The Block at Woods Hill
Perks
- Complimentary s'mores sundae any time you dine at the restaurant
About
Opened just this past June, this farm-driven Seaport eatery was promptly named to Boston Globe’s List of “5 Can’t-Miss Restaurant Openings,” Boston Magazine’s List of “Where to Eat in Boston,” and Eater’s List of “Best New Boston Restaurants.” Executive Chef Charlie Foster is a Foxboro native who earned his stripes at Oringer in Boston before moving to New York City, where he rose to Executive Chef at Daniel Boulud’s DBGB in the Bowery. He also spent formative time in Europe, at In de Wulf in Belgium and Restaurant Frantzen in Sweden. In his new home, he’s putting that CV to good use, executing a menu that celebrates sustainable agriculture and organic food with stellar charcuterie, as well as stellar dishes like local mackerel with compressed watermelon, Thai basil, and puffed rice, pig’s ear tots with souvlaki spice and garlic aioli, grilled local tuna ribeye with bearnaise, and lobster and ‘nduja pierogi with corn relish, cream, and Old Bay spice. Lush desserts too, like house-made coconut sorbet and a killer s’mores sundae.
Category
- Restaurants
