Small plates and an intimate space in the Seaport
Chef Charlie Foster and restaurateur Kristin Canty focus on sustainable agriculture, eschew GMOs and trans fats (no seed oils here), and embrace organic food at their Seaport restaurants and Adelita and Woods Hill Table in Concord; some of their ingredients come from the Farm at Woods Hill in New Hampshire. That approach continues to play out here, but The Block is focused more on socializing and sharing plates.
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Pommes souffles are the fanciest potato chips you ever had, hollow puffs fried in tallow and topped with caviar.
Ben Pennington/for The Boston Globe
What to eat:
Start with plates of charcuterie made with pork from the farm. There's Parisian jambon, anise-studded finocchiona, and more, served with olives and other accompaniments. Then move on to Foster's small plates, adventurous with a light touch: pig's ear tots; tuna crudo with cherries, aji amarillo aioli, and squid ink tapioca chips; lobster and 'nduja pierogies. The aging program (both meat and fish) is a centerpiece of the menu, and it's on full display: Look at that gorgeous salmon hanging in the glass case, bright orange flesh against silver scales! Foster uses the technique to play with texture and flavor in dishes such as dry-aged beef carpaccio and salmon belly crudo. Pommes souffles are the fanciest potato chips you ever had, hollow puffs fried in tallow and topped with caviar. Surf clam ceviche with coconut leche de tigre is The Block's version of chowder, a short rib panino its steak and cheese. There are a few larger steaks, chops, and fish dishes on the menu; dessert includes pastry chef Kasey Geremia's vanilla soft-serve sundae with strawberry-rhubarb compote.
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Tuna crudo with cherries, aji amarillo aioli, and squid ink tapioca chips.
Ben Pennington/for The Boston Globe
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What to drink:
There's a succinct cocktail list that builds from a tequila-based Cilantro Spritz to the Block Party, a flight of three different martinis.
The wine list focuses on organic, biodynamic, and sustainably produced selections. Zero-proof options are plentiful.
Pastry chef Kasey Geremia's sundae features vanilla soft-serve and strawberry-rhubarb compote.
Ben Pennington/for The Boston Globe
The takeaway:
The Block at Woods Hill is a verdant jewel box of a space, from the dark green marbled bar to the striped shirts and aprons worn by the staff. It feels soothing and botanical; a floral mural decorates one wall. It's the kind of place where you meet a friend for a snack, then wind up staying for dinner.
300 Pier 4 Boulevard, Seaport, Boston. 617-861-4268,
. Charcuterie plates $22-$33, small plates $9-$30, large plates $56-$88, desserts $9-$14, cocktails $16-$20.
The aging program is a centerpiece of the menu at The Block at Woods Hill.
Ben Pennington/for The Boston Globe
Devra First can be reached at
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