Maude and the Bear
1106 N Augusta St.
Staunton, VA 24401
(540) 688-1660
https://www.maudeandthebear.com/

Regional American | $$$$

Few restaurants can match the creativity and craftsmanship found at Maude & the Bear in Staunton, VA. Housed in a beautifully restored 1926 Montgomery Ward kit home, the restaurant combines elegance, warmth, and a deep appreciation for regional ingredients. Every course feels thoughtfully composed, showcasing seasonal products from the Shenandoah Valley while telling a story about the people, traditions, and landscapes that inspire the menu. The intimate setting, attentive service, and constantly evolving tasting menus make each visit feel like a special occasion.

The driving force behind Maude & the Bear is chef and co-owner Ian Boden, one of Virginia’s most accomplished chefs. Boden first gained national recognition through his acclaimed restaurant, The Shack, one of our very first reviews on the blog back in 2014. His inventive cooking earned widespread praise from food critics and diners alike. He is a two-time nominee for the prestigious James Beard Foundation’s Best Chef: Mid-Atlantic award and has become known for blending Appalachian traditions with modern techniques and global influences.

Maude & the Bear has quickly become one of the most celebrated dining destinations in the country. Since opening in 2024, it has been recognized by Esquire as one of America’s Best New Restaurants and was later named to The New York Times list of the 50 best restaurants in the United States. Retired food critic Tom Sietsema of The Washington Post described the restaurant as a destination worthy of a road trip, praising Boden’s creativity and the restaurant’s role in elevating Staunton’s growing culinary scene.

Like The Shack, the kitchen is not large.

While not the most comfortable seating, you are so distracted by the amazing food that you could be sitting on a rock and not really notice.

The sealed menu is your first clue this meal will be anything but ordinary.

It starts with sips of a Miso, Rhubarb, Muscat Grape drink. Not bitter, not overly sweet, you think, ok, that’s different. We start with something few people have experienced.

I’m a pass on these Mussels, but my wife loved them.

Carolina Gold rice, one of my favorites,  is a historic heirloom rice variety associated with the Lowcountry of the Carolinas, it has a nutty flavor and rich texture.

The ramp, encased in this a wonderful crunchy ball was fantastic. Ramps season is so limited in Virginia it was nice to have them.

Amazing dish after dish.

Green Strawberry, Fennel, on Matzo.

Our friend joining us had the Sable, Porcini, with Spring Onion.

I had the melt-in-your-mouth Virginia Wagyu Flat Iron steak.

My wife had the Dry-Aged Duck with Hakurei Turnips and Spring Greens.

Dessert, its why we eat, was a wonderful Strawberries, Coconut, and Fluff with what looked like an edible wafer hat.

A meal at Maude & the Bear is more than dinner. It is an immersive culinary journey that reflects the character of the Shenandoah Valley through exceptional ingredients, imaginative technique, and genuine hospitality. Chef Ian has created a second restaurant that stands comfortably among the finest dining experiences in Virginia, making Maude & the Bear a destination, roughly 2.5 hours from DC, that food lovers should place at the very top of their must-visit list.

Reservations are required and the noise level is minimal. Everyone is so taken with the food there isn’t much to say.

Mama Lama
10278 Bristow Center Dr.
Bristow, VA 20136
703-743-2410
https://www.mamallamachicken.com/

Peruvian | $

Open for a little over a month, Mama Llama hit it out of the park with their rotisserie chicken.

Peruvian cuisine is a vibrant blend of indigenous traditions and influences from Spanish, African, and Chinese. Known for its bold flavors, fresh ingredients, and remarkable diversity, Peruvian food features everything from the citrus-marinated seafood dish ceviche to savory stir-fries, known as Chaufa.

