Happy Valley’s favorite culinery 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!
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
The Corner Room
Turkey Tostada with grilled turkey breast, fresh tomato salsa, cilantro, black beans and corn ranchero sauce and lime crema
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.
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.
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
Pan-seared salmon dish with cilantro lime rice, honey ginger snow peas, and pineapple salsa + a guava margarita
Angelo’s Pizzeria
Spaghetti and meatball stromboli
We Are Inn
Maine lobster tail with garlic mashed potatoes, served with a zucchini medley and a secret garlic butter garlic sauce
Gigi’s Southern Table
Southern Mac & Cheese and Smoked Burnt Ends are served with cornbread and a salted smoked butter
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
The Cakeshop by Tati
Almond frangipane tart with blueberry and yuzu jam, lemon zest, and crushed almonds
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
URBN Coffeehaus
Buffalo chicken flatbread with made-from-scratch ranch sauce, cheddar, and colorful fresh veggies served on soft and buttery naan bread
HiWay Pizza DOWNTOWN
Picante pizza with soppressata, pepperoni, whipped ricotta, Calabrian chiles, and hot honey
URBN Flavorhaus
Half-pound certified Angus burger stacked with house-brined and hand-breaded buffalo chicken tenders
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
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
Bill Pickle’s Tap Room
French dip sandwich with thinly sliced prime rib, caramelized onions, and provolone cheese
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
Mamma Lucrezia’s Pizzeria and Italian Restaurant
Tomato cannelloni with goat cheese and balsamic pearls
HiWay Pizza WEST
Spicy Chicken and Shrimp Fra Diavolo
