Dorcak takes a look back at the concept of MÄS, where and how it all began, and what he's hoping for in the future.

“To compete on this national level, there has to be some sort of 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.”

On the heels of MÄS being dubbed one of the best restaurants in America by The New York Times, Cascadian chef Josh Dorcak has added yet another impressive accolade to his accomplishments—2023 finalist for best chef in the prestigious James Beard Awards.

MÄS is a tiny tasting-menu restaurant featuring Cascadian cuisine. Vogue wrote that MÄS offers a “mouthwatering exhibition of thoughtful sculptural dishes.” Forbes proclaimed that “Dorcak is playing in the big leagues” and likened the experience to the legendary El Bulli.