My favorite Peruvian dish is Chaufa.  Found on some menus as Arroz Chaufa. It is a wildly popular Peruvian fried rice dish that originated from the influence of Chinese immigrants centuries ago. Chaufa is typically made with stir-fried rice, eggs, green onions, soy sauce, and a protein such as chicken, beef, pork, shrimp, or a combination of meats. The name “Chaufa” comes from the Cantonese phrase chǎofàn, meaning “fried rice.” Mama Llama offers two versions, rotisserie chicken or steak.

I had to try the rotisserie chicken dish and was not disappointed. The rice was flavorful and moist. The rotisserie chicken elevated the dish above grilled or baked chicken commonly served with it.

My wife ordered the BBQ Pork Ribs, and they were excellent. The ribs were tender and coated in a flavorful barbecue sauce that complemented the meat perfectly. The fries were crisp on the outside with a soft, fluffy center. She also commented on the coleslaw, noting that she rarely enjoys the versions served at restaurants, but found this one especially good.

For dessert we took home some Tres Leches cake. It was very good and a great way to finish dinner.

Mama Llama gives Bristow its second outstanding Peruvian restaurant. I reviewed Nankar last May and found it excellent, so at first I thought having two local Peruvian restaurants might create a dilemma. Fortunately, each brings something unique to the table.

Mama Llama shines with its moist, flavorful rice, perfectly seasoned rotisserie chicken, and what I consider the best Chicken Chaufa in the area. Nankar, on the other hand, serves a Seafood Chaufa that is absolutely exceptional, along with delicious empanadas. Rather than choosing between them, we’ll happily alternate our visits.

Mama Llama is a wonderful addition to our local dining scene. Stop in, welcome them to the neighborhood, and treat yourself to authentic Peruvian cuisine. The owners and staff are friendly, attentive, and genuinely appreciative of their customers. Prices are reasonable for the area, and the quality of the food speaks for itself.

This is a restaurant well worth visiting.

Goodstone Inn & Restaurant
36205 Snake Hill Rd.
Middleburg, VA 20117
(540) 687-3333
https://www.goodstone.com/dining

American | $$$

The setting is beautiful, the restaurant, not so much.

We arrived for our 25th wedding anniversary dinner and were told the restaurant was making changes, so the main dining room was unavailable. On all of our pre-COVID visits, we had always dined in the main room, so this was disappointing. As we were leaving, I noticed a party of five seated there, which added to the confusion. Perhaps the main dining room is now reserved for Inn guests, but that was never explained to us.

I also was not aware there was a downstairs dining area. Unfortunately, the furniture there appeared quite worn, which took away from the overall fine dinning experience. Our waitress was very capable and friendly.

Our first course was this tasty Baked Brie with Goodstone Honey, Berries, and Toast Points. The best part of the meal.

My wife ordered the Steak Au Poivre. It had a sauce my wife described as “almost flavorless” on a bed or ordinary mashed potatoes. Her steak, like mine, was lukewarm.

I ordered the 12 oz NY Strip with Frites and Garlic Aioli (misspelled on the menu), but the entire meal arrived lukewarm. While the steak had decent flavor—reminiscent of a solid meal at Outback—it quickly went cold. Worse, the fries became unappealing as they lost what little heat they had.

For dessert my wife had a decent Crème brûlée.

I ordered the chocolate tart with chocolate mousse. The outer shell was so hard I struggled to cut it with a spoon, and the mousse was unusually dense. It wasn’t what I expected, though the rich chocolate flavor was the one redeeming quality.

Calling this experience a disappointment feels like an understatement. We chose this restaurant based on past experience. Our anniversary fell on a Monday—already limiting fine dining options. On any other night, it likely wouldn’t have been our first choice, especially given the hour-plus drive. We arrived with high expectations based on past visits, but they weren’t met.

The menu was surprisingly limited, offering only basic options of chicken, fish, pork, and beef. Prices felt excessive for the quality and simplicity of the dishes: $49 for a plain steak and fries, $16 per dessert, and $28 for a burger or chicken sandwich.

