June 22, 2002
We started our meal with a signature dish: skilled roasted Washington mussels. They were cooked in garlic, tomato, and saffron, and were served with grilled bread. The fresh tomatoes must not have been very good at the market because sun-dried tomatoes were substituted, and they were too chewy. My grilled bread was burned (and never should have been allowed to leave the kitchen) and the mussels were strong-tasting, a day beyond when they should have been served. As a main dish, my husband had the pan-seared Alaskan halibut, served with a puree of fava beans. It was excellent. The fava beans were an unusual side dish, and the halibut was juicy inside and perfectly crusty on the outside.
I was less happy with my Portobello mushroom stuffed with risotto. Although the risotto was creamy and rich, it got boring very quickly. In a smaller portion, it would have made an excellent appetizer. An Oregon rhubarb tart with vanilla ice cream was a delicious dessert. (On another visit, the Marionberry and peach cobbler, also served with vanilla ice cream, was wonderful.) Go for the desserts using fresh, in-season fruits and you can't go wrong.
Wildwood is open for lunch and dinner Mon. through Sat. Brunch and "family supper" (5 p.m. - 8:30 p.m.) are served on Sunday.
From journal Edible Portland