Hog father’s Old Fashioned BBQ has closed its location at 1669 N. Atherton St., but the space won’t be empty for long. And Hog father’s won’t be gone for long either.
Bradley’s Cheesesteaks and Hoagies, which has operated at 119 S. Pugh St. for nearly 10 years, will open as second location in the former Hog father’s.
Hog father’s, meanwhile, is planning to move to a new State College location in the near future.
Glenn Kunig, Hog father’s owner/operator, said his lease was not renewed. The barbecue joint closed up shop on North Atherton Street on Sunday after nearly five years.
Kunig said that Hog father’s is working on a lease now for a new location, but since it has not been finalized he could not say where.
‘We will be opening again as soon as we can,’ he said.
In the meantime, Hog father’s is still open for catering services, working out of Good Shepherd Catholic Church. Customers can contact hogfathersstatecollege@verizon.net or 814-231-1227.
Bradley’s owner, Ben Lippincott, said he’s been thinking about a possible second location for awhile and he just signed the lease on the North Atherton storefront, which is next to Jack’s Beer Shop.
In the past decade, Bradley’s has become a popular spot for those living and working downtown, and especially for late-night Penn State student crowds. But Lippincott said he saw an opportunity to bring the restaurant to a different demographic as well, one which may not be as inclined to make their way to Pugh Street for a bite to eat.
Even though Bradley’s has been there for 10 years this November, Lippincott said many of the parents of his daughter’s friends in their Park Forest neighborhood aren’t familiar with the restaurant.
‘They’re very different markets,’ Lippincott said.
Bradley’s will be doing some light renovations and plans to open the North Atherton location by August. It will offer the same fare as the downtown location — cheeseteaks, hoagies, sandwiches, salads and sides — but with a bit larger space he’s considering some additions as well.
One of those is a South Philly-style roast pork, which he said is a little more difficult to make in the Pugh Street building.
‘We’ve been doing that kind of low-key as a special sometimes,’ he said. ‘But with the new location we might push it to the forefront.’
