Wildwood Restaurant & Bar

Editor’s Pick

$$$ Pacific Northwest


Loyal followers can still get their fill of the local, seasonal cuisine that put Wildwood on the national radar back in 1994. Such reliable classics as the nearly perfect mussels—currently brick oven roasted and dressed with bacon, leeks, and cider—grace the menu, as do dishes emblematic of the farm-to-table food movement, like the tender braised lamb shoulder set atop tangy baked goat cheese. Desserts are equally simple and seasonal, as exemplified by a chocolate-orange shortbread with orange marmalade and hazelnut ice cream. And the entire staff’s dedication to time-tested, honest fare is admirably unwavering. 

Last updated: 08/30/2012