Stages at One Washington

Everything was extraordinary! From the moment my husband and I arrived we were super happy with the warm and intimate atmosphere. The ambiance was incredible. We were sharing a special occasion. It was worth every penny. The chefs are one of a kind. If you are looking for a special experience. This place will knock your socks off. Very romantic and highly recommend the wine pairing with the food.

We chose Stages in Dover for our anniversary dinner, and it was nothing short of extraordinary. From the moment we arrived, the cozy and intimate set the perfect tone for a special evening. The highlight of the night was the tuna dish which was without question the best thing I've ever eaten. Perfectly balanced, fresh, and it's the kind of dish that lingers in your memory. Each course was beautifully complemented by a thoughtful wine pairing enhancing the experience without ever overwhelming the food. Loved it & can't recommend it enough.

Stages is nothing short of phenomenal. Going into this dinner, I had high expectations due to the great reviews and my experience working 6+ years in luxury hospitality. Stages was the best tasting style meal I have had in years. The entire experience was excellent, from cocktails and starters in the Living Room, to the service and wine pairings, and every single dish in the tasting. The flavors and methods used in the dishes require preparation methods that are not only time consuming and difficult, but are equally creative and intriguing. The results are dishes that are as beautiful in appearance as they are wonderful to eat. I cannot recommend this restaurant enough. When you visit, do yourself the favor of paying attention to every detail of the space, as the interior has been meticulously laid out and appointed to match the intrigue and luxurious quality of the food and drinks served within.

The Chef and his team have created something wonderful. The ambience as soon as you walk in is comforting and swanky at the same time. The food is meant to be small dishes and they are full of flavor. We did the wine pairing with the food and the sommelier knocked it out of the park. Let me get back to this food, and then tell you everything was cooked perfection it was. I can tell the Chef and his team had fun created the layers of flavors to their dishes. Now their menu changes with the season so not everyone is going to get the same stuff. I would happily come back here to try Chef's creation. Bravo Zulu, I haven't had this much happiness when eating in a very long time.

Late Post: I always enjoy a unique and fun dinning experience and found this restaurant when I visited NH in early March. I tried a few unique dining experiences in the past and this was one of the memorable dinning experiences I had. Each meal is very creative and deliciously crafted. The dinning room (kitchen) with 6 guest seating. It’s truly fun watching the chef cooking. It feels more like you having a private chef in your house. First, when you come into the restaurant (but it doesn’t feel like a restaurant in a good way) you sit in “the living room”with other guests and enjoy a drink and appetizers, then, when the dinner is ready you finally walk into the chef’s kitchen. At the end of the course meal they provided each guest a giveaway bag. There were the tonight’s menu, honey and chocolate truffles in the bag. The chocolate truffles were amazing as well. I only wish chef had a little more time for interaction with us after dinner. He was already preparing meals for next guests while we were still sitting at the table. Overall, I highly recommend if you look for a unique and amazing dinning experience in NH.

We had a really unique dining experience at Stages! You enter the restaurant into a homey living room style room and you start your drinks and meal in there. They even have cards and blankets. The drinks were excellent and I really appreciated that they offered each drink as regular, low ABV, or no ABV. The first "stage" was a plate of small apps that were outstanding. This stage was probably our favorite part of the entire dinner! For the next stage we were transported into a six seat counter in front of the kitchen where they cook right in front of you. It was really cool to see what they were doing in the kitchen. They even had whiteboards up with their thoughts for future dishes, and that was really cool to see. Each dish was very unique and mainly featured vegetables. There was one tuna course and one course featuring a very small piece of meat (which was actually really tough). There were also two "cookie" courses. Some of the courses were amazing including the sorbet which came with some amazing unique sauces and toppings, and the squash course. Overall, we really had a good time at stages. We really loved the first stage and some of the dishes, but felt overall it was a little overpriced (175 per person prior to drinks tip or tax) for the type of ingredients (vegetables, cookies etc.) and success of the dishes. They do accommodate some allergies (for example no raw fish) but do not for dairy, which makes sense because most of the dishes had creamy based sauces.

If this has been on your list for a while like mine, stop hesitating and go. The dishes were perfectly balanced and artfully prepared. Local and foraged ingredients shined through creative presentation and flavor pairings. The passion the chef and his team have is so evident, and it was a joy to get to see the entire preparation with the open kitchen. One of the best meals we've ever had. We really enjoyed the dialogue with the chef around foraging local ingredients and how he used them in his food. We will be back!

The 9 course tasting menu was a delightful experience. Excellent quality for the money. Food was inventive and delicious. I've had Michelin star experiences that weren't as excellent as this. Cocktails and wine selection were also excellent. The chef and sommieler were wonderful to interact with. We would absolutely do this again if in the area.

We had a really unique dining experience at Stages! You enter the restaurant into a homey living room style room and you start your drinks and meal in there. They even have cards and blankets. The drinks were excellent and I really appreciated that they offered each drink as regular, low ABV, or no ABV. The first "stage" was a plate of small apps that were outstanding. This stage was probably our favorite part of the entire dinner! For the next stage we were transported into a six seat counter in front of the kitchen where they cook right in front of you. It was really cool to see what they were doing in the kitchen. They even had whiteboards up with their thoughts for future dishes, and that was really cool to see. Each dish was very unique and mainly featured vegetables. There was one tuna course and one course featuring a very small piece of meat (which was actually really tough). There were also two "cookie" courses. Some of the courses were amazing including the sorbet which came with some amazing unique sauces and toppings, and the squash course. Overall, we really had a good time at stages. We really loved the first stage and some of the dishes, but felt overall it was a little overpriced (175 per person prior to drinks tip or tax) for the type of ingredients (vegetables, cookies etc.) and success of the dishes. They do accommodate some allergies (for example no raw fish) but do not for dairy, which makes sense because most of the dishes had creamy based sauces.

Went for our anniversary and it was Just amazing. I cannot do the descriptions of the food justice so I won't even try - I was able to find some on the site. Bernadette was gracious and kind - we were seated in the cozy living room area, given drinks and then a starter plate with 4 almost perfect bites (did not enjoy the texture of 1 but the flavors were great regardless). We were then moved to the kitchen where we indulged in 9 beautifully curated courses. Evan and his teammate worked seamlessly together, quiet, calm, in harmony. The service was impeccable and being able to converse with them when they spoke about the courses was great. We have eaten many places but the creativity, and quality of product here was just top notch. The wintergreen dish literally made me shed a tear as it reminded me of home instantaneously. We will be back - just a great experience - a must try if you're a foodie and willing to take some risks with food!!

