Happy Valley’s favorite culinary celebration is back!
If it’s summer in Centre County, it’s time to fire up your appetite for Restaurant Week! Enjoy brand new dishes that our area’s inspired chefs have dreamed up just for this event. Grab your dining buddies, a seat at your favorite local tables, and get ready to delight in this year’s culinary celebration!
The tastiest event of the year!
June 16 – 25, 2023
Tempt your tastebuds via email? Sign up for our newsletter to receive Restaurant Week updates (where drool-worthy photos of this year’s featured meals are a given…)
Get HUNGRY,
Happy Valley!
This summer, enjoy a new culinary scene in Centre County as our area’s talented chefs create dishes available for one week only. Try new tastes at your old stand-bys or see what’s cooking at that place you haven’t been to.
The Tastiest Event of The Year!
June 16-25, 2023
Stay tuned for what’s on the menu! Or better yet, sign up for our newsletter to receive news and updates directly in your inbox.
Get HUNGRY,
Happy Valley!
This summer, enjoy a new culinary scene in Centre County as our area’s talented chefs create dishes available for one week only. Try new tastes at your old stand-bys or see what’s cooking at that place you haven’t been to.
The Tastiest Event of The Year!
June 16-25, 2023
Stay tuned for what’s on the menu!
Or better yet, sign up for our newsletter to receive news and updates directly in your inbox.
It’s a party for the palate… and you’re invited!
Happy Valley Restaurant Week is a celebration of our area’s energized and ever-growing restaurant scene — a spotlight that we get to shine on the creative culinary minds that make dining out in Centre County so darn tasty.
During Restaurant Week, our area’s top chefs will present brand new mouthwatering entrees, drinks, or desserts – for one week only!
Diners will experience firsthand the variety and vibrancy of our culinary community, while supporting local favorites and discovering new talent.
Participating Restaurants
Let’s reminisce. Here are the dishes diners delighted in last year!
Oeuf Boeuf et Bacon
Three course prix fixe: Shot of Vichyssoise, Flounder en Papillote, and Croiffle & Caramel
Pine Grove Hall
Rainbow Tuna Tataki: Black sesame-crusted seared Ahi tuna with a peach ponzu sauce, marinated cucumber and horseradish made blue and purple with butterfly pea flower, cilantro microgreens, fried shallots, pink peppercorn, roasted cherry tomatoes, herb oil, and snap peas
HiWay West
Four featured specials: Twenty-Clove Garlic Chicken, Summer Shrimp Pizza Napoletana, Zucchini Threads, Strawberry Zabaglione
American Alehouse & Grill
Two featured specials: Crispy octopus appetizer and a Burgundy braised short rib with polenta
Allen Street Grill
A Summer Thing: Suntory's Roku Japanese gin meets St-Germain elderflower liqueur, blue agave nectar, lemon and juice from fresh honeydew, cantaloupe, and watermelon.
The Field Burger and Tap
Surf and Turf Burger: The Field Burger topped with Shrimp, Scallop, Crabcake, Remoulade, Arugula, Cheddar Cheese, Roasted Red Pepper on a Brioche Bun
We Are Inn
Petit Surf & Turf Dinner ($39.99): Coconut Shrimp, Caesar Salad, Petit Surf & Turf, and Italian Lemon Cake or Grilled Stickies with Ice Cream
URBN Flavorhaus
Half-pound certified Angus burger stacked with house-brined and hand-breaded buffalo chicken tenders
Carter’s Table
Around the World Grilled Chicken Rice Bowl: Fried cilantro lime rice, grilled chicken thighs, pickled peppers and carrots topped with sriracha mayo, Peruvian green sauce and jalapeño cilantro crema with tomatillo salsa and fire roasted salsa on the side
Robin Hood Brewing Co
So Cal Grilled Flatbread Chargrilled pizza dough with pesto ricotta cheese base, Cajun chicken and sundried tomatoes topped with roasted pine nuts, arugula tossed in lemon vinaigrette, red onions and shaved asiago cheese
So Why Does Restaurant Week Matter, Anyway?
So Why Does Restaurant Week Matter, Anyway? A [...]
