Maude & the Bear is a restaurant and inn located in Staunton, Virginia, that has been named as a best new restaurant by the James Beard Foundation, New York Times, USA Today, Esquire Magazine and more. The beautiful building was created from a 1926 Montgomery Ward kit house that was re-created as a modern restaurant and inn. The menu features a four-course progressive dining experience with seasonal offerings that highlight regional ingredients and draw from Chef Ian Boden’s family roots, his wife Leslie’s rural upbringing, and their travels. Chef Ian Boden started his career in a small family-owned bistro just outside of Washington DC. After college, Ian moved to New York City, working at several prominent restaurants that you may never have heard of. Ready for a change, he moved back to Virginia where he opened a few restaurants, most notably The Shack, which received national acclaim. Ian has been nominated twice for Best Chef Mid-Atlantic by the James Beard Foundation. Tomato tart, crudite, chicken of the woods lightly dusted Caramelized apple, sour cream, trout roe Sungolds, apricots, chanterelles Oyster, wagyu shmaltz, crispy scallions Pani puri, duck liver mousse, strawberry andouille, pickled green strawberry Eggplant, coco, green tomato Guinea hen, tomato, okra Peach, chanterelle, ice cream, key lime, sour corn Honey cake, pat de fruit, cow tail Grade: A