The Block

The Block at Woods Hill brings a fresh, communal spirit to Boston’s Seaport. Conceived by restaurateur Kristin Canty and Chef Charlie Foster, the restaurant reflects their shared commitment to sustainability, hospitality, and showcasing the best of New England’s farms and producers. With just under 3,000 square feet of dining space and a lively patio, it offers a versatile setting that feels equally welcoming for a casual drink at the bar, a shared meal at the chef’s table, or a celebratory gathering with friends.

Inside, the atmosphere emphasizes connection. Communal seating encourages conversation while a range of dining options — from intimate tables to larger group arrangements — makes it easy to feel at home. The menu is designed to highlight the season’s bounty, with small plates and larger-format dishes that celebrate both tradition and innovation. Each offering reflects Foster’s culinary creativity and Canty’s dedication to clean, nourishing food rooted in sustainable practices.

Drinks at The Block are as thoughtfully sourced as the food. The wine list emphasizes biodynamic selections, complemented by cocktails crafted with local spirits, housemade shrubs, and inventive non-alcoholic options. Regional craft beers round out the beverage program, ensuring there’s something for every palate. For dessert, Pastry Chef Kasey Geremia puts a playful spin on New England nostalgia, offering bold and seasonal flavors of soft serve ice cream.

Beyond the restaurant itself, The Block at Woods Hill extends its mission into a curated retail shop featuring artisanal goods, local specialties, and products from The Farm at Woods Hill. Visitors can stock up on everything from pasture-raised meats and charcuterie to vinegars, cheeses, and chocolates. In addition, the space hosts classes and events with chefs and authors, further strengthening its role as a gathering place for food lovers and community members alike.