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✔️Dinner ✔️Dine in
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Hours
| Saturday | 5–8:15 PM |
| Sunday | 5–8:15 PM |
| Monday | Closed |
| Tuesday | Closed |
| Wednesday | Closed |
| Thursday | 5–8:15 PM |
| Friday | 5–8:15 PM |
Address and Contact Information
Address: 141 Will Dodge Way, Ashland, OR 97520
Phone: (541) 625-3743
Website: http://masashland.com/
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MÄS | Cascadian Cuisine | Tasting Menu Restaurant | Ashland …
MÄS is a tiny tasting menu restaurant in Ashland, Oregon serving Cascadian cuisine by chef Josh Dorcak, a finalist for best chef in the James Beard Awards.
MÄS (@mas_ashland) · Ashland, OR – Instagram
5.7K+ followers · 469 posts · JBF 2025 Finalist JBF 2024 Finalist JBF 2023 Finalist NY Times Top 50 2022 #masashland.
MÄS | Ashland OR – Facebook
MÄS offers 6 and 10 course tasting menus that celebrate the cuisine of the bountiful bioregion of C
Reviews
Angel Quinones
josh and his right hand man made the best dinner i’ve ever had. i’ve been gluten free for over 4 years and decided to push the boundary just to have this food i have heard such great things about. it was worth it. i will be back!
… moreRyan Mackiewicz
This place was Dank! Food was excellent. Place is very small so plan in advance but that made it a very relaxing experience that you don’t get in large restaurants, quiet and inviting atmosphere. Loved the food, the wine selections and the direct interactions with the chefs.
… moreByron Broussard
Best dining experience in Southern Oregon. Period. This will set you back a bit when you include wine (Sake) pairings, but we’ll worth the indulgence. We will come again!
… moreMike Thelin
This is currently the most inventive restaurant in Oregon. Excellent people, experience, and cuisine. Worth a trip to Ashland.
… moreSusan Lemon
Chef Dorchek first popped up on my radar in 2014/15 if I remember correctly. His food was different then and it’s different now. It challenges your mind, your tastebuds and your senses. We dined at his first pop up event, watched his first Culinary Competition in Ashland and then dined at his newly opened restaurant Mas as well as Nama. Over the years his food has been a delight to sample and tonight it was no different. Josh was away but we were treated to the same lavish tasting menu with his Chefs as if he were there himself. As each course was plated in front of us we were given detailed information on each dishes unusual ingredients as well as the journey each had in its place on that plate. Each ingredient enhancing the flavors of the dish. This is not the place to visit if you cannot adapt yourself to the menu without compromising the taste profile. However having said that – the Chef will adapt to your requirements (preferably with prior knowledge) to give you the best dining experience that he can – but as I said the “original ingredients tell the story”.
Our evening was spent in the great company of likeminded hospitality folk – Chef Andy, Chef Jeffrey and Sommelier Joe Shaugnessey. Because we chose to sit at the counter we shared an intimate couple of hours with them talking about food, hospitality and of course Wine and Sake. These are the two pairing choices that are offered with your meal. Both very complimentary to the seafood, meat and dessert choices. Joe’s wine and sake knowledge make for great conversation. If you are “into” food like me then you will understand why this was one of the best “birthday” ideas that my husband has had.
… moreOur evening was spent in the great company of likeminded hospitality folk – Chef Andy, Chef Jeffrey and Sommelier Joe Shaugnessey. Because we chose to sit at the counter we shared an intimate couple of hours with them talking about food, hospitality and of course Wine and Sake. These are the two pairing choices that are offered with your meal. Both very complimentary to the seafood, meat and dessert choices. Joe’s wine and sake knowledge make for great conversation. If you are “into” food like me then you will understand why this was one of the best “birthday” ideas that my husband has had.
ryan turcotte
Great food. Devon was our chef that evening. He was knowledgeable and fun to talk to.
… moreJoseph Zabner
The name is a problem. It is one of the most beautiful restaurants I have ever been to, we were seated in a private room (library). The chef stop by several times to explain the dishes. Oops, I forgot to mention the delicious food. I can still taste the combination of lobster and fois grass.
… moreDave and Bea Ward
When a place is recommended so highly it makes me nervous. I needn’t have been, Mas blew my expectations out of the water!! It was like being at an extraordinary art gallery but getting to eat everything I admired. Joseph our sommelier took us on this brilliant, detailed and fascinating journey with a combo of sake and wine pairing. You could tell it was his passion and I’ve never experienced a pairing with food that was so exact. A few times during the meal I found myself counting how many courses we’d had slightly panicked realizing this experience had to come to an end. I can’t remember the last time I felt that way eating food. It was a 12 out of 10 night for us, thank you Joseph thank you chef and bravo Mas.
… moreDianne Turiano
Josh is an amazing chef, visionary and an embracer of all things local and fresh. So impressed with the dining experience tonight as well as the wine pairing selections. We’ve eaten at Thomas Keller’s French Laundry and this is a far better experience from the food offerings to intimacy!
… moreErin Whittington
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.
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