HiWay Downtown & Alla Spina
Four featured specials: Summer Shrimp Pizza Napoletana, Strawberry Basil Salad, Prosciutto and Melon Board, Gelato Bomboloni
Creekside at the Gamble Mill
Pride-Themed Norwegian Salmon in Andouille Cream Sauce: Seared Norwegian salmon in an andouille cream sauce, served with asparagus, carrots, spaghetti squash, and beets
Gigi’s Southern Table
Southern Mac & Cheese and Smoked Burnt Ends are served with cornbread and a salted smoked butter
Mamma Lucrezia’s Pizzeria and Italian Restaurant
Tomato cannelloni with goat cheese and balsamic pearls
The Naked Egg Café
Two deep fried eggs topped with a Southern-inspired remolade filling and a pickled jalapeno
The Corner Room
Creole mac ‘n cheese topped with smoked chicken
Webster’s Bookstore Cafe
Deconstructed spring roll platter with grilled tofu, purple sweet potato noodles, rice noodles, fresh asparagus, sunflower seed pate, and a strawberry pico de gallo
Creekside at the Gamble Mill
Thick cut pork loin chop stuffed with chorizo, topped with pork belly and smoked gouda cheese, drizzled with mango BBQ, pumpkin seed spaghetti squash and local rainbow chard
RE Farm Café
Nettle Toast with Seared Asparagus: Seared asparagus, pea shoots, nasturtium, and duck egg aioli over a piece of nettle toast
HiWay Pizza WEST
Spicy Chicken and Shrimp Fra Diavolo
State Burger Co.
The Circus Freak: a buttered popcorn flavored milkshake juggling your favorite circus treats — a popcorn ball, salted pretzel, cotton candy, and lollipop.
Hublersburg Inn
Pan-seared salmon dish with cilantro lime rice, honey ginger snow peas, and pineapple salsa + a guava margarita
Bill Pickle’s Tap Room
French dip sandwich with thinly sliced prime rib, caramelized onions, and provolone cheese
The Blonde Bistro Brew Works
Garlic grilled swordfish with jumbo shrimp rests on a bed of creamy baby spinach and parmesan risotto topped with an organic green bean garnish
Bonfatto’s Italian Market & Corner Café
Four featured specials: Panini Primavera, Sausage and Wild Mushroom Pasta, Strawberry Shortcake Scone, Lavender Matcha Lemonade
Liberty Craft House
Hand-pulled burrata served with three house-blend meatballs and topped with red sauce and Romano cheese
Federal Taphouse
Strawberry rhubarb crisp topped with Berkey Creamery ice cream and candied lemons
The Tavern
Nittany Lyonnaise Salad: Lyonnaise salad with frisée, confit marble potatoes, bacon lardons, Dijon dill dressing with pan-seared rainbow trout
The Corner Room
Turkey Tostada with grilled turkey breast, fresh tomato salsa, cilantro, black beans and corn ranchero sauce and lime crema
RE Farm Cafe
Nasturtium salad, with greens dressed in a vingariette, topped with pickled radish and nettle bread croutons all on top of a chive sour cream dressing
The Field Burger + Tap
Happy Valley Street Corn Burger with cotija cheese, fresh pico de gallo and avocado and garnished with a piece of Mexican street corn
Pine Grove Hall
Local asparagus with shaved stone fruit, saffron yogurt, olive caramel, toasted almonds and finished with fresh, chive tops, fennel and other assorted herbs from the on-site garden
Hublersburg Inn
Four featured specials: Wild Mushroom Flatbread, Grapefruit Gin and Tonic, Lemon Bruleed Salmon, and Caramel and Chocolate Filled Zeppoles
Gigi’s Southern Table
Seafood Waterzooi: A creamy Belgian stew brimming with tender fish, succulent shellfish, and aromatic herbs
Convos From the Kitchen
So Why Does Restaurant Week Matter, [...]
HiWay Pizza DOWNTOWN
Picante pizza with soppressata, pepperoni, whipped ricotta, Calabrian chiles, and hot honey
We Are Inn
Maine lobster tail with garlic mashed potatoes, served with a zucchini medley and a secret garlic butter garlic sauce
URBN Coffeehaus
Buffalo chicken flatbread with made-from-scratch ranch sauce, cheddar, and colorful fresh veggies served on soft and buttery naan bread
The Cakeshop by Tati
Almond frangipane tart with blueberry and yuzu jam, lemon zest, and crushed almonds
Federal Taphouse
Grilled pork chop with broccoli rabe, caramelized apples, celery root puree, and candied bacon sherry vinaigrette
Angelo’s Pizzeria
Spaghetti and meatball stromboli
State Burger Co.
Dessert Burger: Chocolate & marshmallow ice cream in a cracking chocolate shell, topped with a strawberry pizzelle, and sandwiched between a caramel-glazed butterscotch cake bun, stuffed with a cheesecake whip. Served with sugar cookie fries and strawberry "relish"
Central Reservation
Whole smoked duck breast on a pile of smashed sweet potatoes, rainbow chard, and crispy maitake mushrooms, all topped with a yuzu aioli and surrounded by a miso demi-glace
