Page 118 - Southern Oregon Magazine Spring 2019

chow | local habit

The Experience of Less is More

LISA MANYON
LINDSEY BOLLING PHOTOGRAPHY

hen you’re ready for a dining expe-
rience that boasts a true taste of
Wplace, to expand your palate and
exceed your expectations, you’ll want to make
a reservation at MÄS.

You won’t find standard fare here. Each meal
is thoughtfully created with the freshest local
ingredients. Together Josh Dorcak and Luke
VanCampen have created an upscale restaurant
where less is more. Seating is limited. There
isn’t space for walk-in parties. Reservations
are required and currently available Thursday
through Sunday. The menu changes often and
is designed to be an experience of seasonal fare
to inspire the senses and represent a true taste
of place.

MÄS was inspired by trip to Tokyo. Josh and
Luke were enamored with the small scale high-
end restaurants. This model cracked the finan-
cial code that had previously prevented them
from following their dream. Josh shares, “After
Tokyo I never looked back or had any doubts of
what I wanted and how a restaurant could be
operated differently in Ashland. MÄS is about
the connection that Luke and I have with our
guests, food, and where everything is coming
from. “

The Chef’s Counter seats eight guests a night,
and boasts a ten-course tasting menu. The set-
ting is much like a sushi counter where courses
are placed in front of the guests. In essence,
you are seated in the kitchen, there is dia-
logue, action, and community all at once. Josh
shares, “People end up having conversations
about travel, food, and general experiences

116 www.southernoregonmagazine.com | spring 2019