It's a classic American cuisine. And now there's a new place in State College to grab a burger.

Back Yard Burgers, 453 E. College Ave., between Hunan Wok 452 E. College Ave. and Subway 454 E. College Ave., is set to open on Friday. The restaurant features various types of gourmet burgers, chicken sandwiches, waffle and seasoned fries, baked potatoes, salads and shakes.

The defining aspect of the burgers and hot dogs is that they are made with 100 percent Black Angus beef, which is a grade higher than regular beef.

"It's a much higher quality product," said Ben Farahani, co-owner of Back Yard Burgers.

Farahani said the franchise also differs from other burger restaurants because they use better ingredients, and the burgers are flame-broiled. Heat lamps aren't used because the food is made fresh, he added.

Farahani and his family own all of the Subway restaurants in State College and decided to open something a little different.

"We have six Subways here, and we wanted to diversify," he said.

Established in 1987, Back Yard Burgers is a chain of restaurants that strives to have high-quality ingredients and preparation, suggesting that the burgers were grilled in a person's backyard.

There are currently 122 of the restaurants open in 17 states, mostly in the southern United States, according to www.backyardburgers.com. The State College franchise will be the first one to open in Pennsylvania.

The restaurant was originally only a drive-through window establishment, but now most of the locations have dining rooms. Customers of the State College Back Yard Burgers may eat in the dining area or order food to go.

"We looked into [restaurant chains], but this was the best-tasting product," Farahani said. "We knew it was something people were going to like."

Many students said the restaurant sounded like a place they would try.

Erica Redline (sophomore-chemistry) thinks she will. "Sure, as long as the price is decent," she said.

Students living downtown find the location especially accessible.

"I'd probably try it because it's close to where I live," John Strokelitus (junior-chemistry) said.

However, on-campus students may be less inclined to visit the new restaurant.

"I usually don't eat anything besides at the commons," Tyler Pulpan (freshman-bio-engineering) said.

Using the State College location to test the restaurant's success, Farahani is planning to open several other Back Yard Burger franchises in the Washington, D.C. area.