Gigi’s Southern Table has a new chef, new menu ... and new prices. Here’s what to know

Community members who visit long-standing staple on the Happy Valley dining scene, Gigi’s Southern Table, in the near future will notice some differences. After nearly a decade, the restaurant’s executive chef, John Clickner, has vacated his role, making way for Chef Scott Rutter, who’s brought along some big menu changes.

Sean McCaffrey, general manager at Gigi’s Southern Table, said they’re excited to bring on Rutter, who grew up in the area and recently moved back to be closer to family.

“We’re excited to bring this kind of talent to the State College market and we wanted to give him a chance to elevate the menu, while staying true (to) and respecting the traditional southern dishes and flavors that have been (part of) the restaurant’s identity so far,” McCaffrey said.

Rutter has been at his new post for just over a month, and the new menu — which McCaffrey clarified is not set in stone and will evolve over time — launched on June 14. Highlights of new menu items include a deconstructed chicken and waffles, featuring frosted flake-crusted chicken and sage velouté gravy; PBR beer can chicken with a beer barbecue glaze and served with maple roasted potatoes and southern braised broccolini; and new steak and burger options.

While some of the pre-existing menu items were removed to make way for these changes, though, there were some menu items that McCaffrey said are just too much a part of the Gigi’s identity to lose, including the shrimp and grits and Louisiana gumbo.

“We want to continue the process of elevating this menu and ... put out new specials, seasonal menus (and) experimental menu items, (and) gauge customer feedback and continuously improve the menu,” McCaffrey added.

McCaffrey said that, already, sales for several new menu items, such as the aforementioned PBR beer can chicken, as well as the new Kurobuta pork chop entree, have been strong, and and that he’s received “great feedback” on the new Snake River Farms Kobe burger, which is topped with cheddar, bacon, caramelized onion, lettuce, tomato and a Southern chipotle sauce.

However, in several local Facebook groups, reactions to the new menu have been mixed. Some were relieved to see their favorite menu items, like the deviled eggs and fried green tomatoes, survived the changes, while others were intrigued by unique menu items that aren’t as easy to find around State College, such as the southern gazpacho. Others mourned seemingly lost menu items, like the prior menu’s green tomato bruschetta and the pimento cheese dip.

More than a few pointed out a change that went beyond just the individual menu items: the prices. For example, the new menu’s entrees start at $25 for the Snake River Farms Kobe burger, with prices climbing all the way to $64 for the cowboy cut ribeye.

McCaffrey said there’s a good reason for the increased prices.

“We are in process of bringing on more expensive meats, more expensive ingredients,” he said. “We had to account for that — but we want to make sure that pricing is a continuous process, too. We want it to be ever-evolving. We want to make sure that our prices are fair, while also making sure that we’re doing the right thing for the restaurant, too.”

So, for Happy Valley foodies who aren’t quite sure if they care for the restaurant’s new menu, whether due to changes to the menu item or the prices, more changes are likely ahead. Regardless of those changes, though, McCaffrey promised that Gigi’s Southern Table will strive to remain true to its identity.

“We want to bring the best of the South to the North…,” he said. “What we’re trying to do is go back to the basics and craft a menu that everyone’s going to be happy with and focus on doing what we do and getting it down perfect. ... We want to make sure we’re continuing to bring southern culture and southern food to this great community.”

Gigi’s Southern Table is located at 2080 Cato Ave., State College. It’s open 4-9 p.m. Tuesday-Thursday; 4-10 p.m. Friday and Saturday and 4-8 p.m. Sunday. It’s open for brunch on Saturday and Sunday from 11 a.m.-2 p.m. Visit www.gigisdining.com for more information.

Holly Riddle is a freelance food, travel and lifestyle writer. She can be reached at holly.ridd@gmail.com.