The popular brewery-cafe has acquired the shuttered Black Cat Pizza space next door and turned it into a low-key speakeasy-style room for craft cocktail–friendly snacks and wood-fired pizzas. We chose a cozy leather couch and tucked into a plate of dates bursting with blue cheese and drizzled in honey. Our favorite pie was smeared in pesto, topped with mozzarella and goat cheese, and scattered with tangles of paper-thin asparagus shavings and coarsely chopped cremini mushrooms. Another hit was the spicy diavola, slathered in traditional red gravy and topped with shreds of salami, mozzarella, fresh jalapeño, and tart green olives, all teased with honey. Extra points go to the crust, burnished and crispy at the edges but supple toward the center.