PINE GROVE MILLS — Nestled in the middle of the picturesque village of Pine Grove Mills in Centre County is a place for locals to gather around live music, craft cocktails and delicious food — with many of the menu items crafted around locally grown and produced ingredients.
Pine Grove Hall and neighboring Flour & Stone are “sister businesses” owned by Liz Grove. Pine Grove hall opened in 2020 inside the restored 1901 Odd Fellows Hall. Flour & Stone opened next door in 2024, offering a Mediterranean-inspired menu in a more casual setting.
“Together, the two spaces are rooted in the belief that food and community are deeply connected, and that small, locally focused places truly matter,” Grove said in a statement to The Centre County Gazette.
With two floors in operation at Pine Grove Hall, guests can enjoy dinner, enjoy a concert or community event while having a great meal.
“The space was intentionally designed to be one people return to, again and again,” Grove said.
She said using locally grown and produced ingredients is central to how the menus are developed.
“We work with nearby farms and purveyors and allow what is available locally to guide our offerings, rather than forcing ingredients on the menu year-round,” Grove said. They have business relationships with several local producers such as Grove American Beef, Deep Hollow Forest Farm, Blackbranch Farm, Pole Cat Hollow Farm, Goot Essa and Gemelli’s.
“When something is fresh and abundant locally, we highlight it; when it’s not, we adjust. This flexibility allows the menu to stay honest, seasonal, and closely tied to the region and the people who produce our food,” Grove said.
Farm to Table concept
Grove explained that the farm-to-table concept strengthens the local ecosystem, keeps money circulating locally, supports local farms and producers, and preserves agricultural traditions in the region.
“It also gives diners a deeper connection to their food — where it comes from, who grew it,
and why it tastes the way it does,” Grove explained. “When restaurants and farms work together, the result is more than a meal. It’s a shared investment in the health, identity, and sustainability of the community.”
Seasonality
Seasonality shapes the menus and keeps them feeling alive and responsive. Instead of offering the same dishes year-round, Grove lets the seasons guide menu choices.
“Warmer months often means brighter flavors and fresh produce. In colder months, we lean into heartier dishes, storage crops, and comforting preparations. This rhythm keeps the menu interesting for our guests and true to the region we’re part of,” Grove added.
The culinary program is led by Head Chef Brittney Pereda, with Nicholas Lombardy
serving as Sous Chef.
“Together, they bring a strong commitment to scratch cooking, thoughtful preparation, and working closely with local farms and purveyors whenever possible,” Grove said.
Pereda was raised in Miami by her Cuban grandmother, an experience that brings a distinctive and creative spark to the dishes she creates. Both chefs emphasize respect for ingredients and seasonality, balancing creativity with approachability, and are deeply invested in translating relationships with local producers into food that feels both comforting and intentional.
Future growth
Grove’s vision for the future isn’t necessarily about expanding in size — it’s about deepening its role as a community gathering place. Pine Grove Hall is adding more community-focused events, including a growing partnership with Connect Happy Valley, and serving as a regular meeting place for the newly formed Pine Grove Mills Village Association.
At Flour & Stone, a walk-up window was added last year offering ice cream, coffee, and grab-and-go items. This spring, Grove plans to refine that concept and make sure more people in the community are aware of it.
“We also have a beautiful outdoor patio that fully embraces central Pennsylvania’s warmer months — Sunday brunch, mimosas, and relaxed afternoons on the back patio are very much part of the experience we hope people associate with Flour & Stone,” Grove said. “We are also working toward expanding our to-go menu, which we see as an important area of growth.
Grove added that she hopes to build stronger connections with the local business community by positioning Flour & Stone as a weekday breakfast, lunch, and informal meeting place.
Pine Grove Hall, 101 E. Pine Grove Rd., Pine Grove Mills, is open Wednesday through Saturday from 5 to 9 p.m. and 4 to 8 p.m. on Sunday.
For more information or to make a music event reservation at Pine Grove Hall, go to www.pinegrovehall.com.
Flour & Stone, 125 E. Pine Grove Rd., Pine Grove Mills, is open Wednesday through Sunday for breakfast and lunch from 8 a.m. to 2 p.m. and for dinner from 5 to 9 p.m. Dinner is available on Sunday from 4 to 8 p.m. Weekdays at Flour & Stone are well-suited for local businesses to gather, meet, and enjoy a meal together during the workweek.
For more information or to make dinner reservations at Flour & Stone, go to www.flourandstone.com.
