The Shack

Pizza restaurant · Staunton

The Shack

Pizza restaurant · Staunton

3

105 S Coalter St, Staunton, VA 24401

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The Shack by null
The Shack by Tom McGovern
The Shack by Eater
The Shack by Eater
The Shack by Eater
The Shack by Eater
The Shack by Tom McGovern
The Shack by Tom McGovern
The Shack by Tom McGovern
The Shack by Tom McGovern
The Shack by Eater
The Shack by null
The Shack by null
The Shack by null
The Shack by null
The Shack by null
The Shack by null
The Shack by null
The Shack by null
The Shack by null
The Shack by null
The Shack by null
The Shack by null
The Shack by null
The Shack by null
The Shack by null
The Shack by null
The Shack by null
The Shack by null
The Shack by null

Highlights

Homey venue for upmarket New American fare in a snug space with mismatched chairs & funky wall art.  

Featured in Eater
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105 S Coalter St, Staunton, VA 24401 Get directions

theshackva.com
@theshacksva

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Reserve

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105 S Coalter St, Staunton, VA 24401 Get directions

+1 540 490 1961
theshackva.com
@theshacksva

Menu

Reserve

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dine in
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reservations

Last updated

Jul 10, 2025

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@eater

"Chef Ian Boden's restaurant, the Shack, known for a tasting-menu-only spot marrying Jewish roots with Southern cooking, faced difficulties due to the pandemic. Boden shifted to a takeout program with dishes like burgers and pot stickers and later planned to start a new business, the Staunton Grocery, to sustain his connection with local farmers and the community." - Sara Sheridan

How Two Fine Dining Restaurants Were Reshaped By COVID-19 - Eater
View Postcard for The Shack
@eater

"Chef Ian Boden's restaurant, The Shack, is positioned just outside of Shenandoah National Park and is experiencing hesitancy to reopen due to the majority of their clientele potentially coming from areas with higher infection rates." - Nick Mancall-Bitel

As National Parks Reopen, Nearby Restaurants Worry About the Coronavirus - Eater
View Postcard for The Shack
@eater

"“Lean” is a good way to describe the Shack, a tiny prix fixe restaurant that was forced to close just weeks after receiving a three-star rave from the Washington Post. When the Shack does eventually reopen, Boden expects that tastes will have changed. Because he anticipates fewer tourists seeking destination dining, he’ll have to scrap the prix fixe he’s spent years honing in favor of less expensive, more casual food. “It’s a little heartbreaking, but I have bills to pay, I have people that rely on me and depend on me, so I have to think strategically,” Boden says." - Caleb Pershan

Restaurant Owners Wonder What a Post-Coronavirus Reopening Will Look Like - Eater
View Postcard for The Shack

Jason Collier

Google
Extraordinary. Worth a detour if you get my drift. Service was impeccable. Kind attention to detail in every way and the very best flavors of the season. An absolute pleasure. The fixed price menu was extremely reasonably priced and the best way to enjoy the experience. Tunes playing were also tasty. An intimate gem.

Jeff Gelber

Google
This was our first time visiting since they changed concepts and it did not disappoint. Every single dish was great and some were spectacular. The agnolotti was one of the best pastas I've ever had and I'll dream about the cauliflower. As always, the service was excellent. Can't wait to come back and try out new dishes as the menu changes.

Mary “MM” Thacker

Google
Dinner at the Shack was utter perfection, from the delicious lamb and beef meatball starter to the unique pasta tasting (which included pillowy, delectable ricotta gnocchi). The service was attentive, and the vibe of the entire restaurant is truly special.

Raafat Zaini

Google
Loved this tiny and unassuming shack. Small menu with cool choices rich of layers of flavors. We did not take the pick 3 dishes menu and ordered as we liked. We were not interested in the desert. Roasted cauliflower was delicious. The Rockfish Crudo was tasty and tiny. The spaghetti was a bit on the dry side. The wagyu steak was ok. The Agnolotti pasta was a great surprise. We then followed up with a Bianca pizza that was great.

Laura Shannon

Google
We had high expectations and were extremely disappointed with our meal. We ordered the hasselback potato dish wish was not cooked thoroughly and didn't have the crispy ends as described by the waitress. The sauce was laking in flavor, I would compare it to spagetteos poured over a slightly raw sliced potato that was of poor quality (not moldy) but had alot of black spots. We also order the crudo fish appetizer which was very bland except for the flavor of the dill, chared tomatoe, and sauce. For the dinner we ordered the wagyu dish which was an extra cost. I have had wagyu, and my husband has made A5 wagyu and what we were served was definitely not wagu beef. It was actually the worse steak I ever had. It was med rare cook and was still the toughest cut I've ever had to cut, extremely chewy and also lacking in flavor. The side of tomato and chippolini onions were good but all of these things could be bested by a good home cook and a trip to Martins. The best part of the meal was the pizza. Though comming from NY it was OK. The crust was good and the technique was modern and looked appropriately appetizing. The problem was it seems like a decent deal, looks good on the plate but the quality and skill are lacking. The fact that the potato was raw and I got food poising yeah... I won't eat at any of his restaurants again. This was one of the worst meals I've ever had masquerading as high end cooking. The food looks amazing on social media but I feel like I've been catfished.

John Walsh

Google
Driving by with my daughter I thought it looked nice, when it came up highly reviewed we went. Caesar salad was good, but then came the agnolotti and margherita pizza😳🤯. We were comparing it to our gold standard in Jersey City, her complaint was the cheese ratio was better in JC's larger size, I'm more of a crust fan so this is now my gold standard. Because I took the crust and used it as a sponge to get all of the agnolotti capers and sauce off that plate. I usually like to take pictures of beautiful food presentations, but these were taken after realizing how good they were. I was camera ready when the chocolate ice cream came out, fantastic togarashi topping worked perfectly.

Tiffany W

Google
Phenomenal food—reputation is well deserved. We ate there both for lunch and dinner on Easter. They were open 12-6pm. For lunch we got the special (grit crusted lion’s mane mushroom and slaw) and the tuna crudo, as well as the ricotta tortelloni and the red sauce pizza. For dinner we went back for the papardelle, the spaghetti, and the bianca pizza which was excellent. We would return next time we go to Staunton. The service was really friendly and I would wholeheartedly would recommend this place to others.

Scott Hall

Google
Great food. Fresh, well balanced and friendly service. A great find and well with a visit!