Barrel 21 Distillery And Dining

I would give this a 5 star — wish I could go 4 ½ — except it is a bit pricey. As such it is a place I could go to only every once in a while. But the flavors in the food are fantastic. Indeed, if I weren’t factoring price at all, it would get a 5 star rating as it is worth the price. I had the salmon dish and the cappuccino crème brûlée and they were both outstanding. The salmon dish was one of the best salmon dishes I’ve ever had as the seasoning and sauce were amazing. Definitely one of the best restaurants in the area in terms of flavor.

It’s long time I got back in the review game and this is a great place to start. There are a lot of things good about this place and a few things bad, which is what helpful reviews are for. The ambiance is great, the food variety is excellent for State College, the food itself is above average, the prices are not good but not terrible. The table service seems OK but we’ve only ever sat at the bar a bunch of times, but that’s where the place falls down, the bartenders are TERRIBLE. There is one blond haired female which is very good, everyone else, TERRIBLE. It’s tough to have a cocktail bar with those kind of bartenders. I’d suggest going for the food and be sure to get beer which the selection is OK (nothing special), or try the Sunday brunch and get a simple drink like a mimosa. And don’t expect a lot of their own spirits, as of April 2016 they finally had a few of their own but it was basically rum and maybe one other, definitely a stretch to call this place a distillery.

Let’s see. … pretentious, over-​priced, misleading. The bartender was rude and unhelpful. As an example, there were two stouts on draft. When asked what the difference was, he replied «the names». OK, thanks.
The menu board indicated that the place features tapas. Tapas are small plates of appetizers that are either free or cheap, intended to be shared. When asked about available tapas, the bartender smirked and told us that all of the items on the entire menu are tapas. Apparently, at this place, soups, salads, desserts and $ 10 to $ 14 meals are considered tapas.
I suppose there is a market for $ 10 to $ 12 cocktails in a cold, sterile setting, served by smug a-​holes in State College. If that’s your idea of a fun place, stop in at Barrel 21.

Hands down the best restaurant in town. The ambiance is great, love the industrial-​modern design. Local delicious beers available. Our service was fabulous and helpful. The ingredients are fresh, seasonal, and local. The alligator chili was delectable, the salmon perfectly prepared. We may not go to another establishment here ever again-it’s that good! Thank you Distillery 21 for our favorite dining experience in State College thus far!

I’ve been here twice now, and was disappointed both times. They have vegan specials on Sunday nights, so I thought the regular menu might have some vegan options. The first time I came, I was told that there was a vegan menu, but the chef had taken it home (?!) so it wasn’t available. There are two vegan options on the menu, brussels sprouts and a ragout on ciabatta — the ragout is basically beans on toast, and the brussels are $ 7 for less than a cup of brussels (and were underdone). For a restaurant that advertises itself as vegan friendly, it’s a total dud.

We celebrated my husband’s birthday here and tried lots of stuff. It was mostly good, some dishes were just average. The service was annoying because the waiter kept talking, making jokes, asking things and would not leave us alone for long. But they only opened back then, so I guess they were trying to make a good impression.
This place is for people who can afford it, not PSU students. Which sheathed service and the atmosphere better than in most places in State College.

This will be my first choice for fancy restaurant in State college It’s a little far from campus but it’s definitely worth the try! I love that it’s the tapa style, which gives me more space to try different dishes. For 3 people, we ordered five dishes and a dessert. The oysters are awesome!!! The lamb and salmon dishes are so flavorful. Don’t forget to try the house special wine as well. Will recommend for everyone who ever visit SC to try out this restaurant. (The décor in the restaurant is pretty too!)

This place thinks a lot of itself. If only that feeling were warranted.
I’ll start with the good. The décor and atmosphere made me feel like I was in a much more posh restaurant scene. High ceilings, large windows, and well thought-​out details, down to the wooden clipboard menus speak of something that should be special. I was also hopeful that we were in a quality establishment after the first round of house-​specialty drinks came back well-​balanced and timely.
But that was the first fifteen minutes, the next hour was a test of patience. First of all, a tapas restaurant is supposed to feature small, shareable plates that come out of the kitchen relatively quickly. The food here was more like tiny, over-​priced meals for one person, not really in the spirit of tapas at all. This could be forgiven if the quality of the food was decent. Unfortunately, I would not call tough and dry scallops, more in common with pencil erasers than scallops, quality food. The accompanying endive salad tasted like nothing but vinegar.
But the thing that really did this place in for me was the second drink order (never mind the point that this place calls itself a distillery, but doesn’t make spirits). My wife and I ordered a second round of cocktails that were not on the specialty drink menu. I ordered a vodka martini and she ordered an old-​fashioned. This order took 30 minutes to fill. When it arrived the old-​fashioned was severely watered down with no trace of muddling. The martini was served with no garnish whatsoever and tasted as if it may have been made with sweet vermouth. It simply unacceptable to be unable to make classic cocktails of this type properly.
I can sum this place up in the sentence I uttered to my wife as we left: This is the least-​satisfying $ 60 I have ever spent in a restaurant.

