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    Stages At One Washington

    4.5 (77 reviews)
    Ultra High-EndNew American
    Closed 5:00 pm - 10:00 PM

    Stages At One Washington Photos

    STAGES AT ONE WASHINGTON ATMOSPHERE

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    Quiet
    Romantic
    Upscale
    Classy

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    Giselle V.

    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.

    Sini C.

    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.

    Lamb

    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!!

    Zach B.

    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!

    Started with cocktails in the dining room. In keeping with the spirit of the experience, an "omikase" cocktail is offered, bartenders choice
    Michael R.

    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.

    William S.

    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!

    One of the STAGES
    Ben Y.

    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.

    Dan S.

    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.

    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

    Dolores B.

    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.

    Michael U.

    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.

    Sunchoke and cabbage with juniper foam.
    Carla G.

    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!

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    Stages At One Washington - newamerican - Updated May 2026

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