![]() ![]() ![]() “I’ve seen this place go through three different owners,” said Kris Seiberlich, an employee and alumnus. “We’ve added to the tradition of Italian food that has become more like an American staple and just improved upon it.”Īfter a late night of partying and hanging out with friends students are generally limited on food options, Taylor said. “We took a traditional staple, pizza, and brought it to another level,” Taylor said. Keeping the tradition of Owl’s Nest meant capitalizing on what was already present. Not to mention, the plethora of options ranging from traditional Southern sides, like four-cheese baked macaroni and cheese, to vegetarian options like eggplant parmesan. The entrance is rich with the vibrant smells of rich spices, mouthwatering pulled pork, brisket and ribs. The only notable difference is the distinct smell of hickory radiating from the smoker. The Temple “T” is still painted on the wall, the general seating setup hasn’t been touched and the projector playing popular television shows is still up and running. Walking into the Owl’s Nest, it is easy to forget that it is now under new management since the general aesthetics of the place are exactly the same. We want to add to the Temple tradition–take it to the next level,” Taylor said. Taylor and his partners stress that the Owl’s Nest is an important institution to Temple’s campus and they didn’t want to tamper with that. The Owl’s Nest signage remains out front with the addition of a glowing sign saying SoulCucina. They are bringing food for the soul to Main Campus while preserving the tradition of the Owl’s Nest. History, tradition and late night pizza are being taken to new heights under Executive Chef Keith Taylor and his team at the Owl’s Nest, located at 2010 N. ![]()
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