Paris Creperie: a new restaurant, a new look, a different location.

Paris Creperie, 616 W. College Ave., is anything but the typical American restaurant.

It does not get the large amount of foot traffic that College Avenue and Beaver Avenue do.

"We get a nice mix of students and locals," Gavin Abrams-Schwartz said. "The neighborhood is great, and the locals are delighted to come here."

He said the growth of West campus has also brought more students and residents to the location.

The two said they picked the location for obvious reasons.

The couple looked for places to buy that were closer to town, but Gavin Abrams-Schwartz said they felt this one offered the most.

He said for a "street creperie corner café," this was like one that people would find in Paris, France.

"There were different trade-offs downtown, and this building gave us everything -- large windows, high ceilings, and the opportunity to have outdoor seating when it gets warmer," Lesley Abrams-Schwartz said.

Fritz Westover (graduate-plant pathology) said he goes out of his way on his walk to campus to stop by Paris Creperie.

"It is like a hidden treasure," Westover said.

"It is something special and unique that is outside the downtown area."

Other graduate students who live in the area also enjoy the new type of restaurant.

"The vegetarian selection is unlike any other restaurant in town that you can come by and grab something to eat there, or take it to go," Natalie Jolly (graduate-rural sociology) said.

Matt Kelley (graduate-geography) said he likes the restaurant's location.

"It is nice because it is on this end of campus," he said.

"There isn't much over here," Kelley added.

The couple brought the restaurant to State College from the Boston area, where two other Paris Creperies are located.

"Creperies is a French concept that we brought to the United States to create something new that you'd find in Paris today," Abrams-Schwartz said.

He said business has been moving along with local and student foot traffic.

He said he hopes to open a second Paris Creperie in another part of State College at a later date.

The scenery and cuisine attempt to mimick that which people would find in Paris, France. The owners try to attract different customers with it.