The next expression of Woods Hill’s farm-driven dining.

Seasonal small plates, house charcuterie, dry-aged meats and fish, and a curated market — all created for Boston’s Seaport with pasture-raised, 100% grass-fed and finished ingredients.

At The Block, sustainability isn’t a tagline — it’s infrastructure. From vertically integrated sourcing at The Farm at Woods Hill to a biodynamic-forward cellar, every decision reflects a commitment to transparency, responsible agriculture, and long-term stewardship.

Our kitchen is verified seed-oil safe by Seed Oil Scout, supporting a more mindful way to dine. Dry-aging chambers are visible within the dining room as a reflection of our belief that craftsmanship should be seen, not hidden.

This is a dining room built on structure — where integrity in sourcing meets intention in every detail.

When available, all meats served at The Block are raised at The Farm at Woods Hill in Bath, New Hampshire, where regenerative farming reflects our commitment to stewardship, transparency, and care. When additional sourcing is needed, we partner with like-minded farmers who share these values.

An extensive selection of biodynamic, organic, and sustainably produced wines is carefully curated to complement the menu — reflecting the same respect for sourcing, land, and craft that defines every plate.

Charcuterie, cheeses, broths, and pantry staples — sourced from our farm and trusted partners who share our values of stewardship and responsible farming.

We’re beginning something new at The Block at Woods Hill—a series of intimate, hands-on classes designed for curiosity, conversation, and craft. Led by voices we deeply respect, these small gatherings invite guests to learn, taste, and engage in a thoughtful, unhurried setting. Check back often for additional classes and upcoming experiences.