For our last night in Boston, we made our way through the chilly April streets to the Seaport area, where Woods Hill Pier 4 is located. Side note: we did not pack or dress correctly throughout our stay in the Northeast. Fortunately, on arrival, we’re greeted by a friendly team and a fireplace. After checking our coats (meager as they might be), we discover the venue is open, with a lively bar and large glass floor-to-ceiling windows that allow plenty of natural light out onto the waterfront (and even across to Logan Airport, where we would be flying out the following evening). Owned by Kristin Canty, the kitchen is helmed by Chef Charlie Foster. I still consider this a good choice and supporting a woman-led experience.
Purchased by Kristin in 2013, The Farm at Woods Hill is one of myriad examples of the Canty family’s commitment to eating sustainable sourced food. Today, it also serves as the source of food and inspiration for Chef Charlie at Woods Hill Pier 4. The Farm at Woods Hill a…
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