Wildwood

Venerable, landmark, legend—these words are thrown around a lot when people describe one of Portland’s most legendary venerable landmark restaurants, the wise and elegant Wildwood, which sits quietly on NW Northrup across from equally landmarky and legendary Paley’s Place.

The last time I ate at Wildwood, a fight almost broke out at the table for possession of the chocolate orange sorbet, impossibly rich and with a texture almost like that of a frozen pot de crème.

Wildwood always feels like old money to me, effortlessly classy and timeless, decidedly unmodern but not in an unfortunate way. Pioneered by venerable legend Corey Schrieber, who passed the reins to Chef Dustin Clark, Wildwood’s menu hasn’t changed much over the years, and remains devoted to the Portland credo of Sustainable, Organic and Local.

Dishes like heirloom tomato bruschetta with cucumber and basil or carrot and summer squash risotto with squash blossoms showcase the best produce the season has to offer, entrees are classic and expertly prepared—try the coal roasted lamb leg with roasted summer squash and king oyster mushrooms and grilled Alaskan Halibut with grilled green bean salad, fingerling potatoes and basil.

Desserts are a standout—Pastry Chef  Michelle Vernier, who looks a little like Anne Hathaway, creates astoundingly delicious creations like buttermilk panna cotta with pink currants and fresh watermelon, and ice creams that are out of this world. The last time I ate at Wildwood, a fight almost broke out at the table for possession of the chocolate orange sorbet, impossibly rich and with a texture almost like that of a frozen pot de crème.

The extensive wine list is a crowd pleaser, and the cocktail list will keep your attention. On a warm summer night you can eat outside on the shaded patio, on a cold winter’s night you can cuddle in a booth, and on Tuesdays from 4:30-6:30pm you can partake of the restaurant’s new happy hour that, in true old money style, isn’t called anything as crass as happy hour—rather, it’s called BBQ on the Patio, and all menu items are grilled by Chef Clark himself and served up for a mere $5.

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