Wheat Penny Oven & Bar

California-style pizza and Italian fare from co-owners Liz Valenti and Elizabeth "Wiley" Wiley, who met at Grinnell College and reunited decades later to open this rustic-chic eatery. The name honors Wiley's mother, who collected coins and always kept a wheat penny for luck. Valenti trained at Tony Gemignani's International School of Pizza in San Francisco; the focaccia uses leftover pizza dough in the traditional Italian method. Mom's marinara recipe anchors the menu. The Taylor Street pizza and eggplant fries are crowd favorites. Exceptional allergy accommodations—gluten-free, vegetarian, and vegan options abound. James Beard Foundation recognized Wiley in their Women's Entrepreneurial Leadership program.