If you’ve ever driven down Route 1 in Southern Maine, you’ve probably seen it. A white house, looking every bit like the 1774 Revolutionary War-era home it is, sitting at 1637 Post Road. Most tourists blow right past it on their way to grab a lobster roll at Mike’s Clam Shack or wait in the massive line at the Maine Diner. But honestly, skipping Joshua’s is one of the biggest mistakes you can make when navigating the Joshua’s Wells Maine restaurants scene.
People get confused. There was a "Joshua’s Restaurant and Tavern" in Brunswick that closed in late 2024, and the internet is still swirling with "Is it open?" or "Did they move?" rumors. Let’s clear that up right now: the Joshua’s in Wells is a completely different beast. It’s still here. It’s still family-run. And it’s still serving some of the best farm-to-table food in New England.
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The Secret of the 1774 Kitchen
Walking into Joshua’s isn't like walking into a typical "surf and turf" spot. There are no plastic bibs or neon signs. Instead, you've got wide-plank floors and a "keeping room" where people actually cooked over open fires two centuries ago. It’s cozy. Sorta like having dinner at your coolest, most historically-obsessed friend’s house.
Chef Joshua Mather runs the kitchen, and this is where the "family-owned" thing gets real. His mother, Barbara, is often the one greeting you at the door or managing the dining room. His father, Mort Mather, isn't just a silent partner—he’s the guy growing the organic vegetables you’re eating.
The Mathers were pioneers of the "Slow Food" movement in Maine long before it was a trendy hashtag. They don't just buy local because it looks good on the menu; they do it because Mort’s been an organic farming advocate for decades.
Why the Duck is a Big Deal
You might think you’re in Wells for the haddock. And yeah, Josh’s haddock with the caramelized onion crust is incredible. It’s flaky, sweet, and sits on a bed of mushroom risotto that’ll make you want to lick the plate. But the real star is the duck.
Seriously.
Chef Josh’s roasted duckling is often cited by locals as the best in the state. It’s served with a black currant sauce that hits that perfect note between tart and savory. It’s the kind of dish that makes you realize Maine's culinary identity is way deeper than just boiling a crustacean in a pot.
High-End Food, No Pretense
Maine has plenty of places where you have to dress up and drop three hundred bucks to feel like you’ve "dined." Joshua’s isn't that. It’s fine dining, sure, but in a way that feels accessible. You’ve got people in button-downs next to people in clean flannels.
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They make their own organic bread. The "Anadama" bread—a traditional New England loaf made with molasses and cornmeal—comes out warm with apricot and walnut bits. It's dangerous. You could easily fill up on the bread basket before the appetizers even hit the table.
Speaking of appetizers, the wood-grilled mushrooms are a must. They’re tossed in truffle butter and showered with Parmesan. It sounds simple, but when the mushrooms come from just down the road and the truffle butter is actually high-quality, the umami hit is intense.
Navigating the Wine and Cocktails
A lot of people think small-town Maine restaurants have a basic bar. Joshua’s proves that wrong. Christina, the bar manager, treats cocktails like a science experiment. Everything is squeezed fresh. If you order a Pomegranate Cosmo, you aren't getting some bottled syrupy mess. You’re getting something vibrant and crisp.
The wine list is surprisingly deep too. You’ll find flashy European bottles like Gaja if you’re looking to celebrate, but also refined French Chinons that pair perfectly with the earthiness of the farm-fresh veggies.
Survival Tips for the Wells Dining Scene
Wells is a town of extremes. In the summer, the population explodes. If you try to walk into Joshua’s on a Saturday night in July without a reservation, you’re probably going to end up eating a granola bar in your car.
- Book Ahead: Use their website (joshuas.biz) or call. Don't wing it.
- The "Birthing Room": If you want a bit of history, ask if you can sit in the reception area, which was the original "birthing room" of the house.
- Winter is Key: Joshua’s stays open year-round. While some of the big seafood shacks board up their windows in October, Joshua’s keeps the fires going. Visiting in the "off-season" is actually the best way to experience the coziness without the crowds.
What Most People Miss
The vegetarian options here aren't an afterthought. In most Maine steak or seafood houses, the vegetarian plate is a sad pile of steamed broccoli. Because of the Mather family's farming roots, the vegetarian feature at Joshua’s is usually one of the most creative things on the menu. They use organic greens from Laughing Stock Farm in Freeport and potatoes from Wood Prairie Farm.
It’s also worth mentioning the ice cream. It’s homemade. The pistachio ice cream has a cult following for a reason—it actually tastes like nuts, not green food coloring.
Beyond the Plate: The Vibe
There’s a specific feeling when you’re in a place that’s been a home for 250 years. The walls have a thickness to them. The lighting is low and warm. It’s a stark contrast to the bright, loud, "turn-and-burn" atmosphere of the waterfront tourist traps.
If you’re looking for a place to have a real conversation, this is it. It’s the kind of restaurant where the servers actually know the menu because they’ve tasted everything, not because they memorized a script. They can tell you exactly which farm the tomatoes came from that morning.
Actionable Steps for Your Visit
If you're planning to dive into the Joshua’s Wells Maine restaurants experience, here is how you do it right:
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- Check the Seasonal Menu: They change things based on what Mort is pulling out of the ground. Check their website before you go to see what's currently "in."
- Arrive Early for a Drink: The bar area is tiny but incredibly atmospheric. Grabbing a scratch-made cocktail before your table is ready is part of the ritual.
- Don't Skip Dessert: Even if you’re stuffed from the lamb chops or the orange duck, get the Crème Brûlée or the Key Lime Pie. They are classics for a reason.
- Plan Around Traffic: Route 1 in Wells is a parking lot on summer afternoons. Give yourself an extra 20 minutes to get there if you're coming from Ogunquit or Kennebunk.
Joshua’s isn't just another place to eat; it’s a preservation of a specific Maine lifestyle. It’s about the soil, the history, and a family that decided to stay put and do things the hard way. Next time you're in Wells, pull over at the white house. You won't regret it.