The Block At Woods Hill is the slightly more unbuttoned sibling to Woods Hill Pier 4. Slightly, because it’s still the sort of spot where a blazer wouldn’t be out of place and you can add caviar to your seared foie gras. But you can also walk in on a whim after work for a casual glass of wine (natural, of course) and some pig’s ear tater tots. The small plates here are plentiful, and it’s easy (and encouraged by the waitstaff) to make a meal out of them. Get the focaccia and drag it through the whipped lard speckled with crispy black olives. It’s salty and fluffy and creamy, and we could eat a whole basket of it. As at Woods Hill Pier 4, the meat here is sourced from the owner’s farm. On the charcuterie board expect things like saucisson sec and smoky chorizo, as well as exceptional country pâté, a tangle of duck rillettes, and rich foie gras terrine. The hot and gooey Nduja lobster pierogi, served with a sweet, crunchy corn salad, is also a standout. All this small plate talk isn’t to say you shouldn’t spring for a main—you’ll walk by a glass refrigerator door on your way inside that displays the dry-aged goods, including a deep burgundy tuna ribeye. If you want to splash out and impress your dinner date, by all means spring for that, or the short rib or pork chop that round out the meat-centric large plates. But our favorite way to treat The Block is as a “try a little bit of this and that” kind of place.