accessAtlanta

Diners who have been following the Northside scene for some time may have taste buds that fondly recall Portabella's Pantry. The Alpharetta deli, dinner and dessert spot was a favorite of many, due in part to owner Michael Field and his culinary talent. But Field closed that concept to move on to other things, leaving locals bereft of his sandwiches, pastries and cakes.

Field said he's been busy running charter fly-fishing trips and raising a family. "That's really why we closed," he said. "I've had a great time in the last three years just being a dad."

Phil Skinner/AJC STAFF (ENLARGE)
Michael Field holds a balsamic salmon sandwich. Most requested: Balsamic mushrooms and melted cheese atop a meat.
Phil Skinner/AJC STAFF (ENLARGE)
Handmade sweets are among the many treats at Wildflour, the combination bakery and sandwich shop in Roswell.
MOST POPULAR STORIES Police: Jeffrey Donovan arrested, suspected of DUI Report: Abdul's return to 'American Idol' doubtful Beastie Boy Adam Yauch has 'very treatable' cancer Fallon's '7th Floor West' is a silly, soapy treat Chris Brown apologizes for Rihanna beating
EMAIL THIS PRINT THIS MOST POPULAR
RELATED LINK: • More restaurants news

Still, people kept pestering for more food. Finally, Field and his wife, Kim Duncan, decided it was time to get back on board. A few weeks ago, they took over the former Edible Expressions site in the Founders Square shopping center and after a little cosmetic surgery and new window treatments, they opened Wildflour.

"We're replicating the concept of Portabella's that we started about 10 years ago," Field said. "We make all our breads and pastries from scratch — mini Key lime pies, toffee pecan taffy, cookies. In the morning, we make cinnamon rolls. And people have heard we're here; we've already doubled the number of people we're seeing each week."

Wildflour is a combination bakery and sandwich shop that also makes elaborate wedding cakes that show off Field's baking skills. But diners will find plenty to pick from even if it's not a special occasion.

Sandwiches are made from freshly baked loaves. "I'm making the sourdough from a year-old starter," said Field. "It makes the difference in a sandwich."

Pile the bread high with turkey meatloaf, roasted or grilled chicken, salmon, pork tenderloin, ham or turkey. The most requested is a stack of balsamic mushrooms and melted cheese atop pork, turkey or chicken and spiced with a sage aioli. Chicken, tuna and shrimp salads are other options. Tomato basil and a soup du jour are always hot. Salads can be topped off with salmon, chicken, shrimp or tuna. And, being a dad, Field has added kids' favorites: hot dogs, grilled cheese and a ham and cheese roll-up. Pick up a sugar, chocolate chip or oatmeal raisin cookie as a sweet finish.

Along with the regular menu, Field offers specials on Fridays and Saturdays. You may find cilantro crabcakes or a salmon marinated in balsamic vinegar, brown sugar and basil, depending on his inspiration.

Once they get the lunch business rolling, the couple plans to offer dinner a few nights a week. They're hoping to have the evening hours in place by February. And they're looking forward to warmer weather when they can open the front and back patios for dining.

It's strictly soft at Wildflour. Select from teas, sodas and bottled waters.

WILDFLOUR

• Where: 555 S. Atlanta St., Roswell 30075, 678-822-9453

• Signature dish: Sandwiches with mushrooms and cheese atop pork, turkey or chicken on freshly-baked sourdough bread

• Entrée prices: $4.50-$8.95

• Hours: 11 a.m.-2:30 p.m., Mondays-Saturdays

• Reservations: no

• Credit cards: Visa, MasterCard