No, it iss not a distillery. Yes, they have a good selection of cocktails. Beer list is adequate, but Otto’s isn’t a great brewery, so having them on the list doesn’t help. Dist 21 is new and therefore their staff is attentive and the cheesy «floor manager» came around to our table… to do what? Who knows besides interrupt conversation. The tapas style food, was just dumped on us, plate after plate. Corn custard with blue crab was awful. Frozen vegetables, bad crab. The mussels were inedible. The squid pasta was OK.
Go for drinks and then go to Home D’s. We aint NEW YORK BEBEBEB

Tapas style plates with a good mix of flavors, from Vietnamese bahn mi to funghi risotto to shellfish over roasted pork belly. The complimentary bread service with roasted garlic aioli was tasty. At the moment they are working on their distillery licensing/​production but there wasn’t a shortage of creative cocktails or beers from Ottos next door. The interior is nice/​pottery barn modern and the bartenders are knowledgable and polite. Looking forward to good things from this welcome addition.

I took my girlfriend here when visiting State College. Brunch is very popular in DC, but State College lacks in this department. We went to Barrel 21 for their Sunday Brunch buffet and were very pleased and impressed with all options available. They had fresh fruit, bagels, made to order omelets, and unique array of always changing entrees. They have have a Bloody Mary bar, but we did get to try it.
The restaurant is decorated like it’s straight from HGTV. The service was excellent and the place wasn’t super crowded. No long lines to wait on.
For $ 17 a person this place is well worth it and we will be coming back in the future.

I went here for their Sunday brunch recently. I’ve been to Otto’s many times and when I heard they were opening a whiskey place across from it I was excited to try it. I did not get to try any of their whiskey or dive into their alcohol menu, as it was just brunch, but for $ 17 they had quite a varied and delicious spread with a made to order omelet bar, fresh fruit, delicious french toast, a host of good desert choices, including a chocolate fountain and many other quality Sunday brunch staples. Our service was timely, polite, and helpful, despite the place being reasonably full. Everything was well plated, and you can tell that small details were thought of. Our mimosas were very good as well.
The setup of the tables is well done too, as instead of trying to pack every available seat in, there is a good amount of space between tables and despite being relatively full, it wasn’t loud or noisy and the line for the brunch buffet moved smoothly.
Overall, despite only being their for brunch, I’m feel confident their regular menu and meals are done with the same quality and would recommend this place to anyone in the State College area. I will definitely be back.

This place is outrageously good. There are a few nits to pick… it’s not really a distillery yet as there are still issues with the PA liquor control board. Fear not this is the sister restaurant of Otto’s Brew Pub which shares the parking lot. A great selection of beer and wine ease’s the missing hand made spirits.
The menu is as creative as any I’ve ever seen. The flavor combinations were all spot on… my group shared… Sake Clams, Korean Short Rib w/​Kimchee, Drunken Clams w/​Andouille Sausage, Soy Glazed Salmon w/​bok choy, Mussels in wine sauce, Tandoori Lamb ribs, Korean Meatball on coconut rice, Gator/​Andouille Chili w/​corn bread croutons. I won’t go through every dish because they were all so good. The Chili was good but where was the andouille?! The idea of the corn bread croutons made up for it though… I’m definitely stealing that idea!
Our server Amy was outstanding. Service this good id becoming rare. She really knows the menu! The staff in general was attentive and friendly. The décor is tasteful modern and very comfortable.
A little pricey for State College? Yes… but not really when you deliver unique food served so well! We will be back!

This is a NYC style place. High sealing, big windows, great attention, beautiful lighting. During the day it looks very modern, very sophisticated. At night it has the same sophistication plus romanticism.
Our waitress and waiter were SUPER KIND. The manager came at the end of the meal and introduced herself. I thought it was the perfect moment given that sometimes in the middle of you meal the manager shows up to ask how the food is, just in that moment when you have you mouth full.
We ordered a few nice plates, all of them you can check in my pictures. Everything was great. Highly recommended the desserts.

