Cory Schreiber, considered (along with Greg Higgins) the founder of Portland's local and sustainable cuisine movement, opened Wildwood in 1984. Schreiber left tin 2007, but Dustin Clark carries on the tradition of serving dishes like skillet-roasted Totten Inelt mussels and house-cured, fire-roasted ham with creamed sauerkraut, dried fruits and apple butter. Reviewers say, "While it's not what it once was," the "fresh, local produce and fish are always prepared with attention to detail." The prices are somewhat high for Portland, which might explain why the dining room is populated with an older crowd.