Joshua's, a Restaurant and Bar in Southern Maine

Chef Joshua Mather

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Before my first job at 14 at The Hitch (a deli/restaurant) in Wells, I drew a picture of the restaurant I would someday like to own. This restaurant is a long-time dream come true.

I grew up on a farm 6 miles from here. During my early childhood the family's primary source of income was organic vegetables from a one acre market garden, and desserts from a home baking business. I have vivid memories of accompanying my father on weekly trips delivering crates of lettuce, tomatoes, carrots, fresh herbs, maple walnut tarts and fudge pies.

Growing up I thought everyone ate farm fresh, and that everyone had dinner with the family around an assortment of food, everything made "from scratch". My earliest training in making bread, creating salads from seed to table, butchering pork, boning chicken - was at my mother's and father's side. Knowing where food comes from, and how it ends up on our tables was central to my upbringing.

Wild Maine blueberry pies
Perhaps it was my experience working backstage at the Ogunquit Playhouse that taught me to be prepared when the curtain goes up. I am always thinking about the customer's experience from the moment you arrive.

For me the flow of eating and service are metaphors for the great circle of life. My goal is for Joshua's to be a restaurant people think about and come back to because it does much to satisfy their souls and appetites.
I see the idea of "an American restaurant" becoming coorporate"ized" everyday, and strive to keep my restaurant focused on the people who are within it's walls, and the real food that comes into my kitchen. 
A typical day in the kitchen.
My day begins by getting the bread started as it will have to rise a couple of times, and be formed into loaves before it is ready for the ovens. Stocks and soup bases start simmering on the back of the stove. Other early in the day tasks include creating desserts, and checking in orders. To get the freshest ingredients I have to deal with a variety of purveyors, one for specialty seafood, others for the best meat, several sources for fruit and vegetables (including my father's market garden where his emphasis is on my needs). The afternoon is devoted to preparing the vegetables, proteins, and starches so they will all come together freshly prepared and cooked to order.

Preparing for 100 dinners each night and then cooking food to perfection can't be done alone.

Eben Sawyer has been with us since we opened

Excellent chef Chas Beymer has become a partner.
Josh's family

Jeffery Gagnon makes pastry, and preps