For guests paying over $400 a night to stay at the Inn, this level of dining is hard to justify. I hope the restaurant can return to the standard it once delivered.

Food fraud is often described as a hidden tax on consumers, but investigators say the impact goes far beyond higher prices. China plays a major role in global truffle fraud through production of Tuber indicum, a mushroom that closely resembles the prized French Périgord black truffle but lacks its flavor and aroma. Mānuka honey faces similar problems. New Zealand produces about 1,700 tons annually, yet more than six times that amount is sold worldwide as authentic Mānuka honey.

Seafood fraud remains one of the most common forms of food deception in the United States. Investigations by Oceana found widespread mislabeling of red snapper, tuna, grouper, and sea bass. In a nationwide DNA study of more than 1,200 seafood samples, 33 percent were mislabeled, including 87 percent of fish sold as red snapper. Restaurants and sushi venues often substitute cheaper fish, such as tilapia, escolar, or pangasius, for premium species.

Investigators say seafood fraud is profitable because many fish look nearly identical after filleting, making substitution difficult to detect without DNA testing. Fraudulent relabeling allows low-cost farmed fish to be sold as wild-caught or premium regional varieties. The problem is amplified by global supply chains. More than 90 percent of seafood consumed in the United States is imported, while only a small portion is inspected specifically for fraud.

Meat fraud is driven by many of the same financial incentives. Regulators have uncovered cases in which lower-grade beef was marketed as premium cuts, imported meat was relabeled as domestic, and undeclared pork and other meats were mixed into processed foods. Food fraud also includes manipulating product weight through excessive glazing, soaking, or injected water solutions that increase package weight and profits.

Shoppers across YouTube have documented national big-box grocery stores selling underweight products labeled by weight. In some cases, the shortages are significant. Some items arrive mislabeled from manufacturers, while others are weighed and packaged in-store. The problem appears especially common with sliced products such as deli meats and cheeses.

The risks go beyond overpaying. Consumers with allergies or dietary restrictions may unknowingly eat substituted or mislabeled products that could seriously affect their health.

Federal agencies, including the Food and Drug Administration, the United States Department of Agriculture, and the National Oceanic and Atmospheric Administration, increasingly use DNA testing and digital traceability systems to fight food fraud. Even so, only a small portion of the food supply is inspected specifically for fraud.

Consumers remain the first line of defense. Read labels carefully, use produce-section scales to verify weights, and ask store employees to correct mislabeled items. Food fraud only changes when companies know customers are paying attention.

Priory of Indulgence House of Sinful Sweets
10215 Carnoch Way Suite 121
Bristow, VA 20136
inquiry@prioryofindulgence.com
https://www.prioryofindulgence.com/

Tucked into the growing community of Bristow is a dessert spot that feels less like a typical suburban bakery and more like a passport to Europe. Priory of Indulgence House of Sinful Sweets lives up to its dramatic name, offering a rich, almost theatrical approach to pastries, chocolate, and ice cream.

From the first glance inside the case, it’s clear this isn’t your standard sugar-and-butter operation. The shop leans heavily into European technique and sourcing, bringing in flour and butter directly from France. That commitment shows up in the texture. Laminated pastries carry that delicate, shattering crispness you’d expect from a Parisian bakery rather than something pulled from a local strip mall oven. Even the vanilla and much of the chocolate are sourced from France or selected as single-origin, giving their desserts a depth that goes beyond just sweetness.

When you first walk in it can be a bit overwhelming. Chocolate to the right, freshly ground coffee and croissants dead ahead, Gelato to the left. You are like a deer caught in headlights trying to decide what you want first. An easy rule of thumb to follow, it’s all good!

I was drawn to my childhood with these simple chocolate covered Graham Crackers. The deep rich chocolate is a real step up.

