Happy Valley Restaurant Week is back June 12-21 with a record number of eateries participating in the showcase of Centre County’s culinary delights.
The annual event will have 34 participating eateries, the most since it was relaunched in 2021 by marketing professionals Maggie Anderson and Matt Fern, according to organizers.
“Greatest Hits” is the theme for this year, as restaurants highlight fan favorites and some of the dishes for which they are best known. It’s a departure from previous years, when participating businesses would concoct new dishes especially for the 10-day event.
“This year is all about celebrating what our local restaurants do exceptionally well,” event organizer Laura Mustio said in a statement. “If you find yourself wanting to try a new-to-you restaurant on a Friday night in October, you’ll still be able to reference this year’s Restaurant Week lineup to know what’s worth ordering. We want to create an evergreen list of standout dishes that can be promoted year-round, not just during the 10 days of Restaurant Week.”
Among the offerings, The Corner Room will feature steak and eggs with chimichurri sauce, toast and breakfast potatoes; Baja salmon with Spanish rice, roasted vegetables and sweet chili garlic marinade; and the classic Grilled Stickies a la mode. In a nod to its 100th anniversary, the downtown State College staple will also spotlight its 1926 Bloody Mary with Stateside vodka, McClure’s bloody mix, spicy dill pickle and a cajun rim.
Flour & Stone in Pine Grove Mills also will have Greatest Hits breakfast and dinner dishes. Avocado toast, which was a favorite dating back to when it was served at Flour & Stone’s sister restaurant Pine Grove Hall, includes smashed avocado on toasted Gemelli’s walnut bread with feta, pickled onions, fried shallots, poached local egg, house made hot sauce, and local herbs. Short rib gnocchi, meanwhile, has been a staple since the restaurant opened, with asiago-stuffed gnocchi with braised short rib, local mushrooms, horseradish and truffled parmesan.
Diners will be able to find something for most every palate, price range and mood, whether its the Fruits de Mer seafood appetizer and Tomahawk pork chop at Lionne & 1855 Lounge, foraged ramp risotto at the Allen Street Grill, the Turkish spread breakfast at Kitchen Garden or The Big Moejo signature sub at Moxmoe Pictures Famous Sandwiches. They can try the ahi tuna nachos at the Hublersburg Inn, a bison burger at Duffy’s Tavern, Big Springs Vodka pasta at the Blonde Bistro, Andy’s original Sicilian pizza at HiWay Pizza Pub, a cheesesteak at Maria’s or cookie dough bars at State Burger.
Those are just a few of the features during Happy Valley Restaurant Week. For a full list of participating restaurants and dishes, visit happyvalleyrestaurantweek.com/restaurants.
Throughout the 10-day event, guests will also have the chance to win gift card giveaways, offering opportunities to dine at participating restaurants for free. Details about giveaways, featured dishes and event updates can be found on Happy Valley Restaurant Week’s Instagram.
The 2026 edition of Happy Valley Restaurant Week, which is sponsored by the Happy Valley Adventure Bureau, is led by a growing team of local residents that includes returning members Fern, Mustio and Carolyne Meehan, along with new additions Brad Groznik and John Esteves.