Stopped in for a Sunday brunch on a college football weekend. We figured the place would be busy and to wait as a party of four was expected. The menu posted online offered enough gluten-​free and pescatarian options [which can be rare for brunch], they featured a Bloody Mary bar, and they were a new establishment from the fine folks at Otto’s, so we decided to go for it.
The restaurant was nowhere near as busy as we figured it would be at 10:30 on Sunday morning – college students were definitely nursing their hangovers and the crowd that early skewed towards older alums, parents of freshman, and State College locals. We felt like there must have been an inordinate amount of 11 a.m. reservations, because while half of the restaurant sat empty, we were quoted an hour wait. Luckily, four seats at one end of the bar opened up and bar seating is all first-​come, first-​serve. According to their website, the restaurant does not take reservations.
I’ll use the term «first-​serve» loosely, because we sat unnoticed by the five employees shuffling and bumping into each other behind the bar for about ten minutes before being greeted with waters. The restaurant did not seem understaffed, but it quickly became apparent that the wait times quoted were to take pressure off of the staff by limiting guest arrival. The manager was seemingly picking up slack wherever he could, mixing drinks behind the bar, dropping them off at a table, greeting guests at the host stand, then running to the kitchen (or next door?) to refill garnishes at the Bloody Mary bar.
Our four seats were at the end of the bar with the Bloody Mary station, and unfortunately I was seated closest to the set up. The system was largely inefficient. The waitress or bartender checks an I.D. to charge you for your vodka, then gives you a card with your selection to bring to the bartender. There were several options for rims and five options for Bloody flavors (including a Bloody Caesar – sign me up!) which the bartender then poured for you. Spaced around the remainder of the bar were garnishes, toppings, and sauces. A simpler system might have the waitress taking the order then delivering a pint glass with ice and vodka to the guest, allowing the guest mixing his or her own beverage.
The Bloody mixes were all poured from thin, litre-​sized carafes, so the bartender stationed back there was constantly running to the other end of the bar to refill them, where large Cambro containers sat on top of the bar. If the idea was to look sleek and fancy, perhaps having a few backups carafes of the mixes at the bar, and refilling the carafes in the kitchen, would create a better atmosphere.
The toppings and garnishes were well-​chosen, though I will stick to my «don’t eat an oyster in State College» recommendation. Everything was spread across the bar and could have consolidated space. Being at the end of the «dining» side of the bar, Bloody drinks were being prepared right in front of me, and other patrons were bumping into the back of my chair throughout brunch.
The brunch buffet offered salad options and smoked salmon, so there were plenty of choices that weren’t the ordinary bacon and pancakes. The buffet also featured an omelet bar. The gentleman cooking the omelets made pleasant small talk while preparing my dish, sharing some of the back story of the new restaurant. Perhaps it was being «back of house» staff, but he seemed to be the only employee who kept his nerves and defined his pace of service throughout the shift.
This is a spot I am sure to give another chance. The restaurant has only been open a few months and has some kinks to work out. But, even buffet-​style, the food was good enough that we would want to try dinner. It probably won’t be a few months before we are back in State College, so hopefully things have calmed down by then.

I have been here twice already, and despite my rating above, I will probably go again. The food is very good and fills a niche that so desperately needed to be addressed in State College. The service the first time around was great; the second time was atrocious.
A friend (also a second-​time diner) and I just had dinner here tonight, and were basically ignored by our server. She went around talking to middle-​aged dads in the tables directly surrounding us. She was literally having multiminute-​long conversations with them, when she knew we had not ordered, not gotten our bread (this is egregious!), and not had our checks collected. You can guess why she feels the need to strike up conversation with older men and not a couple of Penn State students. However, we were wearing quite expensive, trendy clothing. If she had realized this (what do I expect for State College, meh), maybe she wouldn’t have been so caught up with her tips tonight.
I am fully aware I am basing a restaurant’s critique on one server. But Barrel 21, you are new. Your servers are your face. You need to build a reputation, and please do it fast. It would be a shame if this food came with such a frustrating experience again.