One of the more striking desserts I just had to have is called Silent Night. It has a vanilla Japanese sponge cake center filled with a vanilla mascarpone mousse, and covered in a blueberry citrus puree laminate topped with a cinnamon walnut crunch. To quote my wife, “that doesn’t even look real” and “it’s amazing.” I agree, it is one of the more unique and flavorful desserts I have had.

The last thing I grabbed was the ham and Swiss cheese croissant for breakfast the next day. Loosely wrapped in a wet paper towel and into the microwave for 20 seconds brought it back to life like it was just out of the oven. The bechamel sauce was the perfect complement to the ham a cheese. A great way to start the day.

A quick note about transferring moisture back into baked goods with a wet paper towel.  Always use a plain white paper towel, never one with print on it. You want to be sure you are not transferring ink to your food while heating it.

And then there’s the ice cream. It may be one of their standout offerings. Rich without being heavy, and thoughtfully flavored, it reflects the same philosophy as the baked goods. High-quality ingredients handled with intention. I sampled the Banana Peanut Butter, it was rich with flavor.

In Northern Virginia where bakeries often play it safe, Priory of Indulgence House of Sinful Sweets leans into authenticity. It’s a place built not just to satisfy a sweet tooth, but to introduce a community to a different standard of indulgence. It’s not cheap, but it’s also not expensive, given the high quality ingredients and artesian nature of the products. Next time you are shopping at Wegmans for that special meal, bypass the dessert section and head over to what will become you new favorite House of Sinful Sweets. You won’t be disappointed.

Bebop Korean American Grill
6410 Trading Sq, Haymarket, VA 20169
(571) 222-7005
bebopkoreanmexicangrill.com

Fusion | $$

They have an extensive menu of burgers, sandwiches, rice bowls, wings, and steak-and-cheese subs.

My wife ordered the fried fish bowl with white rice, cucumbers, sprouts, and shredded lettuce. The white fish was exceptional with a wonderful crunch to it.

I got the Korean-Mexican fusion spicy chicken sandwich. The chicken is moist and crunchy. It is tossed in a Korean BBQ glaze with Mexican Mayo and topped with shredded lettuce and pickled Jalapenos. I asked how spicy it was and the young man taking the order gave it a 3 out of 5. That is probably right, but it was right at the top of my spice limit. You do get a lot of chicken, almost enough for two sandwiches.

For dessert, we decided on some Bavarian Cream Churros. They were good, but the Bavarian Cream had little flavor. I’ll go with the chocolate next time.

If you like Korean or Mexican food, you really need to stop by Bebop in Haymarket and give it a try, especially if you like spicy food.

The Original Pancake House Beverly
10437 S. Western Avenue
Chicago, IL 60643
773-445-6100

American | $

Massive pancake house vibes.

This Dutch Baby pancake, also known as a German pancake, puffs up dramatically in the oven. It was sensational.

I have been eating pancakes for 65 years.  Nothing could prepare me for the sheer perfection served up at the Original Pancake House. Every bite of their signature offering—whether the airy, delicate Dutch Baby or the classic, buttermilk-rich plate—was a revelation. They weren’t just good; they were, unequivocally, the best pancakes I have ever eaten. They hit that perfect balance of being fluffy yet substantial, with a buttery richness and a crisp, golden edge that simply dissolved in my mouth. Forget what you think you know about breakfast comfort food; this is the new standard, and I’m already planning my next pilgrimage to experience that unforgettable taste again. We will be visiting relatives in Chicago over the Christmas holiday. I told my brother we would only come if he took us to get pancakes again.

The Top Five Comfort Food Sides for Thanksgiving

Thanksgiving might be known for turkey. The truth is that America has made its decision. The real stars of the holiday table are the sides. According to Campbell’s 2025 State of the Sides Report, nearly half of Americans say they would be perfectly happy with a plate full of side dishes and nothing else. That says everything about where our hearts and appetites lead us. Below are the top five comfort food sides that define Thanksgiving across the country.

