Thumbs up for Joshua's, Wells, Maine.
After sitting at Billy's Chowder House over a couple drinks, we decided on Joshua's for our anniversary dinner. We'd actually called from the house the day before and got an playback message saying that they were closed for their autumn time off but would be reopeing on the 14th. Whew. Swung by and went in to inquire... only to be told that there were only two times left for a reservation! One at 5 ( way too early ) and the other at 8:30 ( getting too late ). We chose the latter.. hmm, pretty well booked up for being only open one day.
Joshua's is located in an early garrison colonial. It was built by a Samuel Curtis in the late 1700s, but this old lady isn't your Nana's Wayside Inn. They have kept the ambiance of chair rails, fireplaces (not working), King's pine floorboards, etc. It also had a very contemporary feel; interesting track lighting on the ceilings, bamboo shades, red is a predominant color. The decor has definite Asian overtones and it works well with the old. Am into historic preservation and the work they had done in the house was very impressive.
On to the food and service: We had a late lunch, so we chose an appetizer of crabcakes. Wow, were they ever good! They were brought out on 2 plates (thoughtful). Small rounds with what tasted like a pumpernickle crust and a side of lemon dill aioli.
I decided on the pork tenderloin for dinner, which was tender and moist. It was prepared with a barbeque sauce and had some heat to it. It was served with plum reduction chutney, a nice paring, it offset the spicy sauce. The other dinner was a Statler style chicken breast stuffed with with proscuitto, provolone, basil and lemon zest. The skin on the outside was cooked to prefection, nice and crispy. Each dinner came with buttery mashed potatoes and a fall medley of brocolli, cauliflower, carrots and brussle sprouts. They were done just right, still bright green but not raw.
We washed it all down with a bottle of Willamette Valley Cristom Pinot Noir. We had no room for dessert unfortunately. I did overhear that there was a pear sorbet on the list. It had been made with the pears grown by the owner's Dad. He and his wife are the couple that meet and greet diners. It is their son, Joshua (and the restaurant's nakesake) who is the head chef.
Our server was pleasant and knowlegeable. She knew her stuff and had no issues or problems answering our questions about wine choices or food.
Joshua's was very pleasant experience and wasn't over the top expensive.
We'll be going back the next time we're up in the area.
