Taste California’s Freshest at UCLA’s Plateia Restaurant
Plateia is the Luskin Conference Center’s full-service restaurant and lounge with a Mediterranean-inspired, California-fresh menu. The restaurant is named for the ancient Greek town centers where communities gathered and celebrated. Plateia serves breakfast, lunch and dinner to the Center’s guests and campus visitors in a beautiful, light-filled space that features indoor and outdoor seating with views of beautifully landscaped grounds.
Executive Chef Todd Sicolo’s innovative approach to food combines the fresh flavors and time-honored culinary techniques of the regions that surround the Mediterranean with the bounty of the Golden State. Plateia’s menu features California produce, poultry, beef, artisanal cheeses, fish fresh, and regional acclaimed wines.
Creativity and fresh, local ingredients really shine in items from Chef Sicolo’s menus. Popular breakfast items include Griddled Zucchini Bread with organic honey, Lemon Ricotta Pancakes, and Eggs Your Way with a side of grilled-to-order Flat Iron Steak.
For lunch and dinner, small plates of Charred Octopus with Cilantro Pesto, Clams with Pork Lardon, and Fried Polenta with Red Pepper Romesco Sauce have been popular choices. Entrees range from the Barrel Burger with crisp pancetta and basil aioli, to handmade Tagliatelle Bolognese, to Double-cut Lamb Chops with a luscious blackberry reduction.
Plateia’s dessert menu features a sampler tray of sweet delights, house made gelato, or full-size offerings such as Dark Chocolate Cremeaux with balsamic syrup and fresh berries — a must have for chocolate lovers!
In addition to a menu that features locally sourced ingredients, Plateia takes advantage of the beautiful Southern California climate by offering both indoor and year round al fresco dining. Two small private dining rooms are also available for special functions.
Sustainability informs every aspect of the Luskin Conference Center. The culinary team is no exception, and seeks sustainable solutions to all facets of the food and beverage enterprise. For example, the Center will use sustainable serving dishes from Veterra made from processed bamboo. These dishes are reusable and disposable and come in a modern design resembling wood.
Few kitchens can claim the resources of a great university to help create an exceptional and sustainable environment. In addition to the technological advantages provided by UCLA, plans are in the works for university departments to assist in creating herb and vegetable gardens for the restaurant and maybe even a beehive. An avid gardener, Chef Sicolo is especially excited by the prospect of fresh vegetables and herbs available year-round, literally outside his kitchen door!