It was just over ten years ago that we wrote about “a new cool pizza-centric restaurant featuring rustic, creative dishes and a bar that serves up fresh, handmade cocktails-brought to you by the culinary-minded folks at Meadowlark Restaurant!”

From the beginning Wheat Penny has made being involved in the community a party of their DNA. Even before they opened the doors to the public, they hosted a series of sneak peek events for charities like the Artemis Center, SICSA, and the Food Bank. In 2017 they hosted a dining event to support the families in need of help from all the fires in Sonoma & Napa Valley and each year they participate in the Whoo Cooks For You dinner that benefits The Glen. In 2021 Valenti was honored with the “Nourishing the Community Award” which honored her dedication, excellence and service to her peers, communities and beyond.

This weekend Wheat Penny Oven and Bar is celebrating their 10th anniversary and we asked Chef/Owner Liz Valenti to reflect on that last decade.

How has Wheat Penney changed in the last 10 years?
LV: I think that our core has remained solid- committed to our staff and customers, cooking from our hearts with integrity, challenging each other to grow and evolve in the restaurant and outside in the world. As time as past, we have grown into more than a pizza place with a few other items. We make our own cheese, fresh pastas, breads, desserts and our bar program has evolved into one of the finest in Dayton.

Best selling Taylor Street pizza – Italian pork sausage, spinach & garlic-braised mushrooms

What’s the biggest lesson you’ve learned over the years?
LV: Recognizing that there is no complete play book for a restaurant. Going through Covid made that abundantly clear. We are constantly planning as a team, striving to do our very best each and every day and still we sometimes stumble, but we always help each other up and move forward. I am so grateful for all of the people over these last ten years who played an important role in helping us to become the Wheat Penny Oven and Bar that we are. No doubt our biggest asset is our incredible staff!

What is YOUR favorite menu item?
LV: This is a tough one, but I still love our meatballs that are from a recipe that my mother taught me as a child. When they get cooked off every day the kitchen smells like home. 🙂

What are some of Wheat Penny’s best sellers?
LV: Wheat Penny Manhattan, Basil Smash, Eggplant Fries, our green lasagne, Taylor Street Pizza, Chicago style chicken parmesan sandwich, Grilled Shrimp, Broccolini and Peppers with Polenta, Crispy Brick Chicken Thighs, our seasonal caprese salad, housemade buckeye ice cream, Cauliflower T-Bone with Olive Pistou and our mini Detroit pizza- just to name a few!