Back in April, Candice Woo and Eater.com payed Wheat & Water a visit. After a long wait, she paid us a second visit last week and wrote up another great write up. I copied the bulk of the article below, but don't hesitate to visit the new article here.
Bird Rock's Wheat & Water is the New Neighborhood Hangout
[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. At its helm is executive chef Colten Lemmer (Pamplemousse, Sea & Smoke), whose seasonal and sustainable approach includes buying excess produce from local farms and participating in a composting program. His menu ranges from shared plates and starters including cioppino-style mussels and beef cheek pierogi to salads, cheese and charcuterie, and 12-inch pizzas made from a dough that goes through an 18-hour fermentation process before being baked at 700 degrees until crisp-bottomed and crackly-crusted. White pie variations include toppings such as rich mushroom duxelles or beets roasted in the oven's coals while red pie options include housemade meatballs made from Duroc pork and grass-fed beef, and each crust is brushed with chili oil and herbs before getting topped for extra flavor.
Now open for lunch and dinner, Wheat & Water is launching a 3 to 6 p.m. happy hour today that offers special prices on featured craft beers, tap wine, pizzas and small plates, plus discounted craft cocktails from mixologist Ashley Moore, who will soon be debuting fall flavored drinks to pair with the food menu. The team says it plans to launch weekend brunch by early 2017.
Here are more incredible photos of the restaurant by the very talented Jim Sullivan of Medium raw Arts.