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Nearly 30 eateries are participating in Happy Valley Restaurant Week. See the menus

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  • Nearly 30 Centre County restaurants joined the 2025 Happy Valley Restaurant Week.
  • Participating venues offer limited-time specials for 10 days, starting June 13.
  • Event promotes local dining through prix fixe meals, food challenges, and cocktails.

Centre County restaurants will flex their culinary muscles for Happy Valley Restaurant Week, a 10-day celebration that aims to showcase the diversity and creativity of the local dining scene.

From June 13-22, participating restaurants will offer limited-time specials and menus. Almost 30 restaurants have signed up to participate, according to Happy Valley Restaurant Week’s website.

“We’re proud to shine a spotlight on the incredible food and talent we have right here in Happy Valley,” event organizer Maggie Anderson said in a release. “Whether you’re a longtime local or visiting for some summer fun, this is a perfect chance to try something new and support our local dining community.”

Below is a list of participating restaurants and any specials they’ll offer during the week. Not all restaurants have listed specials yet — and more participants may be added — so check back to happyvalleyrestaurantweek.com for updated information.

Alloy Kitchen at Titan Hollow will serve mac and cheese balls with tomato soup and a mini beef Wellington during Happy Valley Restaurant Week.
Alloy Kitchen at Titan Hollow will serve mac and cheese balls with tomato soup and a mini beef Wellington during Happy Valley Restaurant Week. Matt Fern/Happy Valley Restaurant Week Photo provided

Allen Street Grill: Braised rabbit ravioli ($21); Tortuga cocktail ($12); Eden cocktail ($16)

Alloy Kitchen at Titan Hollow: Mac and cheese balls with tomato soup; Mini beef Wellington

Bill Pickle’s Tap Room: PB hot wings ($11)

Blonde Bistro Brew Works

Central Reservation: Rainbow trout ($14); Sweet pea risotto ($23)

Federal Taphouse: Federal Taphouse chicken quesadilla; Brisket mac and cheese; Triple layer lemon cake; Pickletini

Flour and Stone: Lamb merguez and peppers ($14)

Grace Restaurant

Gigi’s Southern Table

Happy Valley Brewing Company: Mt. Nittany Challenge: A stack of six BrewCo burgers with cheese and bacon, a full order of wings, side of fries and barbecue pulled pork topped mac and cheese. Anyone who can finish it in 30 minutes or less gets the meal for free and a bag of goodies. ($75)

Happy Valley Brewing Company will offer the Mt. Nittany Challenge, where guests will have 30 minutes to eat a six-patty burger, 10 wings, french fries and pulled pork mac and cheese.
Happy Valley Brewing Company will offer the Mt. Nittany Challenge, where guests will have 30 minutes to eat a six-patty burger, 10 wings, french fries and pulled pork mac and cheese. Matt Fern/Happy Valley Restaurant Week Photo provided

HiWay Pizza Pub

The Honey Baked Ham Company: The French dip trio ($12)

Hublersburg Inn

Legends

Lobby Bar: Eden ($16)

Moxmoe Pictures Famous Sandwiches: Lawn chair legend ($6.50-16.95)

Oeuf Boeuf et Bacon: Three course meal: couscous salad, poulet roti with mushroom bread pudding, and chocolate ganache tart ($25)

Pine Grove Hall: Shadows & Fog cocktail; Smashed cucumber salad

RE Farm Cafe: Black currant chicken; Garden Party mocktail

Robin Hood Brewing Co.: Mexi Cali grilled flatbread ($15.99)

State Burger Co.: The Golden Ticket ($9.75)

Tasty K: Cheesy rub

The Corner Room: Spinach and artichoke dip ($12); Pineapple poblano shrimp ($18), Summer Time Shine ($12)

The Field Burger and Tap: Bloody Mary burger; S’mores fries; Bloody Mary; S’mores espresso martini

The Naked Egg Café: Armadillo egg ($4.99)

The Tavern: Pan seared rainbow trout ($30)

The View Restaurant & Bar

Trophy Room: Crab bomb dip and lobster roll; Romaine grilled shrimp Caesar; Chicken caprese; Delmonico steak; Italian sausage sandwich

This story was originally published June 11, 2025 at 12:46 PM.

Sam Woloson
Centre Daily Times
Sam Woloson is a news intern for the Centre Daily Times. He graduated from Penn State in May 2025, where he spent time as a football reporter and the managing editor of The Daily Collegian.
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