Wheat & Water One Year Anniversary Weekend


Thanks for Welcoming Us to the 'Hood!

One year serving food and drink and making new friends in Bird Rock. A lot has changed over the past year, and the North End of Bird Rock has seen the addition of some great new businesses.

Stay tuned because we're putting the final touches on our new cocktail list. But since we can't wait, so we have special prices to whet your palette for the new menu.

Anniversary Weekend Specials

Available Friday, November 10 & Saturday, November 11 starting at 5pm

Entree & Beer Pairings

Green Flash has hosted "Supper Club" for five years, and Wheat & Water's Chef Christian Fiol and team did a 5-course pairing on October 30th. But don't fret if you missed Supper Club because we'll have two of those entrees paired beer available over our anniversary weekend!

  • Seared Local Tuna Preserved Lemon, sprouted broccoli, pickled fennel, tonnato sauce, tangerine lace. Suggested pairing: Cellar 3 Natura Morta with Blood Orange.
  • Grilled Pork Chop Celery root polenta, cilantro pesto, caramelized grilled peach, crispy prosciutto. Suggested pairing: Natura Morta with Peach.

Green Flash, Alpine & Cellar 3 Tap Takeover

  • Green Flash Spanish Trampoline IPA Limited release loaded with hops including Cashmere, Idaho 7, Comet, Tahoma, Columbus & Nugget. 6.6%
  • Green Flash Imperial IPA The classic double IPA featuring Summit & Nugget hops. 9.0%
  • Alpine Duet IPA The flagship IPA with Simcoe & Amarillo. 7.0%
  • Alpine Windows Up IPA Extra dank & resinous with Citra & Mosaic. 7.0%
  • Alpine Pure Hoppiness Double IPA Special Winter Release of a West Coast IPA; CTZ Hops (Columbus, Tomahawk & Zues), Cascade, Centennial & Nugget. 8.0%
  • Cellar 3 Natura Morta with Blood Orange Barrel-aged sour ale. 5.5%
  • Cellar 3 Natura Morta with Peach Barrel-aged sour ale. 5.5%

We look forward to celebrating with you!

Introducing Wheat & Water’s New Executive Chef Christian Fiol

Wheat & Water Executive Chef Christian Fiol

Wheat & Water Executive Chef Christian Fiol

Humble. Laid back. Happy-go-lucky.

These words that aren’t normally used to describe an Executive Chef. Still, they certainly sum up the guy who’s now in charge of our kitchen, Christian Fiol. Born in San Diego, and raised in Tijuana, Christian’s love for America’s Favorite Past Time (baseball) pulled him state-side for high school and college.

“As a pitcher, I really felt like it was my responsibility to control the game,” said Christian. “So yeah, now as an Executive Chef, I feel that same pressure to manage the kitchen and the staff.”

But that’s not to say that Christian is all fun and games. After all, he came to Wheat & Water through a glowing recommendation from Mike Ground, The Patio Group’s Corporate Chef. These two have a long working history together, back when he worked as Mike’s Sous Chef at one of San Diego’s favorite restaurants, Cucina Urbana.

“Cucina Urbana is one of my favorite restaurants, and even though I had the right experience, it was still intimidating to apply. But I loved eating there so I thought, why not?” remembered Christian. “That’s where things really changed for me. I loved working there, and through being promoted each year, I got to learn and take on more responsibility. Every day I did something new, something interesting. That experience was one that made me grow as a chef.”

It’s clear that education, growth and collaboration are core concepts to Christian’s approach as an Executive Chef.

“He’s made it a point to take the time to teach and educate staff about what he wants to do in the kitchen,” said Wheat & Water’s resident jack-of-all-trades, Blake Bixel. “Christian doesn’t just tell people to do stuff, he explains why it’s important to do it that way.”

That statement really describes Christian Fiol in a nutshell. Someone who’s thoughtful, considerate and compassionate about the food he creates and the people, the customers, he creates it for.

“I want food to feel and taste familiar…comforting. That’s really the idea behind the (new) La Pitza and Potato and Leek pizzas,” explained Christian. “I really wanted to showcase my Mexican background, and experience from Galaxy Taco, in the flavors of the La Pitza. I wanted it to remind people of a really tasty burrito. And, with the Potato and Leek pizza, to make people think of a really tasty baked potato soup.”

When scanning through the small, preliminary changes Christian’s made to Wheat & Water’s menu, it’s easy to see his vision. One that balances both of his roots: Italian from Cucina Urbana and Mexican from his childhood and Galaxy Taco. All held together by the common thread of using simple ingredients to create bold, distinct flavors.

In the three short weeks that he’s been on staff, Christian’s already revamped half the menu. Introducing an exciting new grilled Spanish octopus starter, a handful of new salads and pizzas featuring house-made ricotta and mozzarella cheese.

“Christian showed Ted and I a sample that was exactly what we wanted…but took it one step further,” said Doug Ritz, Wheat & Water’s COO. “We knew that this was the guy to push the restaurant in the right direction.”

Christian, Ted, Doug and the rest of the Wheat & Water staff are eager for new and existing customers to taste the new, or reinvented, dishes. And hope that you’ll come back and try things as the menu evolves through the Summer and beyond.

Eater.com San Diego Pays Us A Visit

[Wheat & Water's] 1950s era concrete and brick building has been thoroughly remodeled, and now includes a sidewalk patio, garage-style roll-up doors, a large bar and the restaurant's centerpiece, a 56" x 60" California-made Forno Bravo pizza oven set behind glass in the demo kitchen.