Renowned chef Ian Boden has launched Maude & the Bear, a new culinary inn that offers a radically upscale dining experience compared to his famed hole-in-the-wall restaurant, The Shack. The English-style restaurant, located in a 1926 Montgomery Ward kit-home, features a beautifully renovated dining room, a modern open kitchen, and offers four and seven-course tasting experiences with wine pairings and mixologist-crafted cocktails.
Boden, a two-time James Beard Best Chef semifinalist, has expanded the boundaries of his Appalachian-inspired cuisine with dishes like pan-seared morel mushrooms with starflowers and liquified scallops, and house-made focaccia with crème fraîche, chicken skin, and hackleback caviar. Guests can also stay in one of the inn’s spacious suites or cottage, complete with upscale amenities and a multicourse breakfast.
Maude & the Bear aims to combine the coziness of The Shack with the innovative gastronomy of Glass Haus, reflecting Boden’s extensive experience in the fine dining and hospitality industry. The inn is open Thursday through Sunday via reservation, offering an immersive dining and lodging experience for guests. Additionally, The Shack has been transformed into a wood-fired pizzeria and burger joint by Boden and his longtime sous chef, Mike Skipper.
With Maude & the Bear, Boden has created a comprehensive vision that showcases his talent and creativity, providing guests with a unique and luxurious dining experience. The Bodens have successfully combined the best elements of their previous ventures to create a must-visit destination for food enthusiasts.
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