The Spot

Stay Fresh

The Buzz: Food Intolerance Testing

Could food-sensitivity tests be needlessly limiting your food choices?

Chimichurri Chicken with Apple Cider Vinaigrette Spinach Salad

Made without the major 9 allergens, this recipe is surprisingly simple with complex flavors.

Helping People with Food Allergies and Intolerances Dine Well

Tips to make loved ones with food allergies and intolerances feel comfortable dining with you.

Telling Tales of Tofu with our Bon Appétit Chefs

We invite you to dive into Tofu Tales, our digital cookbook shining a light on the stunning versatility of tofu while amplifying the creativity and skill of our AAPI chefs.

Appreciating our Locally Crafted Tofu Partners during AAPI Heritage Month

Learn about two of our Locally Crafted tofu partnerships with Bui Natural Tofu and Meiji Tofu, both amazing family-owned businesses making the highest quality tofu for our chefs and guests.

A Celebration of Tofu for AAPI Heritage Month 2024

This AAPI Heritage Month, we are excited to shine a light on the ancient origins of tofu and its modern evolution as a rising staple across the US and in our cafés.

8 Kitchen Tips to Reduce Food Waste (and Save Money)

Tips for shopping and preparing food mindfully to help you from wasting food… and money.

Fennel Bulb and Frond Gratin

Not sure what to do with the fennel fronds? Use the full plant with this fennel gratin!

Incredibly Edible Stems

Many recipes for greens advise to de-stem before cooking, but we are breaking down the benefits of keeping them!

The food we eat every day is deeply connected to the environment, and its impact is profound: a third of all global greenhouse gas emissions can be linked to the food system. Learn more about the emissions in our food system.

11 Ways to Flip the Switch to Plants to Reduce Your Carbon Footprint

Flipping the switch from animal- to plant-based food can make a sizable impact on your daily carbon footprint – even for just one day! We’ve come up with eleven easy and delicious plant-based food switches to reduce carbon emissions during all three meals.

We’re Flipping the Switch to Plants this Earth Day

Join us in flipping the switch to plants this Earth Day by considering climate-friendly alternatives throughout our cafés. We will be providing scorecards so guests have the chance to track carbon emissions saved over the course of the day to encourage long-term switches and reduce our collective and individual carbon footprint!

10 Ways to Boost Flavor and Nutrition with Plants in Your Kitchen

Keep these strategies in mind to get the most flavor and nutrition from your produce.

Parmesan Honey-Roasted Cauliflower Steaks

With a little prep and a lot of love, this cauliflower “steak” will steal the center of the plate.

Plants Are For Everyone

When it comes to eating plants, it’s not all or nothing, so choose what works for you!

The Spot

View/Print Weekly Menu

Weekly Schedule

Breakfast Mon-Fri, 7:00 am - 9:30 am
Brunch Sat-Sun, 10:00 am - 2:00 pm
Lunch Mon-Fri, 11:00 am - 2:00 pm
Dinner Mon-Sun, 5:00 pm - 7:00 pm
Closed Mon-Fri, 9:30 am - 11:00 am
Continuous Dining Mon-Fri, 2:00 pm - 5:00 pm
Continuous Dining Mon-Fri, 7:00 pm - 8:00 pm
Continuous Dining Sat-Sun, 2:00 pm - 5:00 pm
show + tell Thu, 11:00 am - 2:00 am

Breakfast

rise+shine

fried potatoes

Morning star vegetarian patty

breakfast bean, onion, jalapeño, tomato, salt and pepper to taste

glaum egg ranch

weiser family farms

pots+kettles

warm+soulful

60 cal.

180 cal.

70 cal.

80 cal.

130 cal.

290 cal.

110 cal.

60 cal.

5 cal.

40 cal.

70 cal.

0 cal.

cereal bar

140 cal.

150 cal.

130 cal.

210 cal.

220 cal.

210 cal.

230 cal.

