This story originally appeared in the November 2024 edition of Town&Gown magazine.
The Nittany Lion Inn welcomed back Happy Valley during its reopening in September after years of extensive renovations. The hotel’s interior honors its roots as “Penn State’s living room” with modern elegance.
Tucked into the hotel’s winding halls of blue and white are its dining options, including Lionne American Brasserie and 1855 Lounge.
Mirko Loeffler is the executive chef at the Nittany Lion Inn. His culinary training started in the mid-1970s in southern Germany. He then traveled through Europe before moving to the United States in 1983. The award-winning chef has opened and worked with restaurants partnered with various luxury hotels and cruise lines.
“Now I’m here to have the chance to do something great in State College,” he says.
Loeffler describes Lionne as a Mediterranean restaurant with a French influence. He drew on his culinary roots when designing the menu.
“Why not bring a little European flair to State College?” he says.
The menu presents a variety of small plates, salads and entrees in an elegantly designed dining room. Lionne offers an intimate setting for a nice meal shared with friends or family.
“We want to be for everybody,” Loeffler says. “We want to serve food that everybody can enjoy in a nice, clean atmosphere with good service.”
Diners can start with Foie Gras Terrine, served with pear chutney, greens and bagel chips, or the French Escargot Casserole, which is served with savory French toast and fennel garlic cream. The Brandy Maine Lobster Bisque pays homage to an old Nittany Lion Inn favorite with a new twist.
The Signature Lionne Salad features Maine lobster, duck confit, butternut squash, sliced cucumber, radish, microgreens and frisee, with a truffle balsamic dressing. It’s been a popular order so far.
From land to sea and everything in between, Lionne offers a variety of main courses. The Pan Seared Alaskan Salmon Filet is served with choucroute, mustard sauce, poached asparagus and baby carrots, while the Pan Seared Day Boat Sea Scallops arrive with a cumin-raisin black rice and orange-scented greens.
The Arugula Gnocchi is served with chicken meatballs in a roasted tomato sauce with crispy mushrooms, while the 30 Day Aged 16 Oz Bone-In Rib Eye Steak includes a mushroom demi and New England succotash mix.
While Loeffler says he can’t pick a favorite dish, he notes that diners have been ordering the Seared Alaskan Salmon, Homemade Linguini and Twin Petit Filet Mignon. He says everything on the menu has a little bit of his heart.
“In restaurants, culinary art is endless,” he says.
Loeffler explains that food dishes are like paintings. Many are done focusing on one subject, like a painting of sunflowers. Everyone has an interpretation of the subject—whether it’s a painting of sunflowers or using chicken in a dish—and wants to share with others.
“Our art is whatever comes fresh on the market,” he says. “I love to get it, play with it and create new things.”
Diners can end their meals with fresh desserts like the Chocolate Berry Cake, Sicilian Lemon Mousse, Italian Ricotta Cheesecake, or Honey Peach Panna Cotta. For die-hard Penn Staters with a sweet tooth, Lionne also serves flights of ice cream from the Penn State Berkey Creamery.
Ultimately, it’s about creating a memorable and positive experience for those who visit Lionne.
“I think the need for something like this was there, and we’re here trying to fill this gap of giving something special,” Loeffler says.
Lionne is one of four food and beverage options at the Nittany Lion Inn. Dear Joe is a café and bakery offering casual fare. It is designed for those stopping by for a quick lunch or grabbing a snack on their way to a meeting on campus without compromising quality. Triplett’s is a casual experience offering beer, cocktails and small plates. The restaurant is named in honor of Penn State football trailblazer Wally Triplett. Lionne is described as an innovative space where diners can travel on a culinary journey, while 1855 Lounge is an intimate space to grab cocktails and a snack. T&G
Hannah Pollock is a freelance writer in State College.
