Restaurant Review - Wildwood
Keeping up a two-decade tradition, desserts at the former Country Place are among the star attractions at the revamped operation managed by Peasant Restaurants veterans. Pastry chef Rachel Keller’s Southern-influenced cheesecake is served with ginger-caramel sauce, glazed pecans and whipped cream. Feathery yet ultra-rich, agreeably earthy rather than delicate in taste, the cake is graced with the sort of pumpkin-spice notes that fit the holiday season. Yes, whole cakes can be ordered ahead to take home.