Wheat Penny Oven & Bar

Wheat Penny Oven & Bar

Wheat Penny Oven & Bar sits at the edge of Dayton’s Oregon District, where neighborhood warmth meets culinary precision. Founded by Chef Elizabeth Wiley and her team from Meadowlark, the restaurant channels an unapologetically creative spirit — think California-inspired pizzas baked in blistering-hot ovens, balanced with wood-fired vegetables, inventive pasta, and a cocktail list that would hold its own in any major city.

The space feels like a conversation between old Dayton and the West Coast: reclaimed wood, exposed brick, and that unmistakable smell of dough crisping in olive oil and heat. Regulars know to start with the roasted Brussels sprouts or the meatballs with ricotta before diving into Wiley’s famous red pies or seasonal entrees. The open kitchen keeps the energy buzzing — part show, part ritual — while the bar hums with regulars trading stories about new local breweries or live music downtown. And for those who stop by midday, the lunch menu includes one of Dayton’s most underrated steak plates — a perfect cross between comfort and craftsmanship.

What sets Wheat Penny apart isn’t just the menu, but the attitude: confident but never pretentious, experimental but grounded. Whether you’re here for happy hour or a full dinner, there’s a rhythm that makes you feel like Dayton’s dining scene is finally being recognized for what it’s become — original, homegrown, and proudly creative.

For those exploring Dayton’s best independent kitchens, Wheat Penny earns its place on every serious local food trail. It’s a restaurant that honors its roots, supports local farms, and continues to push the city’s dining culture forward — one plate, one glass, and one perfectly charred crust at a time.