Known for its craft beers and wood-fired pizzas, Brewer’s Fork in Charlestown, MA where it first opened four and a half years ago in Hayes Square gaining instant acclaim for its craft beers and wood-fired pizzas, plans to open a new restaurant in the Navy Yard next year, Foodservice East has learned, bringing its moderately priced, high quality fare to the under-served neighborhood. It will be a completely different concept from the original, the owners say, and will have a different, yet to be decided name.
From the Mushroom Man pizza with locally harvested Ben’s mushrooms, melted leeks, arugula, tomato and mozzarella and The Notorious P.I.G. with prosciutto, potatoes, pecorino and rosemary to the Freebird with smoked chicken, pickled collard greens, mozzarella, Alabama white sauce and pork cracklins or the Mexican Street Corn with local corn, mozzarella, Cotija cheese, spicy lime crema and cilantro, there’s a pizza for everyone.
Additionally, there’s a Charcuterie Board, the Flatbread Salad and a Local Cheese Board that changes daily, or varieties of oysters which change daily and five sandwiches – Sweet Potato Pita, Grass-Fed Burger, Spicy Tuna Melt, Meatball and Prosciutto Cotto Ficelle.
By early next year, Mike Cooney, his wife Kari and their partner John Paine will take over the former Navy Yard Bistro space in the Charlestown Navy Yard where Kari will head up the wine program as she has down at Brewer’s Fork and offer a list that compliments Chef Paine’s menu with wines from small, family-owned vineyards at moderate prices. Cooney will select a list of eight to 10 draft beers and cordials.