December 29, 2016 Ann Brock Milwaukee Journal Sentinel December 29, 2016 Ann Brock Milwaukee's best new restaurants of 2016
August 11, 2016 Ann Brock Milwaukee Journal Sentinel August 11, 2016 Ann Brock "Wy'east makes pizzas at their peak"
October 19, 2010 Ann Brock Willamette Week October 19, 2010 Ann Brock "Wy'east's crisp, lightly charred 12-inch pies rival any restaurant's."
April 15, 2010 Ann Brock Portland Monthly April 15, 2010 Ann Brock "A reverence for simplicity that comes through in the New-York-meets-Neapolitan handcrafted pizzas."
November 4, 2009 Ann Brock Serious Eats - Street Food November 4, 2009 Ann Brock "All dough is made by hand....the pre-ferment starts the night before and goes 12 hours, then the final dough is mixed and ferments for another 6 for a total of 18 hours."
November 3, 2009 Ann Brock Serious Eats November 3, 2009 Ann Brock "The crust was crisp-chewy, nicely browned, and the toppings and sauce were top-notch."
