Pan Seared Rainbow Trout ($30)
Pan seared rainbow trout with lemon & thyme, wholegrain mustard cream spaetzle and asparagus
We think summer is the perfect time to try out one of the best seats in downtown State College — The Tavern’s second-story balcony overlooking College Ave. While the traffic slows down, the people-watching is still top notch, and it’s all paired with some of the best food and drink downtown has to offer.
For Restaurant Week, Chef Brandin Gray put together a dish that pulls from all the inspiration of the longtime restaurant’s newest iteration.
“We’re trying to mold our menu around rustic Central Pennsylvania things,” says Chef Brandin. “There’s a lot of German heritage here, some of the best trout streams in the country are here.” This rainbow trout special brings it all home with familiar flavors offered up in an elevated dish perfect for a laidback summer vibe.
