The Shack started with a simple idea—to serve the highest quality food without pretense. The consistently changing and evolving menu is influenced by our region and accented by our family’s mountain roots and our Eastern European Jewish heritage. Fortunately enough, it’s located in Staunton, Virginia, in middle of the Shenandoah Valley—an area which provides a full 25% of Virginia’s farm product, from out of the ground to the hoof and beak.
For atmosphere and inspiration, Chef Ian Boden didn’t have to look any further than his wife Leslie’s family. Tissy, her Grandmother, lived in the ‘shack’ (that now serves as the logo), a home in Swope, VA where she cooked up all of the Appalachian and Southern dishes that inspire much of the current menus. The pictures of the family and the old shack that hang inside serve as homage as much as they do decoration.
Ian Boden of The Shack in Staunton Virginia has received critical acclaim from publications as wide ranging as The Wall Street Journal to Garden & Gun. After climbing the ranks at NYC, Chef Boden relocated back to Virginia and the Shenandoah Valley to create a cuisine that is both forward thinking and yet respectful of the past.
The Shack was named one of the places for “Best Burgers in the South” by Garden & Gun Magazine and was recognized by Southern Living Magazine as one of the “Best New Restaurants” and Esquire Magazine tapped The Shack for the “Best Dish” award for 2014 Restaurant Issue.
Most recently Ian was nominated for 2017 “Best Chef Mid-Atlantic” by the James Beard Foundation for his second time.
Chef Boden is available for restaurant and food brand recipe/menu development projects. email@example.com