Finally got a chance to try Stages at One Washington in Dover, NH, and my goodness, what an experience. These photos are just a small selection of our overall tasting menu in the evening, starting with a super fun snack tray in "the living room." I chose to have the wine pairing and my husband had the cocktail pairing. You can't go wrong with either! Chef Evan Hennessey and team really know how to deliver an unforgettable dining experience. The thoughtfulness behind every element of each dish is truly impressive, and the ambience feels like home. If you're a "foodie" and haven't checked out Stages, it is a million percent worth it.

Seafood forward and seasonal food, relaxed and comfortable space, and impeccable, knowledgeable service. Stages is an absolute gem. We're educators so dining in the kitchen with the prefix menu isn't accessible to us, but small plates and cocktails in The Living Room at Stages was a moderate splurge we look forward to repeating soon!

Such an amazing experience! Didn't think we would find this level of fine dining in this area, but it definitely took some searching because I think this may be the only one at this level. The whole experience happens in "stages" hence the name. You start out in the living room/lounge and can play table games while you have drinks and wait for the first course. Then they take you into the kitchen to watch the magic and see everything come together. The staff and chef were all super friendly and amazing. Definitely not a stuffy atmosphere which you'd expect with an experience like this. Everyone is very kind and you can interact with the chef during the experience which is really amazing. Definitely on the pricey side so this is somewhere to come for special occasions, but definitely worth it.

We ate here last night and we can't praise Evan and his staff highly enough. We have come here every year for our anniversary for the past three years--first we make the trek from our home in RI to our favorite getaway spot in Ogunquit, ME, then on the night of our dinner reservation we drive about 40 minutes from Ogunquit to Stages in Dover, NH. I mention all this to give readers a sense of just how worthwhile the dining experience is. Each course is expertly prepared and thoughtfully presented. Each mouthful from course to course varies in texture, flavor, focus, and ingredients. Everything is of the highest quality. Bernadette is the consummate guide to the wine pairings and is delightfully convivial, warm, and welcoming. Evan is chef and host par excellence: with every dish, I scratch my head wondering how he manages to come up with such unique and flavorful concoctions. I've never had food quite like this anywhere else. Being able to watch the service at the dining counter overlooking the kitchen is thrilling and makes the experience even more remarkable. The entire staff is attentive, adept, and charming. The atmosphere is both cozy and sophisticated. You will not go wrong spending an evening at Stages. We can't wait for next year!

Finally made it to Stages, and glad I did. This is a special dining experience which I find enjoyable, but realize it might not be for everybody. Think Omikase, where what you eat is left up to the chef. Reading older reviews, it seems that a list of ingredients used to be presented, but that was not the case for us, we were only asked about allergies. We started by enjoying a cocktail in the front living room, and then invited to sit at the chef's counter and begin an epicurean journey. No menu is presented, and the chefs begin cooking and present you with one beautiful and delicious plate after another. Chef Evan and his helper are clearly very talented and make the preparation and plating look easy, but the flavors, textures and combinations are complex, and it doesn't all come together by chance. We've experienced this type of dining a few other times at other venues, and feel that it truly is a rare experience and I think worth the time and expense. If you have an opportunity to book, I strongly recommend you give this a try.

I had a pretty awful experience at Stages. I had booked the entire 6 person space in the kitchen for my husband's birthday, expecting an amazing experience with great food. The experience did take 3 hours, not 2 as I have seen advertised, if you are planning for sitters or anything. The food wasn't my style/taste, nor was it my guests (but that isn't the main reason for the 1 star review, which I will get to). The food was all very similar in flavor profiles... it was very earthy all around. Think heavy on the mushroom and fish profiles. We also had hardly any interaction from the chef that night. She politely answered questions, but there was no explanation of what ingredients she was cooking or how she was cooking it. I do have to say the wine and cocktail pairings we all did were great and the last course was finally something sweet and different. The main reason for my horrible experience was that I had paid for an in kitchen experience to watch Chef Evan Hennessey prepare our dishes and he wasn't there. Instead his Sous Chef Yundi was the chef that night. If we had just been guests at a restaurant and the chef had changed that would be one thing, but I was paying for an in kitchen experience to see the chef that I had expected to see. I had some email correspondence with Chef Hennessey prior to writing this review, because I understand that things can come up and wanted to give him an opportunity to explain why he wasn't there. However, his reasoning was as follows, "... at the end of the day, this is a business and I am responsible for running it. This means that I take other opportunities to expand the business and our client circle whenever I can, which is where I was Saturday night. And given the current economy and prices of everything, I take as many as I can handle to help the business survive. That is my job, amongst many many many other things. I am not only the Chef, but the owner. I have many roles. To answer your final question; I am always the Chef, Yundi is my Sous Chef, and no we don't feel an obligation to alert our guests as to my whereabouts. When guests walk in and find out I'm not there then cross their arms and pout versus allowing the evening to unfold naturally and in a symbiotic manor, then there's very little we can do as restaurant professionals to change your mind. Restaurants are a two-way street. " I found his response rude and didn't appreciate the suggestion that I "pouted" about him not being there. In fact it was quite the opposite, I found myself hopelessly trying to enjoy the experience and food quite simply because I had paid over $2,000 to be there.

We ate in the living room area, thinking the food would be the same as what was served in the back. It was basically bar food. We were very disappointed, was dry, not good, tasteless. I would definitely NOT spend $175 a person to try the food in the back. The service was fine. The food...not so much.

I will try most anything and I am not a picky eater. That being said I did not like or eat at least half of the dishes. They had too many elements or were just odd. There was no real food either, no beautiful piece of fish or steak just unpleasant broths or foams that all tasted like miso and smoke. For the good reviews and very high price I was disappointed. The bright spot was the wine person who was knowledgeable and friendly. The kitchen is oddly silent while you eat.

One of the best meals and experiences we've ever had. Some of the greatest flavors and original combinations - Chef and his team are above and beyond friendly and talented - happy to share the story on each dish and are just wonderful people. Highly recommend!

