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.