Boston supplies waterfront views, while The Farm at Woods Hill in New Hampshire supplies inspiration, responsibly raised meats and poultry, and produce for this pasture-to-plate eatery. Located in the former gone-but-not-forgotten Anthony’s Pier 4, this place impresses, with Chef Charlie Foster creating masterpieces like dry aged duck breast, grass fed hanger steak and line-caught striped bass (when in season). Homemade pasta is comforting, while caviar service makes you feel like royalty.
One star