For comfort food with a summertime twist, Robin Hood Brewing Co. is featuring a housemade mac and cheese, topped with lump crab meat and garnished with Old Bay and scallions.

“We wanted to do something different,” said Mark Lambert, director of operations. “A regular customer isn’t getting something that they’ve already had. We want it to be like, Wow!”

Mark suggests pairing this dish with the King Richard Red Ale or “really any IPA.” Brewer Caleb Peachey is putting out new beers every two to three weeks, so there’s always something to try.

Also during Restaurant Week, Robin Hood will be slinging wings at Wing Fest on June 20. But the patio at the Bellefonte eatery is a pretty sweet spot, too. “It’s almost like being on your own back porch,” Mark said.