Our Story


wild tomato

We strive to show a deep respect for human beings inside and outside our company and for the community in which we live.

PHILOSOPHY

The Wild Tomato is focused on and dedicated to making a positive impact on the world through a sustainable business concept of linked prosperity.

  • Product Mission: To purchase, prepare, and sell food of the highest quality with a continued commitment to incorporating wholesome, natural ingredients and promoting business practices that respect our natural environment.
  • Social Mission: We strive to show a deep respect for human beings inside and outside our company and for the community in which we live.

Wild Tomato Wood Fired Pizza and Grille is founded on two things: using sustainable products to create an affordable dining experience and developing a broader definition of service. The restaurant not only produces the best wood-fired pizza, salads, sandwiches and burgers on the peninsula, but also shares their success with the surrounding community.

Owners Sara and Britton Unkefer have used the restaurant as an opportunity to implement their ideals of sustainability, fresh ingredients and local growers in an affordable, family-friendly restaurant. Nearly everything that leaves the kitchen is made from scratch; from the herbed goat cheese spread to the hand-tossed pizza crusts.

“We wanted to make food that we would serve to our own family but also, coming from a fine dining background, we wanted to make everything from scratch. The concept is to take a lot of things we’ve learned throughout our career but bring it down to a casual level,” says Sara Unkefer.

Wild Tomato’s local producers pride themselves on the highest quality meats and produce. The restaurant sources from Waseda Farms (Jacksonport), Wildwood Farms (Sister Bay), Steep Creek Farm (Sturgeon Bay), Peninsula Pork, Spring Creek Garden (Green Bay) and the occasional forager bringing in wild mushrooms, ramp and other delicacies grown throughout the county.

“Sourcing local is always the better way to go and every year we find people to do it. It’s a better product, it’s fresher and it’s more sustainable. We’ve implemented a lot of things in our menu so that we can take whatever is coming to us and make it work.”

The restaurant is consistently awarded accolades for its food and prides itself on a unique beer selection unlike any other restaurant in the county. Their success has allowed the Unkefer family to give back to their community through charity, sponsorship and keeping its doors open through the quiet winter season.

HISTORY

historyBritton and Sara Unkefer purchased Digger’s, a longtime landmark of Fish Creek, in March of 2008. Sara remembers Digger’s as a favorite restaurant when her family camped in Peninsula State Park. Britton knew the restaurant from his younger years living on Washington island. The restaurant was their way of fulfilling the dream of returning to Door County to raise a family. Yet before settling in Fish Creek, the two traveled the world to perfect their craft.

Britton started his culinary career at his family’s restaurant, Nelsen’s Hall, on Washington Island at 13 years old. He then attended New England Culinary Institute in Essex, Vermont before moving west to serve as head baker to Wolfgang Puck at the acclaimed Postrio in San Francisco. It was here that he handled his first wood-fired oven. As executive chef at the Columbia Gorge Hotel in Hood River, Oregon, he learned to implement local, seasonal products into the menu. Returning to Wisconsin, he served as Chef de Cuisine at the four-diamond Christies in Appleton before opening the restaurant at the Horseshoe Bay Golf Club as Executive Chef.

Sara found her passion in the art of baking, which took her to Petaluma, California to apprentice under Alan Scott of Ovencrafters where she learned abo ut wood-fired building and baking. She assisted in restoring the baking program at Headlands Art Institute in San Francisco. After working on pastries with Elizabeth Pruett and bread with Chad Robertson, now owner of San Francisco’s Tartine Bakery, Sara returned to Door County to continue work in the restaurant industry.

Sara and Britton met while working together in Door County and soon traveled to Lucerne, Switzerland to further their studies. Britton received training in European Regional Cuisine while Sara earned a degree in European pastries and chocolate. The couple then moved to Milwaukee where Britton served as executive chef at Sticks and Stones in Brookfield before becoming Corporate Executive Chef for Water Street Brewery Restaurant Group. Sara completed master cake-decorating courses at Wilton in Chicago and with Colette Peters out of New York. She then opened the Cake Lady and Petite Pastries in 2004, quickly building her reputation for cakes.

The two bring their unique skill and experience together with pastries and bread baked fresh every day and a wood-fired oven producing some of the best pizza in Wisconsin.

The Family

Sara and Britton are not only happy to call Door County home, but also glad to raise a family in the Door County community. They have two boys, Levi and Ivo who are active in soccer, art and school. When not in front of the wood-fire, Britton is catching up on the latest European football scores while Sara is looking for time to do more yoga and gardening.

Donation Creation

The Donation Creation is a monthly feature in which our kitchen gets to come up with a creative pizza to benefit a Door County Nonprofit. During the month, $1 of each pizza ordered goes straight to the featured Nonprofit. For details and to be considered, email jess@wildtomatopizza.com.

Family Farms

The Wild Tomato Family Farms pizza highlights our local producers. Available for a limited time, each pizza features a number of ingredients from our partners.

Wild Tomato’s local producers pride themselves on the highest quality meats and produce. The restaurant sources from Waseda Farms (Jacksonport), Wildwood Farms (Sister Bay), Steep Creek Farm (Sturgeon Bay), Peninsula Pork, Spring Creek Garden (Green Bay) and the occasional forager bringing in wild mushrooms, ramp and other delicacies grown throughout the county.

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