As French diner closes, this iconic State College property sits empty again
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- Oeuf Bouef et Bacon has closed nearly three years after opening in State College.
- Chef and owner Gillian Clark cited several challenges, including her health and staffing.
- The property that once housed Baby's Burgers and Shakes is again available for lease.
A State College restaurant located in an iconic downtown property has closed its doors after nearly three years in business.
Oeuf Boeuf et Bacon ceased operations in early July after opening at 131 S. Garner St. in September 2022. Renowned comfort food chef and owner Gillian Clark said she was satisfied with the tenure of her restaurant, which served French favorites and American diner fare inside the former Baby’s Burgers and Shakes property.
“We felt like we did everything we set out to do in bringing something different to State College,” Clark told the Centre Daily Times. “I’m old enough to remember ‘The Mary Tyler Moore Show,’ which stopped producing the show because they wanted to end on a high note. I didn’t want to end with me saying, ‘OK, we can only be open for an hour today because I’m too old to stand up.’ We figured we’d end on our own terms.”
”No restaurant lasts forever anymore,” Clark added. “Those days are kind of gone. This here was our swan song.”
Several factors were at play when Clark chose to close her diner. Chief among them was her health, which was significantly impacted by recent operations that include a knee replacement and rotator cuff surgery.
“For me, it was a decision for my health,” Clark said. “I didn’t want to spend my older years on top of a stove.”
The award-winning chef noted that State College’s market was significantly different from others she had experienced throughout her career. With classes out at Penn State for a quarter of the year, Clark said Oeuf Boeuf et Bacon was tasked with navigating unstable staffing and slow periods in dining demand.
Clark said she was proud to find a base of loyal customers who appreciated her take on a French-inspired menu that was stuffed with croissants, Belgian waffles, croque monsieur, beef bourguignon and a host of American diner favorites like pancakes, burgers and milkshakes. The 100% from-scratch restaurant received strong and positive responses to its events, which included themed Valentine’s Day meals and themed Sunday dinners.
Oeuf Bouef et Bacon, whose name directly translates to “egg, beef and bacon,” strove to make its French-inspired menu approachable for diners who weren’t familiar with those flavors and ideas, Clark said. Introducing guests to new dishes was often part of the fun.
“I think people really get accustomed to the food they’ve had for years in State College, and getting them to accept something done a little differently wasn’t always easy,” Clark said. “Some people are really interested in something different, and some people aren’t. We had some people who’d say, ‘Oh, this isn’t French.’ They’d storm out, but thank goodness they were in the minority. We had other people who’d say they wouldn’t eat here because they were big fans of Baby’s, which I think is very short-sighted.”
Clark graduated from L’Academie de Cuisine, a lauded culinary school, in 1995 and worked in several Washington, D.C. restaurants before opening her own in Maryland and New York. Her specialty fried chicken helped her land multiple appearances on marquee Food Network programs, including a win on “Throwdown With Bobby Flay” and a visit from host Guy Fieri on “Diners, Drive-Ins and Dives.”
Clark returned this summer to New York City, where she’s working as a culinary development director. A published author, she hopes to continue writing about food and pursuing other endeavors, including collaborations with National Public Radio.
“I haven’t put down my chef coat,” Clark said. “I’ll keep working to be influential in the food industry by staying here and raising the next generation of culinarians, which I take a great deal of pride in.”
Baby’s Burgers and Shakes, a 1950s-themed eatery, was a State College staple from 1987 to its closure during the COVID-19 pandemic. The space is now available for lease through Continental Real Estate Management’s David Fonash at 814-308-4768 or dave@continentalrealestate.net.
This story was originally published July 14, 2025 at 4:38 PM.
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