Your place for Bruins and burgers

Nestled within the heart of the UCLA campus lies a hidden gem that has become a go-to spot for sports fans: Plateia. With its irresistible ambiance and impeccable service, this dining establishment, located in the UCLA Luskin Conference Center and Hotel has quickly earned its reputation as the ultimate hangout before or after UCLA games, matches and meets.

From the moment you step through the doors, you’re greeted by the vibrant energy that permeates the space. Whether you’re craving a flavorful winter, Greek, tricolor or gem salad; a delicious chicken piccata or honey-spiced duck; a savory pizza or pasta dish, or satisfying seafood option, there’s something for every palate.

“The” burger

A gourmet beef burger topped with French comté, marinated arugula, caramelized onions, basil aioli on a brioche bun with choice of tricolore salad or reggiano fries.

Impossible burger

A plant-based patty topped with cremini mushrooms, pepper jam, green oak lettuce, whole grain mustard aioli on a toasted vegan brioche. Served with choice of tricolore salad or reggiano fries.

Taverna burger

A double patty smash burger topped with American cheese, pickles, caramelized onions and epic sauce and served on a fresh potato bun. This delicious new addition is available exclusively from 2-5 p.m. each day. 

And let’s not forget about the lounge, where fans can prepare for or relive the excitement of the game over a cold beer or a handcrafted margarita, Pauley Punch or Rose Bowl old-fashioned. With an unbeatable atmosphere of camaraderie, it’s the perfect place to gather. 

Beyond the game day menu, Plateia is also a place that boasts an ever-evolving menu that features the best locally sourced ingredients every day. Our chefs take pride in sharing new dishes that they have created for every palate, including the recently added double patty taverna burger, a smash burger topped with American cheese, pickles, As always, reservations are encouraged and tips are not expected or accepted. And for those traveling from out of town or simply wanting to spend the night on campus, we have a variety of year-round guest offers

Follow the Luskin Conference Center and Hotel on Instagram and Facebook.

Follow Plateia on Instagram and Facebook.

Work and play in the mountains this winter

Working and playing in the mountains this winter offers an unparalleled experience. Picture yourself surrounded by breathtaking scenery, crisp mountain air and endless opportunities for outdoor recreation. For our team at the UCLA Lake Arrowhead Lodge, it’s not just a job; it’s a lifestyle that nourishes the soul and invigorates the spirit amidst nature’s grandeur.

And when you book three nights, we’ll throw in a fourth for free as part of a unique Winter Workcation experience. Surround yourself with the picturesque beauty of Lake Arrowhead. Our charming chalets are meticulously designed to offer a perfect blend of modern amenities and a cozy fireplace, creating an ideal setting for focused work sessions.


• Complimentary welcome amenity

• Premium Wi-Fi to ensure uninterrupted work sessions

• Communal flex workspace located in the Main Lodge

• Mid-day breaks featuring hot cocoa or a refreshing stroll with the Lake Arrowhead History Walk

• UCLA Lake Arrowhead Lodge Zoom background

• Access to our fitness center to keep you active and energized

• Flexible booking options for daily or weekly stays

• Onsite laundry room with 24-hour access

Enjoy a hike in the woods, take a dip in the hot tub, experience a pop-up picnic at our giant treehouse, enjoy a hot drink on the Zen deck or play a board game with other guests during your downtime from virtual meetings and work assignments. With 50 acres of natural beauty right outside your door, you will experience mental clarity and physical rejuvenation that can only be found 5,200 feet above sea level. 

The Lake Arrowhead Lodge is also an incredible location for groups, conferences, retreats and team-building activities. Discover the balance between work and relaxation by participating in one or more of our Arrowhead Adventures leisure offerings. Some of our most popular, for groups and leisure travelers include:

Craft chocolate making
Starting with single-origin ground cocoa nibs, sugar, and cocoa butter – over two hours – you’ll take the journey of refining these ingredients into molten chocolate, where you’ll then hand temper the chocolate using a marble slab, cast your chocolate into bar molds, and wrap the bar. Additionally, farm-to-bar education is included in this class. Minimum six people, maximum 12 per class. This class lasts approximately two hours.