Do you like parts of food, arranged in strange ways, paired with wines you can't pronounce? What if it was in an office building, virtually impossible to find on your own accord? Welcome to the one and only STAGES. Without a doubt, this is one of the strangest eating experiences of my fairly young life. You are first presented with a list instead of a menu. This list will dictate what happens to you the next 90 minutes of your life (at Stages, there is little in the way of free will, everything simply HAPPENS to you). The list, comprised of random ingredients, will soon congeal into something resembling prepared food, but first you must eliminate which ingredients offend you. Things like fish (which used to swim) and mushrooms (horrible virus of the forest) were easy layoffs. Philosophically, everyone at Stages would much prefer you nix as few ingredients as possible, for their desire to walk with you into the fire of uncertainty is mighty. And in the dishes came, in rounds...or maybe they came in...*~STAGES~*. Individual plates curated to our individual lists, paired with specific wines, made their way over in an organizational (if not culinary) triumph. They kept coming; I barely recognized any of it, and certainly hadn't eaten anything like these 8 to 12 courses before, all of which are minuscule in portion size. This is the kind of dining that network comedies make fun of, and while the dishes were extremely hit or miss for me, the entire escapade alone was worth the effort. I let Stages happen to me, and I'm glad I did. Ambiance wise, Stages is almost upsettingly small. Not upsetting because there's no room per table, everyone sits comfortably, but there are about four tables and a small bar. It's upsetting because, business wise, you can't figure out how the volume of customers can sustain the cost of staying open. This logical fallacy will haunt me until my final breath. Stages is literally so small, and literally so inside an office building, that you must exit Stage left (apologies) to use a random bathroom tucked away in what appears to be the breakroom of an office or something? Who's to say, but overall it's certainly an interesting stage for Stages. If, for a brief moment, you want to drift into the world of the 1%, the high society aristocrats with private chefs, look no further than Stages. It will transplant you into another life, another time, another stage.

Absolutely amazing experience. We did the set menu tasting in the kitchen and it did not disappoint! The food ingredients themselves were setting the bar high and then the party on your tastebuds really happened with the mixing of flavors and textures in new ways that we had never tried before. We tried to rank the dishes in favorite order and couldn't because each was so unique and so good! My only critique is that the chef tells you want you are eating, but I would have liked to see it written down so that I could reference and try to guess what I was actually tasting. Each dish is so complex there is a lot to remember! Love the vibe and the intimacy of the kitchen and the chefs were very friendly! 10000% recommend

Amazing. I cannot say enough great things about our experience. From cocktails and apps in the library to the chef seating in the kitchen. Evan was informative, creative and charming. Of the 6 of us- we had 2 celiac people- who could eat with confidence. The wine pairing is totally worth it.

Our dinner can best be described as an 'experience'. We loved all of our courses, the service, and the atmosphere. We took advantage of a $40 special that included four courses. Each was prepared by Chef Evan who was only 2 feet away from us in the kitchen. He clearly articulated what each dish consisted of and what inspired him to create such unusual combinations of ingredients. I was was particularly impressed with Evan's restraint with salt and seasoning. We could actually taste the core ingredients in each course rather than be confused with powerful blends of spices. Since the evening's menu limited us in what we could select, we ended up trying dishes (such as beef cheek) that we wouldn't normally order. Although not all were my first choice I learned that I have appreciation for flavors (such as beets) that I previously stuck my nose up to. I am anxious to return and try the next cuisine they explore in their kitchen. I am hoping for something Asian and spicy. I read the first review by 'TL' and was initially hesitant to try out Stages. But after reading through his other reviews it is obvious he is an angry man with doodoo on his soul. His review is malicious and unsubstantiated. I urge you to ignore him and try out Stages. These chefs are not amateurs. Pros: Extremely oriented toward service and customer satisfaction. Chef creations are unique, made from top quality ingredients, paired nicely with wine. All of the kitchen staff is more than willing to answer questions and make adjustments. Cons: Food portions might not satisfy a growing boy, one must navigate a labyrinth to find the bathroom, and it's in Dover which makes 6:00 reservation tough to make when driving from the south. Final judgment: AWESOME! Do try this place.

Last evening I had the best dining experience of my life! Actually it was an indescribable experience; what I write here does not do it justice. http://www.stages-dining.com/read-me/ in Dover, NH. I'm cutting to the chase here because dinner at Stages is unexplainable and extraordinary! We ordered the eight course dinner with wine pairings, but in the end Evan added two more courses, delightful surprises, one of which was a whimsical sour apple cotton candy! I was even given a small container to take home for my Grandchildren. These pictures missed many of the wonderful courses, because I was so involved in the experience of enjoying the treasures set before me. Consider browsing the pictures for the ingredients used in his recipes and the names of the courses we were eating. I'm not a wine person but the for wine pairing were excellent! (Additional $55 to the $100 eight course dinner) The experience of being seated in the kitchen and tasting things I would never ever otherwise tasted was phenomenal.

Definitely a place you should experience at least once in your life, though we plan to be back as much as we can! Every single dish we were served was incredible. Flavor combinations I never expected that worked so well together. We also got the wine pairing and it was perfect. This was an anniversary date for me and my husband and an experience we won't forget!