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1. Stuffing, America’s Undisputed Champion

Stuffing or dressing. Whether it is baked inside the turkey or layered into a casserole dish. This dish remains the most beloved side in the United States. It ranks number one in forty two states. It also appears in the top three in all fifty states. Many cooks say it is the dish that makes Thanksgiving feel complete. Comforting, nostalgic, and endlessly customizable, stuffing and dressing continues to dominate the national table.

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2. Mashed Potatoes, Smooth and Buttery

Mashed potatoes hold steady at number two nationally. They claim the top spot in several states like Indiana and Kansas. Their appeal is simple. They are cozy, creamy, and ready to pair with anything. From classic olive oil and butter versions to richer plates enhanced with mushroom or turkey gravy, mashed potatoes remain a universal favorite. They are also one of the easiest ways to feed a crowd without stress.

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3. Sweet Potatoes, A Comfort Food With Soul

Nearly a quarter of Americans make sweet potatoes a holiday must have. Whether served as candied yams with brown sugar and pecans or as a savory roasted version, sweet potatoes bring tradition and warmth to the holiday plate. They rank high in many states, including big populations like Mississippi, Arkansas, Maryland, and New York. Their natural sweetness and soft texture create a nostalgic side that fits perfectly into any comfort-food lineup.

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4. Mac and Cheese, The Modern Holiday Icon

Mac and cheese has officially become a Thanksgiving powerhouse. It is the number one holiday side for Gen Z, and Millennials are close behind. Many Americans now believe mac and cheese should be served at all holiday gatherings, not just Thanksgiving. It is comforting, rich, and easy to personalize with different cheeses, crispy toppings or mix ins. It also ranks among the favorite leftover dishes, proving that this comfort classic has staying power long after the big meal.

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5. Green Bean Casserole, The Timeless Classic

Green Bean Casserole remains an iconic Thanksgiving dish. The report notes that nearly half of Americans consider it the most iconic side of the holiday. It appears on more than half of all Thanksgiving tables nationwide, and is especially treasured in the Midwest. This year marks the seventieth anniversary of Campbell’s iconic recipe, and its blend of creamy soup, tender green beans, and crispy onions continues to define holiday comfort. For many families. the meal simply would not feel like Thanksgiving without it.

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Why These Sides Matter So Much

These dishes are more than food. They are tradition, memory and care served on a plate. According to the report, 81 percent of Americans say preparing holiday sides is how they show love to family and friends. Whether passed down through generations or adapted in creative new ways, these comfort foods bring people together. They offer reassurance, connection, and a reminder that even in busy times, sharing a homemade dish is one of the simplest ways to show love.

If you are planning your own Thanksgiving menu this year, consider leaning into the sides that Americans treasure most. These dishes deliver comfort, flavor, and the unmistakable feeling of home that defines the holiday spirit.

Virtue
1462 E. 53rd St.
Chicago, IL 60615
773-947-8831
https://www.virtuerestaurant.com/

Soul Food | $$$

On a recent visit to Chicago, my brother and sister-in-law introduced us to Virtue, a standout restaurant in the city’s Hyde Park neighborhood. Virtue honors elevated Southern cuisine grounded in African American heritage, blending history and heart in every dish. Chef Erick Williams, a James Beard Award winner, draws inspiration from his family’s recipes to craft soulful, comforting food that feels both familiar and refined.

Southern charm and urban sophistication.

It’s almost like being at grandma’s house.

The drop biscuits with pimento cheese were fantastic.

We started with Cornbread and honey butter that was off the charts good. Sweet and moist like you would find in millions of southern households daily.

My wife loved her Blackened Catfish with Carolina Gold Rice and Barbeque Carrots. Her fish was cooked perfectly, blackened but not burnt. Carolina Gold Rice makes everything better. You can order it online or try to find it at a high-end specialty food store, you won’t be disappointed.

These Collard Greens with Smoked Turkey are not for me. Everyone who tried them said they were excellent.

