Michael Cooney and chef John Paine converted a Charlestown dry-cleaning operation into this casually hip pizza-and-brew restaurant in 2015, and heads are still spinning over the creatively curated list of 25-plus draft beers, wood-grilled pizzas, sandwiches, and charcuterie (yes, cheese plates have officially arrived in C-town). Brick walls and communal tables provide a beer-garden feel. Here in the Charlestown food desert, long waits would have been inevitable even if Brewer’s Fork were serving its pies and oven-roasted meatballs to locals only, but non-townies have also been flowing over the Tobin Bridge in droves for a dram.
