How it all began...

“To compete on this national level, there has to be some sort defined purpose of why you would come here opposed to any other restaurant in the world. I think MÄS has that now," says Chef Josh Dorcak about being on The New York Times "Restaurant List" - 50 places in America it's excited about this year.

“There’s always something new, especially for MÄS, the evolution of the restaurant has gone through, the amount that it’s been able to change, there is no ceiling, there is no confinement.”