Begin in an alley at MÄS.
Chef Josh Dorcak’s tiny Ashland restaurant serves Cascadian cuisine: an evolving tasting menu shaped by the ingredients, seasons, and landscapes of the Pacific Northwest, with techniques and influences extending well beyond it.
The room is small. The courses arrive slowly. Local produce, seafood, foraged ingredients, fermentation, smoke, and precise details turn dinner into something closer to an unfolding conversation with the region.
Afterward, head upstairs to Kandō.
Also created by Dorcak, the intimate lounge carries the evening into a different register. Cocktails take the lead, joined by wine and a menu of refined small plates in a space built for reveling.
MÄS asks for your full attention. Kandō lets it loosen again.
Dinner, then one more drink—or enough time to decide against going home just yet.