My only regret is not discovering this fantastic restaurant sooner. We went on a Friday night for our anniversary. Chefs Evan and Justin were both extremely hospitable and attentive to dietary restrictions. We were welcomed like old friends as soon as we stepped in, shaking hands with Evan, as he politely showed us in. The concept of Stages is like watching the chefs on stage as we sit at a bar height counter directly in the kitchen. There was one other couple at the chef's "table." The kitchen itself was so interesting to take in, aside from every professional grade kitchen appliance imaginable, a collection of herbs, spices, woods for smoking, every pot, pan, and dish, there was an eclectic collection of books on edible flowers and wild mushrooms. The dining room was empty, surprisingly. I'm sure that would change if word spread. Next door, there is an herb garden under UV lights, large jars of pickled and fermenting vegetables, and a large collection of food related books covering cuisine and techniques from every corner of the world. The chefs were a delight to watch as well, offering first class service, somehow finding the time to make your cocktails, bring fresh silverware with each course, keep your water glass full, fold your napkin while you're in the bathroom, all while busily cooking 8 and 12 course dinners! Their attention to detail and execution of every dish was impeccable. Presentations were positively stunning, each dish reminiscent of a beautiful natural Earthy landscape. The menu was well planned, and you receive a printed menu at the end of the evening of your meal. Now, the food. I was starving when we arrived by 7 pm, and I left feeling very full on 8 courses. The quantity of food you receive is the same with 8 or 12 courses, with, of course, a wider array of sampling with 12 courses. The chefs paced both couples about the same for the evening, even though we ordered 8 courses, and they ordered 12, so it won't make a difference in terms of timing. Plan to spend 3 hours here. It's dinner and entertainment! The courses were preceded by a savory bite, and were followed by "sweet, silly" bites, black walnut chocolate bon bons and cherry cotton candy. The first course was sauteed sorrel with a green sorrel sorbet. The contrast of the acidic vinegar on the saute balanced nicely with the sweetness of the sorbet, which was surprisingly smooth. The second course was ricotta gnudi, which was like a gnocchi, with ramps, and a ramps-based savory broth. Beautiful. Then came a cured and smoked trout artfully decorated with broccoli. One of my favorites was the slow scrambled duck egg, served in a rich, caramelized duck broth, which just made my eyes roll back because it was umami at its finest. There was a country pate made of pork, amongst other meats, spiced with cumin, served with beets. I loved the flavors of this dish, hearty and satisfying. Then there was the chocolate turkey, in which half the breast was ground with herbs and spices and stuffed back with the other half of the breast, cooked sous vide, then finished in a pan with brown butter and black walnuts. It was served with a charred turnip that didn't look like it would be appetizing to eat a black turnip but it melted in your mouth and the taste wasn't overwhelmed with the char. This dish made me reminisce of Thanksgiving if I were to join a family on a farm for the holiday. There was a cheese course, which was a lime basil gelatin with goat cheese, Earthy and acidic. My absolute favorite was the strawberry porridge, which was barley mix cooked with fresh sweet berries in syrup, served with sweet, crumbly, granola-like topping (placed on with tweezer precision of course) and in a wild herb tea that complemented the sweetness of the strawberries. I could eat this, the duck egg, and that country pate for breakfast every day. I'm still dreaming about each of these dishes. Their originality, creativity, execution, and presentation are second to none. We've dined in many high end establishments awarded with Michelin stars, and I do believe this restaurant is deserving. The environment isn't stuffy. It's laid back and welcoming like being in a friend's mill apartment. I love that Evan was so grateful to have been able to stay open for five years. I hope it's many, many more.

Items Selected: Grain Crisp, Egg Yolk, Epazote Oxtail, King Trumpet Mushrooms, Egg Yolk, Purslane Peas, Smoked Crème Fraiche, Gold Beets, Basil, Cucumber Fettuccini, Lomo, Radish, Rhode Island Squd, Sorrel, Smoked Butter, Aged Gouda Tete de Cochon, Spigarello, Fermented Black Radish, Cabbage, Watercress, Potatoes Halibut, Sunchokes, Creamed Green Beans, Seaweed Veal Stock, Astor Flower, Crème Fraiche Dark Cornish Hen, Fricassee 'aux Printemps', Turnips, Potatoes, Brussels Flowers Basil Variations, Crème Fraiche, Duck Egg, Maple Meringue Beets, Mint, Watercress, Pine Needles, Black Tea Foie Gras Madeline, Beet Macaron with Parsnip Cream, Popcorn Truffle with Maple Cream, Mocha Truffle with Loganberry Suggested by in-the-know diners as a "must visit" destination in the small town of Dover New Hampshire, Stages at One Washington features the culinary skills of Evan Hennessey, a man with as impressive a pedigree as any US-Trained Chef in the nation's biggest cities, and perhaps the only one practicing what the Chef himself describes as "progressive New England Cuisine." Tucked away in an unlikely space within a large industrial building, the kitchen and dining room organized around a menu of locally sourced products offered as a four course prix-fixe, eight plate surprise or twelve round tasting focusing on individual elements, those fortunate enough to land a seat at the counter are treated to a feast for the senses with Hennessey and his lone assistant making and plaiting course after course from a variety of induction griddles, convection ovens and sous-vide contraptions, each course as beautiful as it is delicious and all delivered with descriptions as in depth as the diner may desire. Dining with those less agreeable to "surprise" than myself, but at the same time agreeable to ordering distinct tastings allowing our trio to taste every item on the prix-fixe plus an amuse and quartet of mignardises, it was with the dining room empty but the kitchen counter full that Chef Hennessey and his Sous started the evening promptly after a 6:00pm seating, a small crisp giving just a sense of flavors to follow while course one offered supple oxtail amidst mushrooms and purslane for the meat eaters, the charred Pea Pods and Beets showing the hand of someone equally capable of eschewing meat entirely. Doing everything possible in house, a small indoor garden of herbs and no lack of aged or fermented items included, course two saw the duo behind the counter present fresh fettuccine juxtaposing sliced squid beneath a veil of cured pork versus a plate of supple headcheese balanced by radish and pungent greens, the decision as to which was better a toss-up though those opposed to the texture or sapor of tete de cochon would be well advised to note that Stages is not the sort of place to shy away from funky flavors in some half-hearted attempt to please. Progressing at a good pace, no more than fifteen minutes between courses despite each item being composed a la minute, entrees continued to show the kitchen's predilection for bitters brought into focus alongside sours and earthy flavors, the local Halibut a generous portion with crispy Sunchokes standing in for skin while the juicy Guinea Hen was further enriched by a stuffing of forcemeat alongside tender root vegetables atop pan juice and herbal cream. Not exactly sure how dessert would unfold considering the ingredients, the sous-vide Duck Egg apparently a new addition to the menu with basil syrup, foam, flowers and meringue all contributing individually to the creamy yolk and smooth semifreddo of Crème Fraiche, it was actually the textures of Beet that proved to be the better of the two concepts, the black tea notes contributing just a lingering hint on the palate without being overwhelmed by the concentrated sweetness of dehydrated rounds nor the up-front flavors of mint. Truly a marvelous meal, both dining partners marveling at how they had originally been 'worried' about the menu, even the mignardises at Stages at One Washington refuse to take the easy way out, the chef instead offering made to order beet macarons and Foie Gras Madelines next to a duo of delicate bon-bons from which the Mocha with Loganberry was anything but an afterthought.