Service just okay. Never got the complimentary bread stick basket.
Menu is very interesting, but the food execution was just okay. Charcuterie was very tasty, but tiny and we had no bread.
Bourbon wings over salted and the jasmine rice was crunchy. When pointing this out to the server, she took the dish to the kitchen then came back and thanked us for bringing this to their attention. FAIL!
Sake braised little neck clams with braised pork belly was tasty, but no bread to enjoy the broth.
House smoked duck spring roll was good (a little more duck please) but the best part was the pear slaw. The sweet chili dipping sauce was to sweet.
Spicy Korean meatballs with coconut bamboo rice good, but again seemed a touch over salted. The rice was excellent.
Korean short rib was solid.
Bourbon maple cookies very good and they brought out 6 cookies. Very good value.
Overall I applaud the menu and liked the food. Some execution errors and some customer service errors.
Both the beer menu I was given and the board behind the bar listed a beer that was not available which can be frustrating when it is your first choice.
Ambience was very nice.
Pricing is aggressive on all their products. Plan on $ 12 for a mixed drink, $ 10 for a small plate, and $ 6 for a beer.
Overall my first impression is not favorable enough to warrant going back on my own. Having said that, should I be invited to go by friends, I certainly will give it another try.
It is not yet a premium product that can justify the premium prices.

Seriously «low– star» Unilocal-​ers?! Don’t worry Barrel 21, I believe the olé’ saying goes «haters gonna hate» but our party of five nothing but L-​O-​V-​E-​D you.
We had an assortment of drinks:
Mojito, Stormy Mojito (aka. if a Mojito and a Dark&Stormy had a baby), Dark & Stormy, Iced Tea. They also continuously filled our H20.
Appetizers:
They brought over two styles of fresh bread, the first being a baguette and the second a pretzel stick with rosemary salt. These were served with oil, garlic cloves and rosemary placed over a little candle.
Charcuterie — fancy name for a cheese & meat plate but lived up to it. Included various sausage, prosciutto, salami, cheeses, pickles and cranberry spread.
Tapas:
Rice Paper Banh Mi — O.M.G. so spicy, yet so delicious. Filled with vegetables and meat, served with a great dipping sauce. If you like spicy, you will love. If you don’t like spicy, it will be a «hurt so good» kind of moment.

Spicy Korean Meatballs over Coconut Rice — the perfect marriage. The meatballs were moist and flavorful, the rice not overcooked and lightly flavored with coconut. The meatball had a little spice to it, but the coconut rice balanced it out. Did I say perfect marriage?
Venison Corn Dogs — the fanciest, most delicious corn dog you’ll ever have. Perfectly balanced and great flavor.
Leek Pea Pecorino Romano Risotto — creamy, rich, but not in your face cheese-​y. Fantastic!
Corn Custard and Blue Crab Dip — SO MUCH CRAB! Yet still, light & fluffy.
Maple Glazed Salmon — cooked perfectly, glazed beautifully.
Korean Kimchi Short RIb — melt in your mouth, seriously, if you eat meat and don’t order this, you’re a fool.
Dessert:
Baked Alaska — we ordered two for the table. Meringue on top, toasted to a light brown protecting the chocolate ice cream and chocolate cake below it.
Cappuccino Crème Brulee — nice thick hard sugar top, delicious custard-​y cappuccino filling. On top? A handful of chocolate covered espresso beans.
Conclusion:
How are you still sitting here reading this? Get up and go to Barrel 21! We were able to sit around and catch up while eating a fantastic meal — all leaving pleasantly plump.
Cheers to you Barrel 21 and your friendly neighbor Ottos.

I was not yet impressed by this new Otto’s restaurant. You can read the review below but they should be ashamed to have opened — THEY HAVE NO SPIRITS OF THEIR OWN. When I asked I got a lame excuse. There’s NO reason to go to a micro distillery except to have their own spirits. This info should be prominently displayed on each menu. If you want actual micro-​distillers spirits try Big Springs in Bellefonte.
Came early but had terrible service. Sat 15 minutes before a waiter came to table. He knew very little about the menu or drinks. During the meal he didn’t fill the water, didn’t take the plates and walked by the table 5 times with the bill folder clearly showing the credit card.
The atmosphere was typical home brew/​distillery décor. However tables are very close together and noise level is very high.
Menu is small shareable dishes — no main entries. However each is $ 8-​$ 10 so you need to spend a lot of money to make a good meal. And the amount of food on each plate is very skimpy. I ordered the charcuterie platter and it came with a few slices of each of 3 meats and an a little cheese — $ 10 should have been larger.
What drinks they offer (using commercial spirits) are very expensive. People in State College are used to inexpensive drinks.
They do offer complementary bread and pretzel sticks and hot garlic infused olive — our bread was stale and the oil flavorless. At least it filled us up.
I will wait a long time before I go again. Too expensive and no spirits. Plenty of better places to spend my money.

The service in this restaurant was great. Unfortunately, they had to spend most of the time apologizing for how bad the food tastes.
I don’t write bad reviews, but it’s my civic duty to warn future customers to save their money and skip dinner here. Go light $ 100 on fire and hit Panera Bread down the street, that will be a better use of your night.