Sound bath session

This 60-minute experience offers a meditative experience using instruments like crystal singing bowls and gongs. Participants lie down, allowing soothing sounds and vibrations to induce relaxation and balance. The session promotes stress relief, heightened awareness, and a sense of inner calm, culminating in a rejuvenating and therapeutic journey. Maximum 50 people.

Watercolor in the woods

Learn beginner watercolor techniques while soaking up the beauty of our pristine mountain environment. This 90-minute class begins with a short stroll up into the forested area of our property. Minimum eight people, maximum 20 per class.

Take a little time to come see us this winter and create some fantastic memories.

Follow the Lake Arrowhead Lodge on Instagram and Facebook.

27 years of patience, kindness and personalized hospitality

Patience. Listening. Problem-solving. Kindness. Esther Rubio says these skills are key to her success at the UCLA Guest House, where she has worked for nearly 27 years. Esther, a front desk attendant, is one of the first people guests encounter upon entering the boutique hotel, which offers 61 guest rooms in the northeast area of the UCLA campus.

During her time at the Guest House, Rubio has witnessed a lot of changes, including various renovations and aesthetic upgrades, personnel changes, the elimination of standard keys for tappable key cards, the move to a computer-based reservation booking system (no more handwritten index cards to be filed in slots!), to name a few.

One thing that hasn’t changed? Unlike other hotels, the Guest House does not use automated wake-up calls. When the phone rings at the guest’s requested time, there is a real person on the line – and it is often Rubio. 

It’s that personal touch and the way that the team brings guests a feeling that the Guest House is their home away from home, that keeps them coming back. The complimentary continental breakfast each morning is another big draw, she said.

Rubio’s career in hospitality started with food service jobs beginning at 16. Before long, she discovered an interest in the hotel industry and worked at various locations in El Segundo, Culver City and Inglewood — doing everything from waitressing, bartending and shuttle driving to working in the laundry room, serving as a front desk attendant and a temporary resident manager and working as a PBX operator — before learning of an incredible opportunity in Westwood at the Guest House.

She was unaware that UCLA had a small hotel on campus and was intrigued by the opportunity to work there. She was hired a day after her interview and joined the team on June 17, 1997. June 17 turned out to be a special day for another important reason, she shared.

“It is also my grandson’s birthday.”

Rubio and her husband Luis, whom she has been married to for 47 years, raised three children of their own and have 12 grandchildren ranging in age from 3 to 27. Their son Robert works as a foreman for a large commercial construction company and their son Ismael, an Army veteran, is an electrician with the City of Los Angeles. One of their granddaughters is graduating from high school in June and will become a UCLA Bruin this fall. Rubio is already looking forward to her visits between classes.

In addition, the couple raised three of their grandchildren after their daughter Maria passed away 16 years ago. Today, one works for a local school district and one is employed by a major airline. The youngest, now 20, is currently attending a four-year college in nearby Fullerton on a full scholarship.

“My husband and I always told our kids [and grandkids] to work hard and take any classes that can help them better themselves and have a good career, which I am proud to say they have done.” 

Rubio recognizes that same sense of pride in guests who are staying on campus to help their students move to their residence halls or nearby apartments, as well as those who come to UCLA in June to watch their children graduate. These are her two favorite times of the year at the Guest House.

Commencement 2024, which will see close to 70 graduation events, celebrations and ceremonies spring up across the UCLA campus, runs June 14 through 16 — an ideal way to precede the start of another great year for Rubio at the Guest House.

Amaranth bowl with winter squash and apples

UCLA Conferences and Catering is heating up events of all sizes this season with excellent service and incredible food. From our kitchen to yours, here is an incredible way to start your morning! Enjoy this cereal made from amaranth grains cooked in cinnamon and spices, served with sweet kabocha squash purée and topped with cooked apples.


