Bon Appétit: Oeuf Boeuf et Bacon
Oeuf Boeuf et Bacon maintains the diner decor of the former Baby's Restaurant and adds a French twist (photo by Hannah Pollock). Chef Gillian Clark came to State College from New York for a new opportunity. When it didn’t work out, she sought out a new venture—opening her own restaurant downtown. Clark had successfully operated restaurants and worked in the industry and wanted to create a new dining experience like no other.