Brewer's Fork

"A decade in, Brewer’s Fork remains a neighborhood favorite serving some of the best dressed-up pizza in Boston. Enjoy wood-fired whole pies and an impressive selection of craft beer in a casual setting, great for date night or family dinner. In addition to pizzas like the spicy clam (local clams, chili flakes, gremolata), Killa B (genoa salami, hot honey), and the Forager (mushrooms, herby cream sauce, arugula), Brewer’s Fork taps into the bounty of coastal New England with its oyster offerings, crudo of the day, and Maine mussels, which are wood-roasted, doused in nduja cream, and served alongside toasted bread from Cambridge bakery Iggy’s." - Anna Darrow

"Brewer’s Fork has made itself quite a destination, serving up irresistible pizzas, one of the best beer lists around, and more. The family-friendly patio, too, is a standout." - Eater Staff

"Lunch menus can get overrun with sandwiches and salads, but at Brewer’s Fork, pizza is the name of the game. Choose from 11 lunch pizzas with toppings ranging from spicy clams in tomato sauce and chili flakes to smoked pork with a jalapeño-cumin cream and mozzarella. If you’re a late eater, a midday menu from 3 to 5 p.m. offers small plates, oysters, and more pizza." - Celina Colby

"There are plenty of places to get pizza and a beer in Boston, but Brewer’s Fork in Charlestown is the best spot to enjoy this partnership. The pies are wood-fired, fold perfectly for optimal face-stuffing, and are good enough that you’ll want to eat one all by yourself in this charming little cement box of a building. The rotating draft list includes craft IPAs and lower ABV sours, plus special beer and pizza pairings throughout the year. Order the meatball pie with red sauce and mozzarella or the incredible Freebird, which has smoked chicken, pickled collard greens, mozzarella, alabama white sauce, and comes topped with pork cracklins. " - tanya edwards

"There are plenty of places to get pizza and a beer in Boston, but Brewer’s Fork in Charlestown is the best spot to enjoy this partnership. The pies are wood-fired, fold perfectly for optimal face-stuffing, and are good enough that you’ll want to eat one all by yourself in this charming little cement box of a building. The rotating draft list includes craft IPAs and lower ABV sours, plus special beer and pizza pairings throughout the year. Order the meatball pie with red sauce and mozzarella or the incredible Freebird, which has smoked chicken, pickled collard greens, mozzarella, alabama white sauce, and comes topped with pork cracklins." - Tanya Edwards