Sophia's at Walden (129 Walden Way, Mechanicsburg) is “an American restaurant with a Mediterranean influence.” All bakery items are made from scratch at nearby sister restaurant Sophia’s at Market Street, Camp Hill, and delivered daily. 

Just opened:  THEA at Arcona Crossroads, Mechanicsburg.  The genius behind all three: Chef AnnMarie Nelms and her mother, Sophia. THEA was inspired by AnnMarie’s Aunt (Thea, in Greek) Helen. “It’s worth a visit, or two or three!”

Chocolate Baked Alaska with bourbon Barrel 21

Barrel 21 (2255 N Atherton St., State College) has “lovely small plates in addition to entrees; favorites include shrimp and grits.” It also is a distillery, and makes gin, vodka, rums, and perhaps others as well, with a tasting room and the option to buy by the bottle. 

It is owned by the same folks who own Otto's, so beer is on tap plus there is a very special selection of bottle-conditioned beers that only may be consumed on the premises.  “We LOVE it!”

Crab cakes at Chestnut St Inn

Chestnut Street Inn (103 S. Third St., Sunbury) is now owned by chef Scott Willard (formerly of the Glass Onion). Scott changes the menu frequently, and hand-writes the offerings on sheets of paper. Recent notables include shrimp-stuffed flounder served with rice and a small salad and lump crab cake on a bed of saffron rice pilaf topped with filleted shrimp and an Old Bay butter sauce. 

The atmosphere is homey and comfortable, like you’re sitting in a friend’s dining room, and friendly.