Stages is located on the third floor of an old mill building in Dover, NH. The focus here is on localism featuring fermented and foraged food and foams. Think New England Noma-esque. I have eaten here twice now, both times in winter (this is relevant in a seasonal, locally focussed restaurant; think more root vegetables and beige colors than you would see during summer), both times sitting at the chef's counter in the kitchen, both times during the week where, although we were the only customers, it didn't feel weird at all. You get wonderful personal attention (but not fussy) and it allows you to indulge all your foodie questions, chat with the chefs, and watch what they are doing. This last visit, a "thank-you" treat for a good friend, we did the 8 course tasting menu. Two sous chefs prepared the meal. They could tell we were really into cooking, and happily discussed the preparation of dishes with us. We also chatted about cooking shows, Anthony Bourdain (Chef Crush for Life!), and that one time I ate at French Laundry. (Gotta show your chops, so to speak.) Being from South Africa originally, I always try to order South African wine if it is available. We got the Badenhorst Secateurs Chenin Blanc 2015 from Swartland, which was smooth and slightly fruity ($38), almost like a buttery Sauvignon Blanc. Our 8 courses were ($100 p/p): Sunchoke and cabbage with dill aioli and juniper foam. Rutabaga with pickled black radish, black garlic, lentils, and onion ash. Carrot tower with coffee and soil and autumn "olives" (a brined small berry). Celeriac gnudi with carrot sauce and yolk. Oysters with ramps, uni, black garlic and nasturtium leaves with broth and foam. Pork shoulder wrapped in pickled collard greens with foraged mushrooms and bean yogurt. Roasted parsnip with cranberry, honey ice cream and "sticky" honey foam and cranberry leather strips. Shades of blue: blue cheese "cream" with elderberry, cake, and beet "sheets." The chefs let us guess the more subtle ingredients, and turned a blind eye when we started finger licking our plates... yes, the jus was that good! My only criticism would be: ditch the foams. For one thing, it's played out and seems dated. Also, other than the honey one, for me, none of them had any discernible flavor, and just didn't add anything to the overall dish. I would also have preferred one more fish or meat course instead of either one of the veggies or double dessert, but that's just because I tend more savory than sweet. Before we left, we received personalized menus listing the main ingredients of each course. The menu also included a quote: "We find ourselves at the cross-section of nature, adventure, education, technique, comfort, energy, and creativity... and we like it!" This sums up the experience at Stages perfectly. I plan to visit again, this time in spring or summer, to see what the kitchen does when there are vibrant, fresh seasonal offerings. In the meanwhile, if you're a foodie looking for an adventure, and you have some coin to drop, go check out Stages at One Washington. It's totes worth it!

Wow, I have so many thoughts about this, I hardly know where to begin. First and foremost, Stages is a dining experience, like none I've ever had. It's a small space (seats up to 9 guests), you're invited to the kitchen, where there's a table overlooking the chef (Evan) as he prepares the various courses. They have 1 seating a night, and plan for at least 3 hours for your meal/experience ($100/pp plus beverages). I highlight that, as I didn't necessarily understand the length of the meal after reviewing their website. The food is phenomenal, the chef does an excellent job. Farm-to-table, everything is amazingly fresh; many of the herbs were snipped from plants as the chef made pre-meal preparations. The menu is set before you arrive, as a guest, you're along for the culinary ride. The staff asks you to communicate food allergies/restrictions when making the reservation (at least a day before your meal). My wife has an allergy, and they did a stupendous job accounting for it. I would love to go dish-by-dish, describing each one, but as there were 10 courses, each impressively complex, Yelp doth not allow me enough space to adequately cover them all, so a few highlights. One of the starter courses was raw/shaved parsnips, tossed in a vinegar-type dressing, with aerated parsnip soup, and vinegar-y ramps (wild leeks). The foamy soup was great, almost like a crème fraiche; unique and delicious. Throughout the meal (in different entrees), there were two different dinner-sorbets (something I've never had), one fermented mushroom (which is way better than it sounds), and another wild-grape (which I'll describe next); it sounds odd, but I can't say enough good things about them. The wild-grape sorbet was partnered with blue cheese, a vinegar reduction, and black walnut mash. The mixing of flavors was so complex, words can't adequately describe. Evan pushed the blue cheese through a sieve (there's probably a more accurate name, but shrug), which separates it and lightens the texture immensely. This dish was the highlight for me. I don't want to focus on "the negatives", so the following aren't critiques, but some things that would have improved the experience for me. It's just the chef and a colleague (I'll refer to them collective as the staff). It's a mix of high-end dinning, in a relatable/casual atmosphere (alt-rock playing in the background). Evan is very focused on preparing everyone's meal, if you ask the staff a question, they were very engaged/animated, and their responses were amazing. I wish they were more proactively engaged with the guests (sharing the background of the restaurant, dishes, inspirations, etc.), as I constantly wanted to ask questions, but didn't want to disrupt them (as they're obviously very busy). I wanted to hear the stories, the history, about what Evan was thinking when he came up with the dish, how it's evolved. My recommendation to you as a guest, don't be afraid to engage with the staff with questions (when there's a pause in the meal prep), if the staff reads this, I think it would benefit your guests to share in those wonderful stories more (proactively share them when you have a moment). Coupled with that, consider mic'ing Evan or something, so he doesn't have to retell the same story on both ends of the table (we were on one side, and could barely hear what he was telling other guests). Marketing, as mentioned in the first paragraph, this is an amazing dining experience, please add a "what to expect" section to your website, as I think more people would clamor at the opportunity, but don't know what exactly this is (outside of word of mouth). My wife and I arrived a few minutes late, so there may have been a "what to expect" intro that we missed, but if not, I think that would be a nice introduction. Chairs, this is a 3 hours experience, so comfortable chairs are a must-have. My chair didn't have a foot-bar (it had broken off), so my legs were half-dangling the entire time, cutting off circulation to my legs, making it a bit uncomfortable (for a long period of time). For a shorter person (I'm over 6 feet tall), I imagine it would have been even more uncomfortable. It was an amazing dining experience, one I would like to try again sometime. When we do go back, my goal would be to go with friends (ideally just us), as we found some of the other guests to be inconsiderate (reference the recommendation for an introduction & expectation setting above). If you're looking for a unique dining experience and are open to trying new dishes you've never even imagined, this is a great choice. If you're a finicky/selective diner, this may not be a match for you.