6 (5-ounce) servings


• 1 small kabocha squash (about 3 ounces)

• ½ teaspoon kosher salt, divided use

• ½ teaspoon ground cinnamon, divided use

• 2 ¾ teaspoons maple syrup, divided use

• 1 small Gala apple

• 2 ¼ teaspoons dark brown sugar, divided use

• 1 cup whole-grain amaranth

• 2 cups water

• 1/8 teaspoon ground cardamom

• 1 ¼ teaspoons agave nectar

• 1 ½ cups almond milk

• 2 tablespoons sliced almonds, toasted


Preheat the oven to 350°F.

Place the whole kabocha squash on a rimmed baking sheet and bake for 8 minutes to help soften the squash in order to cut it.

Remove from the oven and set aside to cool.

Remove the stem and cut the squash in half lengthwise. Scoop out the seeds and any stringy flesh, and discard. Cut each half lengthwise into 4 wedges. Place 2 wedges of the squash, cut-

side down, in a high-sided baking pan. (Remaining squash can be stored in a covered container in the refrigerator for up to 1 week).

Pour in enough water to cover the squash and place the pan in the oven. Bake for 15 minutes, or until the squash is fork-tender.

Remove the pan from the oven and let the squash cool.

When the squash is cool enough to handle, scoop the flesh in to a large bowl. Add ¼ teaspoon of the salt, ¼ teaspoon of the cinnamon, and ¼ teaspoon of the maple syrup. Mash the squash with a potato masher or put it in a food processor and blend until smooth.

Cut the apple in half lengthwise and remove the core. Cut the apple into 16 wedges.

Heat a small saucepan over medium heat. Combine ½ teaspoon of the brown sugar and the remaining 2 ½ teaspoons maple syrup in the saucepan and cook, stirring, until the sugar dissolves. Add the apple slices and stir to coat the apples in the syrup. Cook the apples for about 20 minutes, or until fork tender.

Combine the amaranth and water in a small saucepan and let soak for 10 minutes. Add the cardamom, remaining ¼ teaspoon cinnamon, and remaining ¼ teaspoon salt and bring to a simmer over medium-high heat. Reduce the heat to low and simmer, stirring occasionally, for about 45 minutes, until it reaches a soft texture with a little graininess. Stir in the remaining 1 ¾ teaspoons brown sugar and the agave nectar to combine.

Pour almond milk into a nonreactive pan and bring to a simmer over medium-low heat. Warm milk gradually and remove from heat just before boiling point.

To serve, spoon ¼ cup of the cooked amaranth into each bowl. Top the amaranth with 2 slices of the cooked apples and 1 teaspoon of the squash purée. Pour ¼ cup of the warm almond milk over the top of each bowl. Sprinkle 1 teaspoon of the toasted almonds on top to garnish and serve warm.

Book now for 2024 summer conferences at UCLA

Picnic and barbecue weather has made way for pumpkin spice lattes and mulled cider season. It may feel like summer is a distant memory; however, team members in UCLA Conferences and Catering already have summer 2024 and the fun and excitement of bringing tens of thousands of people to campus for events and conferences on their minds.

While the first half of next summer is largely booked, those planning mid-August to mid-September group events are encouraged to submit a request for proposal or contact the team at 888-825-5305 now to see what is available.

Continue reading “Book now for 2024 summer conferences at UCLA”

Six things to do while staying at the UCLA Guest House

For nearly 40 years, the UCLA Guest House has been a home away from home for campus visitors, with many returning for its quaint and quiet atmosphere, friendly service and complimentary breakfast. Seasoned Guest House guests know there are endless reasons to stay at UCLA’s original campus hotel. Here are just a few.

Continue reading “Six things to do while staying at the UCLA Guest House”

Unleash your inner pickleball pro!

Pickleball enthusiasts and newcomers, join us at the UCLA Lake Arrowhead Lodge Friday, Nov. 10 to Sunday, Nov. 12 for an exhilarating VELOZ pickleball clinic that will take your game to the next level. It will be an unforgettable weekend of skill-building, camaraderie and fun.

