Drawing on fresh ingredients from over 40 local farmers, fishermen and purveyors, Chef Ron Rosselli and Pastry Chef Alessandra Altieri Lopez feature the best of what’s in season with an ever-changing menu plus produce grown and harvested on The Wheel’s very own rooftop garden. At the center of the restaurant’s open kitchen lies a hearth oven used to roast meats, fish and vegetables, as well as to bake Neapolitan-style pizzas.