Hands-down the best dining experience I've had in New Hampshire. For starters, we were a small intimate group (7 people) that was invited into the chefs kitchen. You sit around a bar area, and you watch the chef prepare/explain everything. It is the closest thing you'll get to having a personal chef for the night. At first I was scared because a lot of the stuff on the menu is stuff that I would never eat, and actually foods that I despise. I kid you not though, I ATE & LOVED everything. Evan is a Genius chef!! The chef sources his food locally, pickles his own food, smokes his own food, grows his own vegetables and spices, and uses advance technology in the preparation of the food. Overall, great experience that you don't want to miss out on!

Already dreaming about our next visit! My wife and I had the time of our lives eating here. Evan and the staff were phenomenal! Each dish was extraordinary in its own distinctive way. I highly suggest doing the wine pairing as it adds tremendously to the experience. Thank you for a wonderful night. We will be back!

Had a most wonderful and memorable dinner over the Labor Day weekend. We were celebrating our twins birthday. The chef was simply amazing. The courses were well imagined and the wine pairing splendid. Will definitely return some other time.

Chef Evan has been serving unbelievable dishes for years in his restaurant where you can witness and speak to him about his dishes, foraging and local farms he sources from. It is an experience unlike any other. But, we are now in unprecedented times addressing a health pandemic many of us have never experienced before. Chef Evan has graciously applied his skills to providing home style meals with his talented flair during this time and available for no contact pickup. We have enjoyed scrumptious meals like halibut, duck, ribs, desserts and more all available freshly made. It is a huge comfort and appreciative treat. I am so thankful to Chef Evan for opening his kitchen and preparing such delicious meals at a valued price during this challenging time.

Amazing experience! The food was excellent and we had such a small intimate group. I can't say enough good things about the chef, his staff, and the amazing food that came out of his kitchen. There was also a wine pairing which was excellent and matched the foods beautifully. Thank you so much for this one and a kind experience!

Hospitality was not what I expected. We never got welcomed and nobody introduced themselves to our private dinner party. We semi felt as if we were not wanted. Chef and sous barely spoke to us and were not personable. The hostess who served drinks was friendly. Food/courses were tasty otherwise and enjoyable.

The setting for this dining experience, right on the edge of the expo station was perfect. We got to see our plates as they were composed, each ingredient & preparation. Each dish was a delightful collection of flavors and textures, perfectly balanced. Definitely in the Top 5 of my personal favorite dining experiences.

I had an amazing dinner with my wife, eating at the kitchen. Each dish- there were about a dozen of them, looked like art. The flavours were sophisticated and complex yet fully satisfying. Mostly local ingredients, which is an amazing challenge for November in New England. So far my favourite culinary experience on the sea coast.

Undeniably the most upscale gourmet restaurant in Dover. The food is fabulous, the price though sky high is deservedly so. One of the best eating-out experiences in my life for sure. We came in in the middle of the week, probably the slowest night. As an added benefit Chef had put us in that special kitchen row, so we not only ate exceptional food but saw it's made and had a conversation with the creator. "Wow" sums it up quite nicely!

One of the most memorable meals we have had in a very long time! Chef Evan is a delight and he is an incredibly talented chef. Can't wait to come back and see what he creates for us next!

This is the best food you can get in Dover. Phenomenal chef. Phenomenal food. It is pricey but you get every penny's worth. I highly suggest getting a reservation at the counter around the kitchen. You can basically sit at an 8 spot bar that faces the kitchen directly. We had four other people sitting there with me and my wife. It was basically just us chatting with the chef while getting incredibly good food made right before our eyes. It is an absolutely stunning restaurant.

Last night's Mentoring Series dinner was amazing. Chef Evan brought in two outstanding chefs from Blackbird in Chicago and 4 local chefs to create a one of a kind locally sourced and foraged meal. We were seated in the kitchen with a small 8 person group, introduced to the guest chefs and were encouraged to chat with them through the meal. We were served 8 courses of beautiful and delicious food conceptualized that day based on what was found at the beach, farm and forest. Since we were close enough to touch the chefs it was a very intimate and friendly atmosphere. We went with the wine pairings offered and I was again very impressed. Overall one of my favorite evenings of the past 5 years. If you are a foodie, a home cook or even just a food enthusiast it is not to be missed.

A very different concept, still a bit wobbly, but with lots of promise. So, here's how it works... their dinners are on specific dates/you reserve them almost like buying a ticket (a take on Grant Achatz's concept restaurant, Next). The restaurant, if you will, is actually a prettied-up studio space in One Washington Center, a mill building/studio mecca. There's no sign out front and you have to find your way to the third floor (room for improvement here, to find it we had to call from outside the building). It's one seating, five courses, paired with wine. Often the chef, Evan Hennesey, cooks with a guest chef--last night it was Evan Mallet of Portsmouth's Black Trumpet. While I won't go into the menu in detail (you can probably find it on their website), much of it was great--one or two courses though were a bit off the mark. The wine pairings were good and--and this is the important part--there were moments of brilliance, like a spicy smoked strawberry samba... a sweet, spicy, savory sauce to go with pork course. Also a buttermilk semifreddo to go with salmon--not sure the cold went with the warm--but the concept was really gutsy and the buttermilk "ice cream' is worth trying to recreate. The servers were really attentive, very knowledgeable about the food and wine, and the chefs regularly came out to answer questions, discuss the course, talk about their creative process and where they sourced their food. A few pet peeves: the silverware they have is misbalanced with the plates, so throughout the evening knives and forks kept clattering to the floor--it became kind of a standing joke. Also, the room, while nicely lit, could've benefited from some table candles. If candles are a problem in the loft-like space, use the fake LED ones. Also, the bathroom is way down the hall, and--while well signed--initially diners got a bit lost. All of this being said--go to this place if you really like to experience a great restaurant and value great chefs--it's a "foodie" restaurant on a New Hampshire level. Plus, the guys are so damn gutsy to take on this concept in NH, they deserve to succeed. After the dinner, we got a full tour of their hi tech kitchen with portable induction burners, nitrogen foamers, and sous vide baths. Pretty darn cool. The price was pretty reasonable, given that it includes 5 good pours (go easy, remember, we're driving) as well as tax and gratuity. We will go back---soon---and hope that the wrinkles will be ironed and we'll be able to upgrade this to a five star review.

