MÄS

"A most wonderful and unique experience enjoying the tasting menu presented by Chef Josh Dorcak. It was so fantastic. The flavors of the foods, all of which I'd never tasted before. Such a special treat and the Chef is so sweet; adorable -- everything was just perfect!! Highly recommend!!!"

"PLEASE VISIT AND SUPPORT THIS RESTAURANT. :) No doubt, the finest dining experience we've ever experienced. After researching where to propose to my girlfriend, MAS was my obvious pick due to the intimate atmosphere and acclaim. The culinary experience paired with wines was worth every penny. The Chef and staff were lovely, friendly, and fun. We will definitely be coming back for our anniversary for years to come. Thank you Chef and team."

"Hands down best chef driven food in southern, easily. The town is extremely dated when it comes to getting a fancy meal.. if you didn't know better you'd be better off going to Eugene or any of the major cities. However Mas brings even better food than most restaurants in existence have to offer. Hands down a must."

"The food was exquisite, the non-alcoholic drink pairings were fantastic, and watching everything being made at the chef's counter was so much fun. So many layers of flavors that meshed beautifully, and the presentation was superb. I can't wait to come back with the rest of my foodie relatives."

"Drop everything and get to Ashland ASAP to dine at MÄS. I am a food inspired traveler, and have spent the past 10 years of my life exploring every corner of the USA and the world for the best dining experiences. I have dined at many 1, 2, and 3 Michelin starred (and many unstarred) restaurants on 5 continents (Australia isn't covered by a Michelin guide), and without a doubt MÄS is one of my all time favorite meals. Washington and Oregon state also are not covered by a Michelin guide, so one begins to wonder, are Michelin stars even relevant? Because MÄS would definitely have some stars if it were possible. Every dish was a perfect bomb of umami (excluding dessert) that left nothing to be desired. Josh has put so much thought and creativity into amplifying and blending all of the multi faceted and intricate flavors and textures (I've never had crunchy seaweed in a soup before!) The Hokkaido scallop made me teary eyed, and it is almost impossible for me to be impressed. Something about the intimacy of a small group at a chef's counter definitely stirs my soul, and I am going to continue to seek out experiences like this. Oh, and, Josh has better taste in wine than anyone I've ever met. I'm already dreaming of the day I get to come back."