A New Penn State Diner? Oeuf Boeuf et. Bacon Opens

Image from Facebook.com

On Sunday morning, a long line snaked out the door in the drizzling rain for the grand opening of a new French diner in downtown State College. Oeuf Boeuf et. Bacon (that’s French for “eggs, beef and bacon”) has finally opened its doors at 131 S. Garner St. in the former location of State College’s beloved Baby’s Burger’s and Shakes, the 1950’s nostalgia-themed diner that served the downtown State College community for over 30 years.

Oeuf Boeuf et. Bacon is owned and operated by acclaimed chefs Gillian Clark and Robin Smith, who are well-known for their comfort food restaurants in New York City and the Washington, D.C. area. Clark’s infamous fried chicken recipe has landed her on several Food Network shows with celebrity chefs Bobby Flay and Guy Fieri.

Photo from statecollege.com

When asked about the success of the opening weekend, Clark tells VALLEY she was “overwhelmed with the response and crowd that showed up” and is “incredibly excited” to see what the remainder of the semester brings. VALLEY is confident that this new joint will fill the diner void that Baby’s left when it closed in 2020 and bring delicious French and American cuisine to Penn Staters.

Clark and Smith’s visions of a classic diner with a French twist is brought to life in the featured foods on the menu. The breakfast menu highlights popular French and American dishes such as variations of omelettes and french pastries, French toast, pancakes, waffles and chicken fried steak.

Burgers, braised short ribs, fish and frites, and chicken tenders alongside French classics like salade paysanne, croque monsieur and salmon niçoise completely transform the menu for the evening hours. Crepes, various fresh fruit turnovers and croissants are also featured.

And of course, no diner would be complete without a memorable milkshake and root beer float.

Photo from delish.com

Not sure what to order? VALLEY recommends the bacon cheeseburger, fried chicken sandwich or the the fruit turnovers.

When you stop by Oeuf Boeuf et. Bacon, tweet us a food review @VALLEYmag on Twitter!


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