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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.

    Location

    118 Ash St, Manchester, NH 03104-4345