Epic Brewing Company has moved full-on into the brewpub biz with the opening of The Annex. This ain’t your daddy’s brewpub: The design and décor are quite contemporary, with lots of metal and hard modernist surfaces. In-house Chef Robert Angelilli—who hails originally from Vicenza, Italy—knows food and how to cook it; he’s an intelligent and talented chef. Instead of the standard appetizers, entrees and desserts, The Annex menu creatively arranges the food into increasingly challenging culinary categories that mirror those of Epic’s beers: Classic, Elevated and Exponential. In the Exponential section of the menu, you’ll discover crispy pig ears with spicy garlic dip, beer-battered oysters with chili sauce and pickled vegetables, and even a quinoa burger, with a choice of Dutch or spent-grain bun. The Porter gingerbread with Big Bad Baptist Stout caramel and whipped cream is bodacious. There should be an additional menu category for The Annex’ desserts: Stratospheric.