Wildflour, the hip new restaurant near The Roswell Mill, is the latest addition to historic Roswell’s mix of eclectic eateries, offering patrons a lunch menu full of unique combinations.
Chef Michael Field prides himself on serving only the freshest of ingredients which he picks himself daily. “Because everything including the bread is freshly made each day, our customers can count on the best taste each time” says Field when describing his new restaurant.
Wildflour opened on South Atlanta Street in downtown Roswell in October 2007 offering gourmet sandwiches, pastries, freshly baked breads, soups and salads for the lunchtime crowd and catering for nearby businesses and special occasions.
Field is a seasoned culinary veteran and popular restaurateur known to many in Atlanta. He owned and operated Portabella’s restaurant in downtown Alpharetta up until 2004 when he closed to be a full time dad to his now three year old son Andrew. “It was the perfect time to take a break and enjoy being a father” says Field. “Andrew is a blessing and I wouldn’t trade the time with him for anything. I’m grateful to be back in the kitchen though where Andrew joins me from time to time. He makes a mean sugar cookie.”
A Family Affair
Chef Field admits that he couldn’t have made the comeback on his own. He is supported by many friends from Portabella’s and his church, but on a daily basis he relies on his wife and Wildflour owner to manage the books and keep him in business. His sister Michelle and his mom Kitty often make an appearance at lunch to help lend a hand with the rush. “We love coming out to visit with Michael and support him wherever we can. Many of his customers have become friends in the process and the restaurant is such a happy atmosphere because of it” says Kitty of her son’s newest venture.
The Menu
Field prides himself on an ever-changing menu, flanked by mainstays such as the popular tomato basil soup and the Bloom”field” (formerly the Seinfeld at Portabella’s). Regular customers enjoy seeing the changes in the specials each day as Field likes to introduce a few new items each week. Whether diners crave a freshly roasted Turkey Reuben with homemade braised cabbage or a lighter spinach salad with balsamic salmon, Wildflour has something for every taste bud and appetite.
On top of the regular lunch offering, Field also regularly caters lunch for many of the local businesses and special events around the city. “I’m still not ready for the dinner scene because of the time commitment” says Field, “but I love the creativity involved in a catered event and the opportunity to help make someone’s party special means a lot to me”. Eventually, Michael plans to add evening hours to Wildflour’s offering, but for now, he’s enjoying the balance between the restaurant and still having time to spend with his family and the occasional fly fishing trip to North Carolina with his in-laws.
