Owned by native chef Joshua Mathers, his namesake eatery serves organic American cuisine in a Colonial house dating back to 1774. The interior blends period detail, such as original fireplaces and pine floors, with contemporary elements like 21st-century bamboo shades and colorful local artwork. Incorporating ingredients from his father Mort's nearby farm, chef Mathers creates a seasonal menu of updated New England classics. Longtime favorites include the crab cakes with lemon-dill aioli, and the Atlantic haddock with caramelized onion crust, chive oil, and wild mushroom risotto. Everything from the bread to the maple ice cream is made from scratch daily.