Canty herself — from the charred broccoli to the grass-fed steak tartare, the latter which she eats virtually day by day earlier than service. 

Right here’s what you want to order in your subsequent journey to Woods Hill Pier 4.

Starters and Small Plates

A cheese plate at Woods Hill Pier 4.
A cheese plate at Woods Hill Pier 4. – Woods Hill Pier 4

New England Uncooked Cheeses

“I’m an enormous uncooked milk advocate,” Canty mentioned. “We are able to’t have uncooked cream or uncooked milk, however we will serve uncooked cheese from native farms aged over 60 days.” Favorites embrace the Blue Chook blue cheese from The Gray Barn and Farm on Martha’s Winery, Invierno, a half-sheep, half-cow milk cheese, from Vermont Shepherd in Westminster, Vermont, and so they virtually all the time have Maggie’s Spherical, a softer cheese from Cricket Cream Farm in Wilmington, Mass.. “We aren’t a dairy farm, so it’s our alternative to help native farms and uncooked milk farmers,” Canty mentioned. “You’ll be able to choose three or 5 cheeses, and it’s served with Anadama bread from Bread Obsessions, our house-made jam relying on what fruit we now have in season and our house-made spicy nuts.”

The steak tartare at Woods Hill Pier 4.
The steak tartare at Woods Hill Pier 4. – Woods Hill Pier 4

Grass-Fed Steak Tartare

On the subject of uncooked meals, this typical French dish is served with rosemary and tallow aioli, crispy shallots, and topped with a uncooked quail egg. The dish is so standard that Canty mentioned they bodily can’t elevate sufficient beef on their farm to maintain it on the menu day by day, so that they supply it from a farmer who ensures one hundred pc grass-fed, pasteurized, antibiotic-free, and grain-free beef. Once in a while, the meat can be from the farm, which can be indicated subsequent to the dish. “It’s so contemporary, it’s my favourite and I eat it each single night time,” she mentioned, reiterating that uncooked meat, like uncooked dairy, is a big well being meals for her.

Charred Broccoli

“Folks have instructed me that they hate broccoli, however they love our broccoli,” Canty mentioned of the smoked broccoli atop broccoli leaf pistou. Canty described it as a play on a broccoli casserole with its garnishes of crispy leeks and cheddar-garlic aioli. “It has a gorgeous smoky taste, it’s crispy and flavorful,” Canty mentioned, including that if you happen to don’t end it, carry it residence and minimize it as much as combine along with your eggs within the morning. “It’s so good with scrambled eggs!”


The duck at Woods Hill Pier 4. – Woods Hill Pier 4.

Dry Aged Woods Hill Farm Duck Breast

Annually, the farm raises about 2,000 geese. “It’s chef Foster’s favourite protein to work with,” she mentioned. The duck is dry aged and served with a seasonal set, and just lately that included stuffed zucchini blossom, potato rosti, nasturtium, and currant jus. It’s an ideal composition of completely tender inside and expertly crisped pores and skin. 

Butter-Poached Lobster

Woods Hill Pier 4 is the one restaurant in Canty’s portfolio that serves lobster and it’s on the menu year-round. The butter-poached complete lobster is an homage to the Seaport location and what Pier 4 was once, Canty mentioned. It’s at the moment ready with morel mushrooms, charred snap peas, and crispy sunchokes, all in a sherry sabayon.