Since opening last September, Oeuf Boeuf et Bacon — also called “the French diner” by those of us still working on our French accents — has been carving out a much-needed niche in the downtown State College dining scene.
“We knew it was a diner and we couldn’t stray too far from that,” said co-owner Robin Smith. But adding Chef Gillian Clark’s classic French training resulted in the approachable and highly craveable yet definitively French breakfast and lunch menu. “It’s a little tongue in cheek,” said Robin. “It’s something different.”
For Restaurant Week, they’re offering a three-course prix fixe menu (an easy choice for a French restaurant) with a starter of vichyssoise, a potato, leek and cream soup, followed by flounder en papillote, cooked in a parchment paper packet, and finished with a decadent croiffle (that’s a croissant and waffle combo!).
Eaters can experience more classic French fare during the diner’s Sunday dinners — each week features a different three-course meal with seasonal dishes. Guests are welcome to BYOB (French wine not required but suggested!). Follow on Instagram for the latest menu offerings.