Continue reading “Unleash your inner pickleball pro!”

More curtain calls for Luskin Hotel guests this fall

This fall is full of excitement at UCLA and in nearby Westwood Village with the opening of the new UCLA Nimoy Theater, a landmark venue that has been renovated and transformed into a 300-seat performing arts space. 

Continue reading “More curtain calls for Luskin Hotel guests this fall”

Guest House housekeeper marks 30th year

For Maria Ventura, graduation season at UCLA is always special. The UCLA Guest House housekeeper recalls an out-of-state student’s mother frantically approaching her right before her daughter’s ceremony. She had torn her dress while zipping it up, was pressed for time and didn’t know what to do. Maria stepped in to help by sewing it back together.

Another year, a couple gave Maria and her husband tickets to attend their child’s graduation. The parents had been coming to the UCLA Guest House for years to visit their student, and Maria had become like family to them.

And in 2022, Maria and her husband attended another graduation ceremony – this time for their own sons.

“I always encouraged my boys to dream big,” she said, adding that she often brought them to campus to attend movies at the nearby James Bridges Theater and to participate in other events. “I would see students walking on campus, and I always wanted that for them. I prayed I would have the opportunity to see them graduate.”

Maria’s own graduation ambitions were dashed in 1985 when the civil war in her home country forced her to leave nursing school. “It was such a sad time for me,” she said, speaking about leaving her friends and family behind in El Salvador. She starting working as a babysitter and hotel housekeeper soon after moving to Southern California, and later joined the team at the Guest House after responding to a job ad in a newspaper. 

This year marks her 30th year at the 61-guest room boutique hotel, located in the northeast section of campus. Hers is the longest career of anyone at the Guest House and one of the longest in anyone working in any of the business units that comprise UCLA Hospitality, which also includes the Luskin Hotel and Conference Center, the Lake Arrowhead Lodge and UCLA Conferences and Catering.

“Maria is a real rarity,” said Richard McPhee, general manager of the Guest House. “She is our go-to person. She definitely knows a lot about this place and has seen a lot of changes.”

Working with her managers and co-workers, and taking care of guests, many of whom have been coming for decades, brings her joy and makes coming to work each day a pleasure. 

“The guests tell me this place feels like home because they know us and they aren’t worried to ask for extra things. It’s quiet and not too big. They can rest knowing we will take care of them.”

Hospitality shines as thousands of Bruins celebrate commencement

June is a special time at UCLA. It marks the end of another academic year and the start of a new stage in life for thousands of graduating students. For UCLA Conferences and Catering (C&C), it is a time to shine as they give their all to make graduation celebrations and events memorable.

“This is an incredibly special time for our campus,” said C&C Director Samantha Chan. “Many of our students attended Bruin Day and other events with their families as they were preparing to start their academic journey at UCLA. Our graduation events are a nice way to close this chapter and honor their time with us here in Westwood.”

Over the course of six intense days, the team worked to stage and support 30 events for groups ranging from 50 to 1,500, said Chan. Most were held June 16 and 17.

With so many events in such a short period of time, the team designs specific commencement menu packages with input from the Commencement Committee, which coordinates all commencement ceremonies and is comprised of departmental planners from throughout UCLA. From charcuterie boards, desserts – including 30,000 cookies – and signature punch, some of the most popular items served at these sorts of events, everything is made in-house with an emphasis on seasonal ingredients sourced from local farmers.

This year’s graduating ceremonies celebrated the accomplishments of 9,000 undergraduate students and more than 5,000 graduate students. Speakers included actor, comedian and UCLA alumnus Randall Park, who spoke at three UCLA College ceremonies, Los Angeles Mayor Karen Bass who delivered the keynote at the UCLA Anderson School of Management; and Paul Krekorian, president of the Los Angeles City Council, who addressed graduates of the UCLA International Institute.