Welcome to the schmaltzy south!
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 the 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.
ABOUT THE SHACK
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.
Our national and regional acclaim includes James Beard Semi-Finalist Best Chef Mid-Atlantic (twice), Best New Restaurant in the South list by Southern Living, Starchef.com Rising Star DC, and Eater.com’s Essential 38 South.
Using sorghum from Muddy Pond in Monterey TN and southern chili mash Ian developed two unique sauces that have garnered national attention in publications such as Bloomberg News & Taste of the South Magazine.