0 cal.

110 cal.

190 cal.

200 cal.

380 cal.

190 cal.

170 cal.

140 cal.

110 cal.

150 cal.

140 cal.

110 cal.

170 cal.

110 cal.

20 cal.

100 cal.

40 cal.

60 cal.

45 cal.

grate+griddle

45 cal.

cereal bar

130 cal.

110 cal.

beverage

90 cal.

10 cal.

0 cal.

140 cal.

160 cal.

130 cal.

190 cal.

0 cal.

130 cal.

150 cal.

0 cal.

15 cal.

25 cal.

10 cal.

100 cal.

120 cal.

100 cal.

50 cal.

45 cal.

60 cal.

0 cal.

120 cal.

110 cal.

140 cal.

110 cal.

Lunch

warm+soulful

breaded chicken thigh, panko breadcrumbs, ketchup, sugar, sesame oil, garlic, ginger, green onions, soy sauce

meiji tofu fried with sauteed peppers, onions, cabbage

baby bok choy, cabbage, with carrots braised in vegetable stock weiser family farms polito farms babe farms

rice, ginger root, green onion

wood+stone

chips, cheese sauce, sour cream, salsa, beans, shredded chickens, olives, green onions

grate+griddle

chicken leg, salt, pepper, franks hot sauce

pots+kettles

kidney beans, white bean, celery, carrot, onion, parsley, thyme, leeks, garlic, tomato, vegetable stock, salt, pepper babe farms

leaves+greens

locally grown lettuce and vegetables, house-made dressings and croutons, composed salads, assorted toppings babe farms

bread+pickles

locally grown lettuce and vegetables, house-made dressings and croutons, composed salads, assorted toppings babe farms

butter & sugar

plants+protein

Babe Farms fennel, kale blend, radishes, carrots, quinoa, Polito Family Farms grapefruit, Santa Barbara olive oil, Drake Family Farms goat cheese

warm+soulful

130 cal.

0 cal.

wood+stone

130 cal.

slices

400 cal.

slices

440 cal.

slices

470 cal.

catering

560 cal.

380 cal.

350 cal.

360 cal.

390 cal.

290 cal.

320 cal.

240 cal.

180 cal.

60 cal.

340 cal.

390 cal.

350 cal.

470 cal.

400 cal.

490 cal.

280 cal.

470 cal.

180 cal.

20 cal.

25 cal.

110 cal.

130 cal.

grate+griddle

45 cal.

1 each

340 cal.

710 cal.

190 cal.

wood+stone

20 cal.

15 cal.

25 cal.

grate+griddle

130 cal.

140 cal.

150 cal.

160 cal.

150 cal.

160 cal.

140 cal.

150 cal.

160 cal.

50 cal.

60 cal.

50 cal.

60 cal.

20 cal.

30 cal.

0 cal.

110 cal.

25 cal.

160 cal.

240 cal.

310 cal.

180 cal.

110 cal.

130 cal.

leaves+greens

70 cal.

60 cal.

70 cal.

60 cal.

10 cal.

5 cal.

30 cal.

1/4 cup

90 cal.

80 cal.

25 cal.

15 cal.

10 cal.

5 cal.

0 cal.

10 cal.

40 cal.

60 cal.

45 cal.

0 cal.

110 cal.

60 cal.

110 cal.

170 cal.

bread+pickles

1 tsp

30 cal.

1 tbsp

70 cal.

5 cal.

100 cal.

160 cal.

140 cal.

170 cal.

150 cal.

120 cal.

130 cal.

120 cal.

15 cal.

0 cal.

5 cal.

0 cal.

80 cal.

70 cal.

40 cal.

30 cal.

90 cal.

110 cal.

60 cal.

110 cal.

100 cal.

110 cal.

beverage

90 cal.

10 cal.

0 cal.

140 cal.

160 cal.

130 cal.

190 cal.

0 cal.

130 cal.

