Central Reservation

101 E Beaver Ave, State College

Chef Jonathan Forshey doesn’t shy away from decadent ingredients and bold flavors at this downstate State College hot spot. His special dish for HVRW is no different. A whole smoked duck breast sits 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.