Skip to main contentWe've always thought the food at Wildwood was good, very good. But word on the street was, Wildwood is coasting on past glories. But after slipping into the dining room to see for ourselves, the first bite laid rumors to rest. Sardines were served up fried and crispy, atop a salad of arugula with a tangy blood-orange compote and lemon aioli to balance the oily, delicious little fish. Seared scallops are nothing new, but the apple-parsnip purée underneath was a revelation. Trying to decide if we really liked it, we realized we were on the verge of picking up the plate to lick the dribble. It's that good. (JD)
WWeek 2015