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Joshua's
(207) 646-3355
1637 Post Road
www.joshuas.biz
Hospitality—Swift, intelligent service
Open for dinner 5–10 Monday through Saturday, closed Sunday
Entrées $19 to $28
Handicapped accessible, reservations recommended
Ambitious meals made with local food, worthy of a long drive
Set in an old building just north of the junction of Routes 109 and 1, Joshua’s has undergone renovations that have transformed this old private home. The handsome old fireplace, pumpkin-colored walls, and bamboo flooring in some sections make it charmingly old and conveniently new.The bar is charming, and a good place for a drink or glass of wine from the good list.
One of the owners, Joshua Mather, former executive chef at Five-O, works with meat and produce from local farms, some from his parents’ farm; his parents are also partners in the restaurant. Seafood is caught on local boats. Mather makes his own bread at the restaurant and has been doing so since his first season in 2004.
Fabulous Maine crabcakes ($10) are among the best starters, served with freshly made lemon-dill aioli; a beef tenderloin brochette ($9) is grilled and basted with roasted garlic marinade, but the fried artichoke hearts with chipotle aioli ($9) on a fall menu sound the most appetizing of all.
Pork tenderloin ($21) is jazzed up with barbecue sauce and fresh ginger-plum chutney, and duck breast ($25) is glazed with honey orange and comes with port wine sauce. During an earlier visit, the roast duck was served with the skin roasted to dark brown, utterly crisp and delicious along with the tender meat, vegetables, and mushrooms. Even so, we wished we’d ordered the rack of lamb ($28), with a Burgundy reduction and mashed potatoes, off that fall menu.
Fudge pie with Joshua’s own vanilla ice cream ($6, as are all pies), maple walnut pie, or Key lime pie make fitting endings.