Construction on Wayne Ave. is underway, but we promise: it’s the good kind.
Wheat Penny Oven & Bar, Dayton’s popular California-style pizza stop, is expanding their restaurant and announcing some exciting additions.
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A brand-new walk-in is being built to accommodate for an evolving prep area, where chefs hope to have an area dedicated to pasta prep.
But it gets better. Wheat Penny has announced they’ll be hosting brunch. Owner Elizabeth Valenti confirmed during a Facebook Live that the restaurant will unveil their Saturday and Sunday brunch menu sometime this spring, if all goes as planned.
These are major changes for Wheat Penny, as they have historically been closed on Sundays. Until brunch begins, the restaurant will remain closed on Sundays.
“We’ve got all kinds of fantasies and desires about what’s to come and we’re excited about it,” Valenti said. “We can’t wait till it happens.”