From Ash:
A dining concept 141 years in the making.
Welcome to Ash. Three nights a week, Chef Nick Provencher welcomes guests to his table. At the Chef’s Table, up close with neighbors, diners experience many courses over a couple of hours.
With a set menu that changes every week, Ash aims to keep the food and menu fresh.
The Gist: $100 (no gratuity expected). BYOB (wine only… for now, decanting station available). Open Thursdays, Fridays and Saturdays only.
Bookings by USPS & speaking telegraph since 1885.
By information superhighway since 1995.
How Ash works. And what to expect.
We’re casual. Come as you are. With just a few seats, we recommend booking early. Book up to 3 months ahead; booking windows open on the first day of the month.
- It’s $100 for a multi course meal, served between 6:30 and 8:30pm. Tipping is not expected. When you reserve, advise us of any dietary restrictions. We’ll email or text more details and reminders. And next time you join us, we’ll already know.
- With just the one big table, everyone gets the best seats in the house.
- We’re unlicensed but encourage you to BYOW, with no corkage or service fees. Ash’s wine service station includes openers, decanters and glasses.
- 48 hours before your seating, you will receive suggested wine pairings for the evening. The message will also include that night’s code for the locked entrance.
Arrive any time between 5:30 and 6:30 to stock our wine service station and relax in the Ash Street Inn Parlor. Chef Nick will invite you to dine around 6:30.
- You’re charged $100 upon reserving. Can’t make it? Cancel up to 7 days ahead and receive a full refund. After that Ash cannot refund cancellations or no-shows. The food’s already purchased and staff reserved. So, if you suddenly can’t make it, send a friend.
- Ash can’t hold first courses for anyone who arrives over 10 minutes late. Seating will depend on what’s still available upon your arrival, respecting those already seated.
- Please alert us to ANY food allergies when you reserve. Chef Nick will work to accommodate allergies, or reach out directly if a certain week’s theme/menu may not be the best fit for a particular dietary restriction.
- Some uncooked and raw dishes may not agree with all guests. Please know your own limits because you eat at your own risk. Some people call this the lawyers’ *tryer beware clause: *CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.
- Named after that notoriously resilient New England tree, Ash sources almost exclusively local game, meats, dairy and produce, season to season.
Where every detail is fussed over.
Every ingredient must justify its place on your plate and palate. And every sensation’s been over a century in preparation.
Each week is like a grand re-opening.
Why? Because no two weeks at Ash ever share the same menu. So, what should you expect to eat?
A geographical mélange.
Ash employs French cooking foundations to produce contemporary global flavors, composed from local ingredients.
Named after that notoriously resilient New England tree.
Ash sources almost exclusively local game, meats, dairy and produce, season to season.
Private Events welcome.
Book our Chef’s Table early for over 12 family, friends, colleagues or team members, and presto! It’s your Private Event.
Cancellation within 48 hours still pay.
So, if you suddenly can’t make it, send a friend.
Dear Ash Street Inn! Notes from generations of comment cards which inspired Ash
Kevin Doherty
Champion Potomac Logroller and millwright, 1892
"Noticing your well-stocked butler’s pantry, I’d hoped for a satisfying evening repast. Fortunately in summer, I travel with much hardtack and jerky."
Belle Church
Socialite, 1910
“My slumber in your opulent matrimonial boudoir was twice interrupted by my husband’s grumbling stomach next door.”
Casey LaPlante
Prohibition Flapper, 1928
“Consider serving meals to lay a foundation for your imported ‘tea’.”
Ms. Candace Banks
Boston Councillor, 1979
“A great offsite stay but a quiet working meal with my intern at this beautiful out-of-the-way inn would’ve been the proverbial cherry on top.”
Location
118 Ash St, Manchester, NH 03104-4345