Fiddlehead

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 was completely obsessed with this place until they got rid of their pasta bowls. Their pasta bowls were amazing. They were a large serving for a decent price, and typically was two meals worth for me from each bowl. I’m really disappointed to learn that they no longer have their pasta bowls and only doing regular salads now. I’m sure their salads are really good, I just haven’t had a chance to try them.