Restaurants Using Local Ingredients

For many college students, farmers markets produce an impassable obstruction- having to prepare your own meal. Be it due to time constraints, lack of skill, or laziness, some students cannot overcome such a hurdle. They may want to eat local produce, but just not make it. Luckily, some restaurants serve food made from locally grown ingredients. From the hearts of the kitchen illiterate, we honor and present the following:

The Way Café and Bakery

2355 Halfmoon Valley Road
Port Matilda PA

http://www.wayfruitfarm.com/deli.php

wpsu.org

Located outside of State College, near Port Matilda, the Way Café and Bakery is only a short car ride—or longer bike ride—away from Penn State. Located on the Way Fruit Farm, the café offers breakfast, lunch, and dinner. All fruits and vegetables come directly from the Way Fruit Farm or other local farms. The meats and cheeses used also come from local sources. Lunch and dinner options consist of mostly deli-style sandwiches and hot sandwiches such as Beef BBG and Turkey Scampi, while breakfast choices range from oatmeal and granola to bakery confections. The Way Fruit Farm store, on the same lot, sells produce straight from the farm. The above website includes information on menus, farm history, and a local artisan shop operated on the farm.

Harrison’s Wine Grill and Catering

1221 E. College Avenue

State College, PA 16803
(814) 237-4422

http://www.harrisonsmenu.com/

Harrison’s, established in the mid-1990s, is restaurant inspired by the San Francisco Garden Project. Through the Garden Project, which teaches and encourages people to act and perform business in an ecologically friendly way, founders Harrison Schailey and Kit Henshaw were able to work with some of San Francisco’s premiere chefs and cooking staff. The project also persuaded the founders to consider the role of restaurants in the agriculture business. Due to interest in agricultural ethics, Harrison’s aims to both satisfy with delicious meals and support the local community by using locally-made produce, bread, desserts, dairy products, and meat. Chef Schailey is known for using diverse ingredients to create flavorful dishes. For more information about menus items, pricing, and catering services, please visit the above link.

Otto’s Pub and Brewery

2235 North Atherton St

State College, PA 16803

http://ottospubandbrewery.net/

At Otto’s, much of the cuisine is made using ingredients from local farms, wineries, and bakeries. Its meat comes from local cow farms--farms that use leftover brewing grain for feed. Additionally, it houses its own brewery, allowing it to draft specialty, locally-made beer. Local ingredients help add variety to what may otherwise be standard restaurant-bar fare: wings, sandwiches, soup, and fries. Since 2002, Otto’s has been making efforts to create great-tasting local dishes and drinks, and they have been met with much success. In 2010, Otto's opened a newer, larger pub, decorated with artifacts from Pennsylvania’s brewing history. For a menu, gift shop, and blog, please visit the website above.

Allen Street Grill

100 West College Avenue

State College, PA 16801-3838

http://www.marriott.com/hotels/restaurants/scecy-courtyard-state-college/

http://www.girlsguidetotheworld.com/Assets/Activities/allen-street-grill.jpg

The Allen Street Grill, conveniently located in the center of downtown State College, is a popular eatery in the area. Using local food providers (notably Tait Farms Foods in Centre Hall and Baronner’s Farm Market in Holidaysburg) to obtain ingredients, the Allen Street Grill maintains an impressive reputation while helping local agribusiness. With menu items ranging from nachos and sandwiches to steak entrees, it has established itself as one of the area’s premier restaurants. Though pricy compared to many local restaurants, the combination of quality and atmosphere, including a view of the Pattee Mall, justifies the expense. For information, including a complete menu, click the link provided.

These are a few notable restaurants that use local ingredients, directly helping the customer experience more culinary diversity and supporting local farms. The following link provides more examples, including the specific sources of restaurants’ ingredients:

http://wpsu.org/localfoodjourney/author/16784

-Chris