American Alehouse & Grill
821 Cricklewood Drive, State College
Open for lunch & dinner all week
Oyster Trio ($10), Pan-Seared Scallops ($20), Grilled Souvlaki Skewers ($28), Broiled Middlenecks alla Puglia ($17)
Oyster Trio: granny smith apple granita, blood orange & pomegranate, ponzu & macerated jalapeno. Pan-Seared Scallops: citrus-beurre blanc, chive espuma, sweet-corn & cherry pepper relish, fried leeks. Grilled Souvlaki Skewers: marinated steak, tomato bulgur pilaf, cilantro-mint chutney, grilled lemon, za’atar spiced soynuts. Broiled middlenecks alla Puglia: pancetta, shallot, roasted courgette, herbed panko, burnt lemon.
The Alehouse’s four offerings for Restaurant Week don’t exactly have a common theme, says Sous Chef Alex Singh, but they do showcase different facets of the restaurants as well as the diverse kitchen staff.
“I wanted to showcase the fresh oysters,” said Alex, who put together three different granitas to top the shellfish for a sampler of sorts. “And then for the clams alla Puglia, cook Rob is showing his Italian background.”
The scallop dish is quintessential Alehouse with a citrus beurre blanc (a classic French butter sauce) and chive espuma (that’s Spanish for “foam”) — a beautiful small plate with bold flavors. The skewers, says Alex, are pure nostalgia: “That takes me back to my childhood and feels perfect for Father’s Day.”
Whatever mood you’re in, the Alehouse’s HVRW specials are sure to match up. Pair that with one of the best patios in town, and you’re celebrating summer like the locals.
In Search of Lost Flavors (aka past years’ dishes)
Two featured specials: Crispy octopus appetizer and a Burgundy braised short rib with polenta
