The beloved Allen Street Grill has recently unveiled a fresh chapter in its history, marked by a stunning interior redesign, an innovative menu, and a dynamic new team. Spearheading this exciting transformation is Executive Chef Karen Nicolas, a State College native returning home to infuse her culinary expertise into this local institution.
Nicolas, once lauded as a “badass” chef by Philly Grub for her impactful presence in Philadelphia’s culinary scene, is the driving force behind the Grill’s ambition to broaden its appeal and connect with today’s discerning diners. In an era where travel and social media have expanded palates and raised culinary expectations, Allen Street Grill is rising to meet the challenge.
The restaurant’s revitalized mission is to create dishes that ignite passion and excitement. Approaching this venture with the spirit of a brand-new establishment, the team is committed to honoring the rich tradition and storied past of the Allen Street Grill while boldly stepping into the future of dining.
Allen Street Grill
Chef Nicolas’s impressive culinary journey began at Johnson & Wales University in Providence, Rhode Island, where she earned her degree in culinary arts. Her career has taken her across the nation, honing her skills in renowned restaurants within major food destinations like Manhattan, Las Vegas, and Philadelphia.
A serendipitous connection with the restaurant’s new owner, Jeff Sorg, through a mutual friend while she was based in Philadelphia, drew Nicolas back to Happy Valley for this exciting project. This marks her debut in the State College professional cooking scene, a homecoming eagerly anticipated by local food enthusiasts.
Nicolas’s formative experiences at iconic restaurants such as Gramercy Tavern in Manhattan, under the mentorship of Tom Colicchio, and Aureole in Las Vegas, under Charlie Palmer, have profoundly shaped her culinary philosophy. She emphasizes the importance of strategic career choices, advocating for aspiring chefs to seek out mentors and environments that foster significant learning and growth.
“I remember seeing his [Charlie Palmer’s] cookbook in a Barnes and Noble and being captivated by the beautiful food,” Nicolas recalls, highlighting the inspiration that drew her to these culinary giants.
Her path to working with Palmer and Colicchio involved staging – a practice of working unpaid in a kitchen for a trial period. Demonstrating her initiative and passion, Nicolas approached these esteemed restaurants, completed stages, and secured coveted positions based on her performance and dedication.
“New York City is the ultimate training ground,” Nicolas asserts, reflecting on her transformative time at Gramercy Tavern. “It’s the essential place to go to truly refine your skills.”
“I deeply admire their culinary styles and wanted to integrate those approaches into my own cooking,” Nicolas elaborates. “I deliberately chose to learn from chefs who embodied the culinary philosophies I aspired to master.”
Allen Street Grill
Nicolas further explains that the similar culinary styles of Gramercy Tavern and Charlie Palmer have significantly influenced her cooking foundation. This blend, combined with experiences gleaned from chefs with diverse approaches, has provided her with a rich and nuanced understanding of the restaurant industry.
Working alongside chefs with varied styles and management philosophies has been an invaluable education for Nicolas. Her career has exposed her to a spectrum of operational models and kitchen cultures.
“Across different restaurants and companies, you encounter a vast array of approaches,” Nicolas observes. “From management styles and overarching philosophies to distinct concepts, ownership perspectives, and kitchen operations, the variations are endless.”
Early in her career, Nicolas’s primary focus was the artistry of food creation. Her passion was fueled by the creativity and competitive nature inherent in culinary arts.
“The creative process and menu development still bring me immense joy,” Nicolas admits. “However, I now find even greater fulfillment in team building and mentoring aspiring chefs.”
Both Sorg and Nicolas underscore the critical role of teamwork at Allen Street Grill. Their vision is built on a foundation of shared purpose and collaborative energy, where every member is aligned and invested in delivering an exceptional dining experience. This unified approach ensures that both front-of-house and back-of-house teams are equally committed to creating a welcoming and vibrant restaurant atmosphere.
“Everything contributes to the overall success,” Nicolas emphasizes. “It’s not solely about the food on the plate.”
Allen Street Grill
“The most successful restaurants are defined by consistency,” Nicolas states. “Consistency in food quality, ingredient sourcing, and, crucially, service and hospitality. Our management and ownership team is constantly focused on maintaining this consistency while striving for continuous improvement.”
“In my early years as a managing chef, learning patience and relinquishing control over minor details was a significant challenge,” Nicolas reflects.
