Fiddlehead

Fiddlehead is easily one of the best-rated spots in State College, and it makes sense why — the salads are genuinely fresh, high quality, and made to order with tons of topping options. Everything tastes crisp and balanced instead of heavy or processed, and portions are filling without feeling overly greasy.The consistency, ingredient quality, and fast, efficient service are what really set them apart from other places. The atmosphere is clean, relaxed, and perfect if you want something healthy that still tastes amazing.

Fiddlehead is easily one of the best-rated spots in State College, and it makes sense why — the salads are genuinely fresh, high quality, and made to order with tons of topping options. Everything tastes crisp and balanced instead of heavy or processed, and portions are filling without feeling overly greasy.The consistency, ingredient quality, and fast, efficient service are what really set them apart from other places. The atmosphere is clean, relaxed, and perfect if you want something healthy that still tastes amazing.

I am constantly visiting this restaurant in State College. I don’t know any other restaurant with a salad bar better than this one. Everything they serve is healthy and fresh. They also prepare soups everyday which they advertise in the board at the end of the restaurant. Today, they offered the pepper with crab soup, and they are always having something different. Besides those positive comments, I would like to do two suggestions: 1. Sell smaller salads. It is true that many people like the whole container, but I find in my experience that the right size is half of the container they have now. 2. Measure the quantity of dressing. As it is right now, you will get what the person who is preparing your salad considers it is “light, medium, or a lot” dressing. 3. Every time I go there, I see a lot of food wasted while they are trying to move the prepared salad to the container to go. An idea I have is to move the salad over a refrigerated container and sell it as “the mixed” salad for less price. For people with no allergies, that would be an option to save a dollar and get the “salad of the day.”

I am constantly visiting this restaurant in State College. I don’t know any other restaurant with a salad bar better than this one. Everything they serve is healthy and fresh. They also prepare soups everyday which they advertise in the board at the end of the restaurant. Today, they offered the pepper with crab soup, and they are always having something different. Besides those positive comments, I would like to do two suggestions: 1. Sell smaller salads. It is true that many people like the whole container, but I find in my experience that the right size is half of the container they have now. 2. Measure the quantity of dressing. As it is right now, you will get what the person who is preparing your salad considers it is “light, medium, or a lot” dressing. 3. Every time I go there, I see a lot of food wasted while they are trying to move the prepared salad to the container to go. An idea I have is to move the salad over a refrigerated container and sell it as “the mixed” salad for less price. For people with no allergies, that would be an option to save a dollar and get the “salad of the day.”

If you're looking for a salad the size of your head and loaded with toppings, this is the place. You can order directly from the menu, mix up a menu item or do a 'create your own.' There are tons of options for toppings, protein and dressing. I particularly like that they ask you if you'd like light, medium or heavy dressing. I'm particularly a fan of the las cantinas salad with crispy chicken. There's also a selection or pre-made options if you're in a rush or want something small.