Evan is an exceptionally talented and creative chef that has taken the idea of the 'popup' restaurant and modified it to our community - bringing in different chefs, wineries, breweries, and themes to make every experience unique. I have been eating Evan's food off and on for practically 10 years as he is mainstay on the NH Seacoast, he's no hack, he's no wannabee chef. He has an amazing sense of food and beverage pairing and a knack for complementing flavors and textures like few are able to do - especially in NH. His food is always flavorful, always interesting, and crosses the line into outstanding. One should remember that these are expiramental dinners (extra-ordinary, one time preparations) - if you are looking for giant portions, baked haddock or American Chop Suey, you wouldn't enjoy yourself, I believe Stages to be for someone who appreciates culinary creativity and execution - not a line cook who can bang out a perfectly grilled steak becuase he's done the same prepration for 8 years straight, every night. In other words, you may need to open your mind a little to really appreciate what they are after, foodie or not. In closing of this little essay, go and see for yourself. You'll either fall in love or it's not going to be your thing (and there is nothing wrong with that). But if you appreciate the creative side of the table, you'll be back.

I love this restaurant. LOVE. I have had a table reservation during a French themed dinner event and have also sat at the countertop in the kitchen. On both occasions, I was presented with masterful creations that delighted the eye and the palate. I like to think I am an adventurous eater, but there were a large number of ingredients I had never tried before eating at Stages. And I have to say that I ate every bite willingly, happily, and would have begged for more if I didn't think it'd come off as gluttonous. I believe we are blessed to have so many fine dining establishments within an hour of the NH Seacoast. My steady favorites have been Fore Street in Portland, ME and Black Trumpet in Portsmouth. I don't hesitate for a second to add Stages to this short list of "my favorite restaurants". And I hope to have many more excuses to go back. An extraordinary culinary adventure. Worth every bite!

What an incredible experience. My wife and I ate at Stages for our 20th anniversary dinner and it did not disappoint. We loved the whole experience of watching Evan and his assistant prepare eat plate, sitting right in the kitchen, the wine pairings, and the food was amazing. Make your reservation now as it might take a couple weeks to get one and prepare to be blown away. We can't wait to get back. Thanks for making our anniversary so special.

We dined here for my parents' 20th wedding anniversary and had eight courses followed by a tea course. Emma's cookies are the best. We loved all the care and attention to detail the Chef puts into each dish. They were all delicious and they made great accommodations for me, the pescatarian. I was actually surprised at how welcoming and conversational the Chef was. As other reviews have said, it is an experience - not an in and out meal. We were ready and loved every single dish! An absolute joy.

An extraordinary experience by an amazing chef. Chef Evan's 8 seat restaurant servers a tasting menu. That means it's a small portion of many dishes. Each dish is carefully prepared right in front of your eyes. There are usually 8-10 dishes. I have been here three times and never been disappointed. I have enjoyed many dishes with ingredients I usually don't care for, but Chef uses only fresh local ingredients and makes them taste wonderful. Again, this should be treated as an experience and not just dinner.

One of the most memorable dining experience. It was a one man show for two of us. Every dish was prepared at the spot in front of us. The chef owner executed everything to perfection. He was kind and friendly too! Highly recommended for this hidden gem!

Nope. We will not be back. There were four of us that sat at the Chef's bar many months ago. I waited to write this review so as to be sure I captured & digested our experience. Let me begin by saying my husband and I are foodies and love to dine at these types of restaurants. EVERY other time we have gone to these seating type restaurants, half of the experience is engaging with a staff member (maybe even the chef?!)...involved, animated conversations about each course, the wine pairing...etc. Stages is awkwardly quiet. I felt like we were sitting there whispering, not wanting to disturb him at work. Chef Hennessey barely glances up from his plates (picture hovered over plates, face inches from each one) and if you ask questions, it's a short answer. Here's my advice: If you don't want to talk about your craft in this scenario then hire someone with charisma that can engage with those that are paying to enjoy this experience. Our wait staff was another story. One example: one of our guests that we brought along was celebrating a birthday. He got up to use the restroom and said "if they come back can you order me another drink please?" (it was only his second, so don't judge). When the wait person took the order from me - asked which type of gin and then actually said "or does it not matter at this point because he has had so many?" And then ROLLED THEIR EYES. Whattttttttt. We were all speechless. The food was ok. Most of it was good except one particular amuse bouche at the beginning, none of us liked at all and imagine that awkward silence where you feel like you have to eat it. So bizarre. We weren't blown away and honestly it was PRICEY for such a lame experience. My other experiences at these types of places, we have left SMILING, feeling full with both food AND a genuine mutual love of food. If you want the real deal - Two Fools and a Bull in Aruba. WORTH the flight and lodging. Amazing.

Most amazing fine dining experience on the Seacoast. Staff is amazing. Food is BRILLIANT!!

I made the mistake of coming to the restaurant hungry. For context, my favorite places around the seacoast to eat are Cure, Black Trumpet, Shio, and Massimo. I knew going in the plates would be small, but I had no idea there would be such a time investment for 4 measly courses. It took over 40 minutes for us to see the first course upon arriving for our reservation and the entire ordeal was over 2 hours. The food itself was delicious and interesting, but not nearly worth the money or time investment. The table next to us sent their duck back because there was a bone left in. Maybe the experience is better when you're at the chef's table, but the regular dining experience is a let down.

We had an amazing experience at Stages - it is inconceivable to me how anyone could review this as anything less than 5 stars. It was such a unique evening to sit at the chef's table and see Evan in action. We have been lucky enough to eat at some of the best restaurants in the country, and Stages is up there with the best of them! The short rib was incredible, as were the agnolotti and the ricotta gnudi. The desserts were outstanding as well. We did the wine pairings which was a really nice addition. We highly recommend trying Stages - one of the best restaurants we've been to in the seacoast area.