Her career journey has been marked by its share of obstacles, but Nicolas believes that embracing mistakes and extracting lessons from them is essential for professional maturation.
Another significant aspect of her journey has been achieving work-life balance, particularly given her intense dedication to her culinary career. Adding to the complexity, Nicolas received a diagnosis of lupus, an autoimmune condition that caused widespread physical pain.
“Before my diagnosis, I hadn’t really considered food as medicine,” Nicolas confesses. “My eating habits were poor. The industry can foster a toxic cycle of consuming unhealthy food late at night after long shifts. I believe that combination, along with mental stress, contributed to the onset of lupus.”
“Some individuals might succumb to such a diagnosis, accepting it as their fate and relying solely on prescribed medications,” Nicolas continues. “But I refused to accept that. I was determined to find additional ways to support my well-being.”
She embarked on a journey of self-education about lupus and autoimmunity, exploring alternative therapies to improve her health. This path included significant dietary changes and a commitment to mental wellness, including therapy, a holistic process that unfolded over three to four years.
“I now view it as a blessing in disguise,” Nicolas shares. “I’m happier and healthier, and I’ve embraced a sustainable, healthy lifestyle.”
In 2012, Nicolas received national recognition as Food & Wine’s Best New Chef. This accolade brought her to New York City for a professional photoshoot and to the prestigious Food & Wine Festival in Colorado.
“That award brought considerable pressure and heightened expectations,” Nicolas explains. “Every aspect of my work was scrutinized. While the initial recognition was a proud moment, the aftermath brought a different kind of pressure.”
Allen Street Grill
While accolades are significant, Nicolas finds deeper satisfaction in the cumulative impact of her career. She fondly recalls witnessing the growth of inexperienced line cooks into accomplished chefs under her guidance and receiving expressions of gratitude from former colleagues for the positive influence she had on their careers.
Nicolas’s dedication to her craft and her team is evident, but at her core, she remains an artist, meticulously crafting each dish to perfection.
“[Chef Nicolas] brings such a unique and comprehensive skill set,” Sorg remarks. “It’s rare to find someone who possesses both the artistic culinary vision and the practical ability to execute processes and build a strong team.”
Nicolas aims to introduce a touch of “city-style cooking” to State College, characterized by refined palates, advanced techniques, and thoughtful culinary approaches.
“I initially wasn’t sure how the State College community would respond to some of my more progressive cooking styles,” Nicolas admits.
She explains that urban diners are often exposed to a broader spectrum of restaurants, concepts, and culinary talent, which cultivates a more adventurous palate, potentially more readily receptive to her innovative cuisine.
To ensure broad appeal in State College, Nicolas strategically incorporates familiar, recognizable ingredients into her menu at Allen Street Grill. She reimagines classic dishes, presenting them with a modern sensibility. Her approach involves elevating these familiar components through unique and innovative preparations. A key element of her culinary philosophy is maintaining “brightness” in each dish, achieved through acidity, fresh herbs, and meticulous attention to detail.
“It’s those subtle adjustments and fine details in cooking,” Nicolas explains, “that elevate a dish from ordinary to extraordinary.”
While some chefs adhere to static menus, relying on established staples, Nicolas embraces change and experimentation.
“I’ve never been that kind of chef. I thrive on menu evolution,” Nicolas states. “In fact, I prefer to reinvent a dish before it becomes overly popular, much to the initial dismay of some owners. I’ve always been driven by experimentation.”
Allen Street Grill
Nicolas offers valuable advice for aspiring chefs, emphasizing the importance of attentiveness and thoroughness.
“Don’t skip steps,” Nicolas advises. “Commit to learning from the ground up and absorbing knowledge from experienced chefs.”
“While some might think employers prioritize cooks with extensive tenure at a single restaurant, that’s not always the case,” she continues. “Personally, I value seeing candidates who have spent a year and a half to two years at a restaurant before moving on. This demonstrates a commitment to continuous learning, which I believe is crucial. Focus on mastering your craft before pursuing management roles. That mastery comes from hands-on experience and dedication.”
The reopening of Allen Street Grill represents a significant investment of effort and dedication from all involved. The team undertook interior renovations, curated a collection of historical photographs, and dedicated the summer months to menu development and rigorous dish testing.
“When you invest so much effort, thought, and refinement into each menu item, it’s impossible to single out favorites,” Nicolas concludes, reflecting on the new menu. “They each become a source of pride.”
