To Be Wild

Just above the California border, this South Oregon restaurant by Chef Josh Dorack celebrates Cascadian cuisine. After growing from a pop-up into a James Beard Award finalist three years running, his efforts to elevate the region’s natural beauty—foraged sea lettuces, Pacific Rogue Wagyu, Myrtle Creek lamb, and fresh radishes from his garden—have not gone unnoticed. With a menu that changes constantly, diners flock to Ashland for seats at the chef’s counter. According to Eater, MÄS is “without a doubt, one of the finest restaurants in the state,” making it well worth the trip.

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