346 E College Ave, State College
From meats sliced with a manually operated hand-spun Italian flywheel slicer to railings made by local iron workers, a focus on quality and craft is the essence of this downtown eatery. Attention to detail and a creative flair permeate both the food and the space. This year, Liberty invites Restaurant Week guests to enjoy hand-pulled burrata served with three house-blend meatballs and topped with red sauce and Romano cheese. This elevated Italian dish is accompanied by scratch-made toasted ciabatta and joined by a choice of a small caesar or house salad.