MÄS offers an omakase dining experience that celebrates the cuisine of the bountiful bioregion of Cascadia. With a hyper focus on foraged and wildcrafted local delicacies, chefs Josh Dorcak and Luke VanCampen are creating a new cuisine for the Rogue region and beyond.
MÄS offers a seasonally-inspired tasting menu experience. Japanese omakase and a European-style tasting menu are essentially one in the same. Chef’s choice is the easiest way to describe this model.
This style of intimate dining gives a chef the opportunity to showcase what is the freshest, and most inspired, from local bounty. Omakase is the best way to experience cooking at a higher level. Multiple courses are presented with more focus and intention to flavor and detail.
Our menu is rooted in a “47 bites theory”. This isn’t an exact number of bites of food one will experience, but more an overall number of tastes. The menu at MÄS flows with contrasting textures and flavors, some big and others subtle and refreshing.
Our goal is to nourish the body, not stuff it with fillers. The mental stimulation is also a factor in our menu. When creating our experiences we ask ourselves questions such as: how is one being visually stimulated by the presentation and how does the memory and past dining experiences factor in?
At our chef’s counter we are able to share with you the stories and visions behind our creations, much different than a traditional table-service restaurant.