My sister in-law chose the Short Rib with Creamed Spinach, Potatoes, and a caramelized Onion Gravy. The dish was packed full of flavor and the ribs just fall off the bone.

A friend joining us got the Salmon with Red Field Peas, Turnip Chow Chow, and a Cornbread Crumble. She really enjoyed the dish. The red field peas are a type of cowpea that is a Southern staple commonly found in dishes like the classic Hoppin’ John.

My brother chose the Half Chicken with Farro, String Beans, Charleston Curry, and a Maple Glaze. The chicken was moist, flavorful, and beautifully balanced by the sweetness of the glaze. Chef’s Charleston Curry—a nod to the Lowcountry classic “Country Captain” adds a subtle depth and warmth that ties the dish together. This sauce was introduced to many Americans through the classic Lee Bros. Southern Cookbook.

I ordered the NY Strip Steak with Chermoula and Bone Marrow Butter—the most expensive item on the menu at $69. It was a good steak, perfectly cooked and satisfying. If you’re in the mood for steak, you won’t be disappointed. But if your goal is to experience Virtue’s full creative and cultural spirit, explore another entrée to get a deeper taste of what makes this restaurant special.

Virtue delivers a concept-driven dining experience that’s both soulful and refined. The food is exceptional, and the service strikes a perfect balance of professionalism and warmth. The space, though stylish, can get quite noisy—a small trade-off for its popularity. Even on a weeknight, the restaurant was packed, so reservations are essential.

Located in Hyde Park near the University of Chicago, Virtue sits in a lively neighborhood with limited street parking. If you’re seeking a dining experience that blends Southern tradition with contemporary flair, Virtue is well worth a visit. You’ll leave impressed—and eager to return.

Washington, D.C. Restaurants Feel the Sting of Prolonged Government Shutdown

It’s been over a month since the federal government shutdown began, and for the restaurant world in Washington, D.C., the impact is immediate and increasingly painful. Recent data from BlackBox Intelligence reveals a sharp dip in restaurant traffic and sales, highlighting how the local hospitality industry is getting squeezed more than most.

The situation is grim for the city’s roughly 2,660 restaurants, many still trying to recover from previous disruptions. This time, the shutdown is compounded by ongoing government layoffs and declining consumer sentiment. As Jean Hagan, partner at EisnerAmper, points out, “Less people in the city means less restaurant customers.” Add to that the anxiety of rising prices and worries about jobs, and it’s clear why diners are staying home.

According to BlackBox Intelligence, restaurant traffic in the D.C. market dropped 2.8% in the week of Oct. 12, compared to -1.6% pre-shutdown. Upscale dining took the biggest hit, with traffic down 6.8% and total sales sinking 5.7%. On a brighter note, casual dining saw a slight uptick, with traffic up 1.6% during this timeframe.

Major brands are also noticing the pressure. The Cheesecake Factory expects Q4 revenue to fall by about 1%, reminiscent of the 2019 shutdown effect. Shake Shack, meanwhile, is rethinking its development pipeline, tilting away from D.C. and New York after ongoing macroeconomic headwinds.

As the shutdown drags on, analysts predict a conservative outlook for the rest of the year, especially for chains like CAVA and Sweetgreen that have a sizable presence in the D.C. area.

How Are Operators Coping?

Industry experts recommend that restaurants analyze their sales and profitability by daypart—and cut any zones that lose money during the shutdown. Loyalty programs are also getting attention, with consultants urging operators to launch or enhance these efforts to entice reluctant customers. Some restaurants have invited furloughed workers in for discounted meals. Taking care of regular customers can enhance brand loyalty when the shutdown is over.

The road ahead is uncertain, but one thing is clear: as long as the government shutdown continues, D.C.’s restaurants will be fighting an uphill battle to keep seats filled and lights on. It’s not much better in Northern Virginia or the Maryland suburbs.