
Maude and the Bear
Points
520
A reservation-only seasonal tasting menu in a 1926 kit house in Staunton, Virginia. Chef Ian Boden's four-to-eight course dinners lean hard into local sourcing — ramps, morels, dry-aged proteins, preserved and fermented ingredients — in a spare, intimate room. Thursday through Saturday only, with an adjoining inn. Best for a special-occasion dinner for two.

