If you haven’t been to The Tavern Restaurant in years, you might not know what you’re missing. A completely renovated restaurant retains much of its old charm — and original materials, in many cases — but updated for today. Chef Brandin Gray’s menu takes the same tack. “I like to say it’s recognizable but different,” he said. “They’re regular dishes that people know and enjoy, but we’re doing it with a little finesse.”

This year’s Restaurant Week special is no different: A frisée and arugula salad with a blood orange vinaigrette and topped with honey whipped ricotta, toasted almonds, and seared scallops.

Pair all of that with a cold glass of Sauvignon Blanc on the historic restaurant’s new second-story outdoor deck for a very downtown State College summer meal.