Wendy Culverwell of Portland Business Journal described Wildwood as "a pioneer in the farm-to-table food movement".

[7] The restaurant was noted for locally sourced food from the region, and both a traditional wood-fired oven and clay tandoor.

[8] The menu included chicken, lamb, pork loin, rabbit, steak, salmon and other seafood[9] such as mussels with saffron, garlic, and sun-dried tomatoes.

[25][26] In the 2005 book Insiders' Guide to Portland, Oregon, Rachel Dresbeck and Dave Johnson described Wildwood as a " destination spot" with "a loyal following".

[27] The authors of Explorer's Guide Oregon Wine Country (2011, 2013) called Wildwood "a champion for cooking from the source.