Cuisines:
Pacific Northwest
With executive chef Dustin Clark running the kitchen (Clark worked here under Wildwood founder Cory Schreiber for eight years before taking his place), 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 skillet-roasted, saffron-spiked mussels continue to grace the menu, as do dishes emblematic of the farm-to-table food movement (which has greatly influenced Wildwood’s culinary tone), like the tender braised lamb shoulder set atop a tiny round of tangy baked goat cheese. That famous bar burger’s still there for the taking, too. Desserts are equally simple, classic, and pure, 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.
Updated 04/24/2013
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