Edible Cape Cod

Josh's at Davisville: A Dream Continued

• Photo by Todd Marcus

• Chef Eric Davis charring up ribeyes.

• Igor Gomes delivers the opening round of refreshments

• The cozy, inviting bar is right off the kitchen.

• Brian Monteiro (l) and Davis plating on the line.

• Brendon Harris ready to welcome you at the bar.

• ”She’s my right hand,” says Martin of her daughter, Kayla, serving a luscious piece of salted caramel cheesecake.

• Business and life partners Eric and Kim continuing Josh’s dream

• Next up? Josh’s on the road

• Seasonal salads feature combinations like fried avocado and artichoke

• Vibrant peach salsa sits atop a perfectly seared salmon filet.

• Seafood Alfredo ready to go

• Duck wings and bruschetta are just the right way to start a meal.

• Lemon butter sauce shimmers atop the filet of sole Française.

• The 16-ounce ribeye is a feast unto itself.

• Josh’s can be easy to miss while zipping by on Route 28 in Davisville.