150 cal.

0 cal.

15 cal.

25 cal.

10 cal.

100 cal.

120 cal.

100 cal.

50 cal.

45 cal.

60 cal.

0 cal.

120 cal.

110 cal.

140 cal.

110 cal.

butter & sugar

35 cal.

130 cal.

30 cal.

10 cal.

30 cal.

20 cal.

15 cal.

10 cal.

130 cal.

90 cal.

370 cal.

350 cal.

250 cal.

510 cal.

Continuous Dining

grate+griddle

45 cal.

80 cal.

Dinner

warm+soulful

pork ribs, salt, pepper, onion powder, garlic powder, honey, soy sauce babe farms

vegan beef tips, broccoli, peppers, ginger, soy sauce, and sesame oil bernard ranch

sweet potato noodle, sesame oil, vegetables, garlic, soy sauce, green onion, sesame seeds

wood+stone

chips, cheese sauce, sour cream, salsa, beans, shredded chickens, olives, green onions

grate+griddle

chicken leg, salt, pepper, franks hot sauce

pots+kettles

kidney beans, white bean, celery, carrot, onion, parsley, thyme, leeks, garlic, tomato, vegetable stock, salt, pepper babe farms

leaves+greens

locally grown lettuce and vegetables, house-made dressings and croutons, composed salads, assorted toppings babe farms

bread+pickles

locally grown lettuce and vegetables, house-made dressings and croutons, composed salads, assorted toppings babe farms

butter & sugar

plants+protein

Babe Farms fennel, kale blend, radishes, carrots, quinoa, Polito Family Farms grapefruit, Santa Barbara olive oil, Drake Family Farms goat cheese

warm+soulful

130 cal.

0 cal.

wood+stone

130 cal.

slices

400 cal.

slices

440 cal.

slices

470 cal.

grate+griddle

45 cal.

1 each

340 cal.

710 cal.

190 cal.

wood+stone

20 cal.

15 cal.

25 cal.

grate+griddle

130 cal.

140 cal.

150 cal.

160 cal.

150 cal.

160 cal.

140 cal.

150 cal.

160 cal.

50 cal.

60 cal.

50 cal.

60 cal.

20 cal.

30 cal.

0 cal.

110 cal.

25 cal.

160 cal.

240 cal.

310 cal.

180 cal.

110 cal.

130 cal.

leaves+greens

70 cal.

60 cal.

70 cal.

60 cal.

10 cal.

5 cal.

30 cal.

1/4 cup

90 cal.

80 cal.

25 cal.

15 cal.

10 cal.

5 cal.

0 cal.

10 cal.

40 cal.

60 cal.

45 cal.

0 cal.

110 cal.

60 cal.

110 cal.

170 cal.

bread+pickles

1 tsp

30 cal.

1 tbsp

70 cal.

5 cal.

100 cal.

160 cal.

140 cal.

170 cal.

150 cal.

120 cal.

130 cal.

120 cal.

15 cal.

0 cal.

5 cal.

0 cal.

80 cal.

70 cal.

40 cal.

30 cal.

90 cal.

110 cal.

60 cal.

110 cal.

100 cal.

110 cal.

beverage

90 cal.

10 cal.

0 cal.

140 cal.

160 cal.

130 cal.

190 cal.

0 cal.

130 cal.

150 cal.

0 cal.

15 cal.

25 cal.

10 cal.

100 cal.

120 cal.

100 cal.

50 cal.

45 cal.

60 cal.

0 cal.

120 cal.

110 cal.

140 cal.

110 cal.

butter & sugar

35 cal.

130 cal.

30 cal.

10 cal.

30 cal.

20 cal.

15 cal.

10 cal.

130 cal.

90 cal.

370 cal.

350 cal.

250 cal.

510 cal.

