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1 event,
You don’t have to leave campus to #TASTETHETREND!Roman-style pizza al taglio - thick, airy, and baked in rectangular pans - is having its moment in the spotlight. Beloved in foodie circles and trending across specialty pizzerias, this Italian street favorite is redefining what “slice culture” can be. Join us at the Ovens Station takeover the […] |
3 events,
You don’t have to leave campus to #TASTETHETREND!Roman-style pizza al taglio - thick, airy, and baked in rectangular pans - is having its moment in the spotlight. Beloved in foodie circles and trending across specialty pizzerias, this Italian street favorite is redefining what “slice culture” can be. Join us at the Ovens Station takeover the […]
You don’t have to leave campus to #TASTETHETREND!Roman-style pizza al taglio - thick, airy, and baked in rectangular pans - is having its moment in the spotlight. Beloved in foodie […] |
5 events,
You don’t have to leave campus to #TASTETHETREND!Roman-style pizza al taglio - thick, airy, and baked in rectangular pans - is having its moment in the spotlight. Beloved in foodie circles and trending across specialty pizzerias, this Italian street favorite is redefining what “slice culture” can be. Join us at the Ovens Station takeover the […]
You don’t have to leave campus to #TASTETHETREND!Roman-style pizza al taglio - thick, airy, and baked in rectangular pans - is having its moment in the spotlight. Beloved in foodie […]
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Join us in welcoming Chef Henry Awayan, the creative mind behind our newest flavor obsession - ube (that’s purple yam!). |
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