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Doan’s Bones Barbecue To Replace Boots

by and on March 04, 2015 6:40 AM

Barbecue fans have another another choice in the State College market now that a longtime convenience store is hanging up its "Boots."

Doan’s Bones will officially open its doors on March 16, moving into Boots’ location at 401 W. Beaver, which is in The Graduate building at the intersection of Beaver and Atherton Street.

Doan’s Bones specializes in catering, but also serves classic barbecue fare such as ribs, sandwiches, and wings for patrons wishing to dine in. The menu is extensive, and includes burgers, nachos, soups, and salads.

The 9-year old, family-owned restaurant is opening in State College to be closer to customers looking to place catering orders and attract local restaurant traffic from nearby apartments, says co-owner Brandon Corvin.

Corvin opened Doan’s Bones in 2003 at Whipple Dam, serving his first customers barbecue from a fire pit. Within a year, his restaurant had its own picnic area and covered takeout area. After the success at Whipple Dam, Corvin (whose friends called him Doan) and mother Anita purchased another location in Centre Hall that also served ice cream.

The State College restaurant opened briefly last weekend with limited menu options. It will remain closed until the grand opening, when all of the interior remodeling will be finished.

Corvin plans to add several tables and a counter near the windows so patrons can look out onto Beaver Ave.


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This post was originally published by the staff at Onward State. Follow Onward State on Twitter @OnwardState.

Zuber reports for Onward State. The northern New Jersey native is a Penn State junior, majoring in Industrial Engineering.
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