Wolfgang Puck Express opens at UCLA, alcohol sales pending

After years of planning and months of construction, the much anticipated Wolfgang Puck Express opened its frosted glass doors in Ackerman Union last week.

The casual dining restaurant, which is one of the first to serve alcohol on campus, officially opened on the first floor of Ackerman Union Sept. 18. The bar, tucked near the back of the restaurant under two flat screen televisions, will not serve beer and wine for another week as the liquor license is being finalized, said Bob Williams, the executive director of Associated Students UCLA, in an email.

The patio in the back of the restaurant will not be furnished until the end of zero week. Instead, patrons will sit inside the eatery’s wood-paneled walls, which feature expansive windows looking out on the west side of campus.

Officials held a soft opening of the restaurant in the days leading up to its debut to train and prepare the staff, said Lesley Whitten, vice president of operations for Wolfgang Puck Worldwide Inc.

Several of those who wandered into to the restaurant said they were impressed with the the high-end atmosphere, which they said feels more like a restaurant than the other fast food chains that fill Ackerman.

“It is a nice addition to Ackerman. It is a good option to have,” said Ian Ulery, a programmer in the physics department, before taking a bite of his grilled chicken sandwich.

ASUCLA began looking for a way to open a casual dining restaurant because of student demand, said Cindy Bolton, the food service director for ASUCLA.

Several years ago, students voted overwhelmingly in favor of bringing a restaurant that serves alcohol to campus. The only place on campus serving alcohol was the Faculty Center, which was not easily assessable to students or the public.

The plan never came to fruition though because of the economic recession, which resulted in budget cuts for both ASUCLA and Wolfgang Puck. Eventually, both parties gained more financial stability and were ready to give the restaurant another try; construction began in November 2012.

Having a presence on college campuses is part of the Wolfgang Puck’s effort to expand to different demographics, Whitten said.

To make the restaurant accessible to all types of people on campus, the organizers worked with the school to ensure that there was a range of different food options from macaroni and cheese to gourmet pizza, Whitten added. Another consideration was keeping costs reasonable for the college crowd, she said.

“I like how the food is cheaper here than in normal (Wolfgang Puck restaurants),” said second-year undeclared student Kelsey Van Den Bergh, who had just finished her sample of the roasted salmon, which, priced at $15, is the most expensive food item on the menu. Beers range from $3 to $6, while a glass of wine costs from $5 to $13.

Fourth-year psychology student Monica Martinez wandered into the soft opening unexpectedly and helped herself to a few samples.

“It is a nice place but seems a bit too small to accommodate the large UCLA population,” Martinez said, gesturing to the bar with about a dozen chairs.

The restaurant seats 110 while the patio seats 55, Whitten said. Part of the restaurant can be converted into a meeting room for about 25 to 30 people, she added.

After cleaning her plate, Martinez said that she definitely plans to return to the restaurant, if not for the food then for the occasional drink.

“Sometimes students just need a drink between classes,” she said, laughing.