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Joshua's Restaurant Review: While chef Joshua Mather stays primarily in the kitchen in this rustic colonial home, Dad Mort brings produce from the family’s kitchen garden and Mom greets guests. Joshua’s contemporary cooking is simple and refined but not fussy, rich in New England comforts. The menu doesn't change much so there is always something familiar to revisit, like local mushroom confit with herbed truffle butter for a taste of an earthy harvest, or tiger shrimp with zingy jalapeño. Duck is a specialty in a classic pâté or grilled breast and leg brushed with honey orange glaze. Rack of lamb is aromatic with a mustard crust and mushrooms stuffed between pockets of herbs. For dessert, the maple walnut pie sports a scoop of homemade maple ice cream.