Rockstone Pizzeria & Big Lug Taproom

A wood-fired oven churns out creative pies, like one topped with roast pork and another scattered with shrimp and ricotta, at this casual venture from restaurateur Ed Sahm, who notes that the menu lists several traditionally baked pizzas as well. Though carbs dominate (baked pastas and focaccia sandwiches share the menu with the pizzas), salads are surprisingly well-composed, especially a tumble of roasted beets and arugula with pistachios and crumbled feta. Can’t decide on which craft beer to order? Sample the goods first with a 5-ounce tasting pour for $2.50. Dinner Mon.–Fri., lunch and dinner Sat.–Sun.