The 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.

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.

Owner Britton Unkefer has used the restaurant as an opportunity to implement his 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.

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.

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.

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

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.

Our History

Britton Unkefer purchased Digger’s, a longtime landmark of Fish Creek, in March of 2008. Britton knew the Door County restaurant from his younger years living on Washington island. The restaurant was his way of fulfilling the dream of returning to Door County to raise a family. Yet before settling in Fish Creek, he traveled the world to perfect the 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. After working at the club Britton traveled to Lucerne, Switzerland to further his studies and received training in European Regional Cuisine. He then moved to Milwaukee serving as executive chef and general manager at Sticks and Stones in Brookfield before becoming Corporate Executive Chef for Water Street Brewery Restaurant Group.

Britton is not only happy to call Door County home, but also glad to raise a family in the Door County community. He has 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, coaching soccer for his boys or enjoying the beauty of Door County.


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