atomu

Rating:

Nov 12, 2006

"The restaurant is bathed in light, especially in the blond-wood bar area, but the main room is where most people dine. Wildwood is the absolute exemplar of Northwest cuisine. If you wish to experience venison with marionberry and Pinot Noir sauce in its Platonic form, this is your place. Chef and owner Cory Schreiber's culinary understanding of the region is unmatched, and he delivers with metronomic, and meteoric, consistency. Despite the restaurant's willingness to put new items on the list, numerous signature items remain: roasted mussels in a rich tomato broth; crispy oyster and pancetta salad; and the best roast chicken in town. The wood-burning oven is used to perfection with a number of ingredients, including sturgeon, Alaskan halibut and duckling. For simpler but equally interesting fare, the bar food is excellent, especially hand-crafted pizzas, and briny crab cakes. The service is as crisp as a Pinot Grigio, and it's a treat to return to Wildwood over and over."