Eater readers have been asking us to check in on Wheat & Water, which we first previewed two years ago but is still under construction on La Jolla Boulevard. After some stops and starts, the Bird Rock restaurant is finally in the final stretch; COO Doug Ritz tells Eater that it should be open by mid-to-late June, just in time to feed the summer crowds that will flock to nearby Windansea Beach.
The centerpiece of the 3,200-square-foot restaurant, a 56" x 60" California-made Forno Bravo pizza oven which will be fueled by a combination of oak wood, was just delivered and will sit behind glass in full view of the dining room. Owner Ted Cochrane says Wheat & Water will serve 12 to 15 varieties of 13-inch pizzas, ranging in price from $14 to $18; the thin, crispy-crusted pies will be 'California coastal' in style, with toppings that run from the traditional to local and seasonal. The oven will also be used to cook vegetables and finish dishes; in addition to the pizza, the menu will include salads and chef-driven shared plates. The 97-seat restaurant will also have a bar with 20 craft beers on tap, plus wine and a craft cocktail program.