Diner here for the first time Saturday night with some friends. We sat at the kitchen table where we could eagerly anticipate our courses, prod and joke with the kitchen staff, and be enveloped in the entire experience. This isn't a cheap, gut-busting meal. It is a one of a kind experience. And hey, if you're hungry after, just hit up la festa for a slice for the ride home! The concept is both crazy and mind-blowing. We received a list of items in the kitchen, selected how many courses we wanted (we opted for 4) and wine pairing is optional. Then we sat back and watched the magic happen. If you have any food allergies or specific things you really do not enjoy, the staff will be more than accommodating. Two in our party requested no mushrooms, other than that our meal fates were in the hands of the chef. I consider myself an adventurous eater but tried things I never would have ordered, a slow cooked duck egg over sauerkraut, pork reduction and sliced fennel.. a few things not on my list of go to items.. but it was amazing! I loved hearing how they source some of their ingredients, bring in whole animals, and do prep months in advance for house-made, cured, smoked and pickled items. I can't say enough about how much I enjoyed the experience here. I hope to return soon!

Jared, line cook at that crap restaurant. I was there with a guest. Who made the reservation. I'm happy your sleuth skills are somewhat better than your cooking skills. But it is bad form for an employee to speak up for a review. The food was terrible. An embarrassment to the food world. Do the same thing but correct seven nights a week. And add lunch. And find a clue. The dishwashers at TFL have more talent than you. And "Chef ". Dover. Ha! You guys are so forward thinking. Achatz and Keller would eat you all for breakfast.

Wow so surprised by the reviews... We (5)of us now know why it is called stages because eating here you go through several stages!!! First excitement because what you read and heard, second you wait for the server to figure out you are there, third you wait 40 mins for the first course, third you get all your food and 5 people agree that it was all under seasoned and lacking actual food.. We did not read the part where it said this was a tasting menu. Last stage angry over price and time wasted wAiting, we had reservations and say at 7:30 did not get out of there till 11:10 Really and we were hungry and angry, not to mention the price. As we were waiting for the check we were all taking about places we should have went while paying for baby sisters. This stage is not ready got the spotlight! Never going again, waste of $$ and time.

Definitely a 5 star experience. I like these places where you get personal attention from the chef. I had some food preferences and they were attended to. I didn't know until I came here that both chefs were from some of my favorite local restaurants namely the Black Trumpet. I've been to several other restaurants with similar themes and Stages was without a doubt the best deal. We will certainly return to future events. Plus, if my kids ever get married I'd consider them as our caterers.

In 1990, I was cool in school, in 2004, I'd been virtually liked, finally in 2014, I became obscure upon the elusive discovery or STAGES in Dover, NH. Entering an old mill factory building I made my way through oil laden floorboards with wires hanging from the ceiling, until I reached two frosted glass doors, that you would see entering a Manhattan restaurant. Upon opening the door I was duped by my ego thinking the wall art, well appointed furniture and eclectic décor was the dining room, but was only the expression of restaurantism. The entrance to my reservation was at the back of the room behind the veil that revealed the kitchen. Imaginably, I felt part of a secret revolution similar to the French Impressionists sticking it to the Salon de Paris, in which Napoleon was chain restaurants and soon I would be entering the age of enlightenment. I was no longer a patron being herded to my table, I was standing in awe facing a state of the art working kitchen, with six high top seats facing what was to become the stage. I was greeted by Chef Evan Hennessey, as if I was in his home and being gracefully invited to the counter set with fine silver, glass, china and a menu that was not engineered for manipulation. As Evan began to talk about the menu, everyone quickly became aware that to speak or act pretentious in his presence would be embarrassing. He passionately explained that the ingredients on the menu are from local farms and foragers that he creates on a plate, it seemed similar to an artist putting paint to a canvas. I later found out Evan was educated as an art major who became influenced by French cuisine, I became the student ready for the master's appearance. My journey to began with English Peas and Beets with a Ginger Mint Curd, Smoked Salt. After two bites my senses came alive and felt myself pierce the realm of glamour and humbly awaited the next course. Meticulously prepared in front of me was Slow Egg (cooked in a low heat bath for over an hour), Bears Head Mushroom, Artichoke and Green Garlic, Smokey Herbs. When I tasted the egg, for the first time in my taste buds knew what velvet taste like. At this time I looked over at my guest who out of character by tipping his bowl into his mouth Oliver Twist style to get every drop of the broth. I felt I was in a real life version of the movie Waking Life. But this was more like a theater staged with real actors rather than the mutli-media celluloid feel you get in most restaurants. Now fully engaged and immersed into the experience the entrée arrives. The Little Brook Farm Pork Shoulder, Wheat Berries, Pickled Tomatoes, Watermelon Radish and Orange Citrus is food I've never tasted before. As Chef Hennessey explained he request that the farmer feed pigs a diet mostly of apples three months before arriving to his kitchen for sweeter tasting meat. In contrast to some restaurants Evan's proteins are not born in plastic packages with size 2 font labels. STAGES is not the marketing spin of Feud's nephew Bernay trying to fool the public the way mass marketed restaurants tout. It is a real culinary experience. If you're expecting what you have been programmed to believe by marketers then you will not get what is actually happening here (see negative reviews). After the entrée I was still in the continuum of the STAGES experience as dessert arrived. As with every other course my expectations were not worthy of Chef Hennessey's mind-bending creativity and expressions as an artist. I was served Hot Buttered Ice Cream (yes, warm ice cream) with delicate cubes of Heirloom Carrot Cake sprinkled with Fresh Popcorn and on the wide brim of the bowl jellied Parsnip Compote was perched with a translucent wafer of Dry Egg protruding. The ecstatic competition between my eyes and mouth was colossal. I finished my meal with a nostalgic feeling of being in an old movie theater with the wonderment of a child eating ice cream and popcorn. Like the couples in the movie who live happily ever after, Chef Hennessey and his Sous perfectly matched a wine with each course. I know this level of excellence doesn't come cheap, which is why I almost fell off my chair when the bill came. It was a third of what I would expect to pay for everything. As mentioned at the beginning of this review cool and popular restaurants are for the masses. If you want to order from a tablet, with a vending machine bartender making your drink and eat gmo's that taste like plastic then you won't appreciate STAGES. But, if you're ready to be real leave your bull#&@! behind, join me at STAGES, I'm going every chance I can.