Continuous Dining

7:00 pm - 8:00 pm
- Today's Menu
- This Week's Menu
Subscript to Menu Mail
Grill open weekdays 7-8PM. Looking for food after 8pm? Barbara's Place is open weekdays until 10PM. Late Night Swipes are accepted at Barbara's Place weekdays after 8PM

grate+griddle

45 cal.

80 cal.

Menu Icon Legend

Vegetarian

Vegan

Made without Gluten-Containing Ingredients

Farm to Fork

Locally Crafted

Seafood Watch

Humane

Organic

Eat Right — For You

Wellness

When it comes to wellness, Bon Appétit’s focus is on simple, delicious food — that happens to be good for you. To support long-term health, we are bringing more plants to menus every day in a craveable way, while emphasizing healthy cooking techniques. When healthy food tastes good, nourishing your body and mind becomes the easy choice.

Our wellness commitments

Food Allergies

We serve thousands of guests with food allergies and sensitivities safely in our cafés every day. Our chefs, managers, and dietitians work closely with our food-allergic guests to create reasonable solutions to help them eat what they love. If you have questions about eating for your dietary needs in our cafés, reach out to us: we’ll gladly meet with you.

Food allergies & sensitivities

Sustainability

Wellness also includes the health of the animals, the workers, the community, and the Earth. They’re all connected. Bon Appétit has been committed to “food service for a sustainable future” for decades, and we’ve led the food service industry in tackling many important issues, such as cage-free eggs, antibiotics in animal production, and farmworker rights.

Our sustainability commitments

Subscribe to Menu Mail

Tell Us What You Think

Common Questions

I’ve been trying to eat a healthier diet. Will I be able to find a healthy food choice in my café?

Can you tell me how many calories are in the foods in my café?

How will you handle my concerns about a food allergy?

See All FAQs

Justin Alarcon

Executive Chef

Telephone (909) 448-4316
Justin.Alarcon@cafebonappetit.com
Gilbert Talbot

General Manager

Telephone (310) 593-3654
Gilbert.Talbot@cafebonappetit.com

Meet the team

Board Calendar 2023-24

Board Calendar Dates

Fall 2023 Semester

First Day of Board	Friday	August 18
Classes Begin	Monday	August 21
Labor Day	Monday	September 4 (Dining Open)
Veteran’s Day	Tuesday	October 10 (Dining Open)
Fall Break		Oct 16-Oct 20 (Dining Open)
Fall Break Weekends		Oct 14-15 and Oct 21-22 (Dining Closed)
Thanksgiving Holiday		Nov 23-26 (Dining Closed)
Last Day of Board	Friday	December 15
Winter Break		Dec 16-31 (Dining Closed)

For ULV's Full Academic Calendar Click Here

The Buzz: Food Intolerance Testing

Chimichurri Chicken with Apple Cider Vinaigrette Spinach Salad

Helping People with Food Allergies and Intolerances Dine Well

Telling Tales of Tofu with our Bon Appétit Chefs

Appreciating our Locally Crafted Tofu Partners during AAPI Heritage Month

A Celebration of Tofu for AAPI Heritage Month 2024

8 Kitchen Tips to Reduce Food Waste (and Save Money)

Fennel Bulb and Frond Gratin

Incredibly Edible Stems

What are Emissions?

11 Ways to Flip the Switch to Plants to Reduce Your Carbon Footprint

We’re Flipping the Switch to Plants this Earth Day

10 Ways to Boost Flavor and Nutrition with Plants in Your Kitchen

Parmesan Honey-Roasted Cauliflower Steaks

Plants Are For Everyone

rise+shine

pots+kettles

warm+soulful

wood+stone

grate+griddle

pots+kettles

leaves+greens

bread+pickles

butter & sugar

plants+protein

grate+griddle

warm+soulful

wood+stone

grate+griddle

pots+kettles

leaves+greens

bread+pickles

butter & sugar

plants+protein

grate+griddle

Wellness

Food Allergies

Sustainability

Common Questions

Board Calendar Dates