To wrap up the 2013-2014 school year, the Daily Bruin photo staff compiled a gallery of photos that tell this year’s UCLA story.
SAN DIEGO, Ca. — The UCLA men’s basketball team, seeded fourth in the South Region of the NCAA Tournament, defeated 12th-seeded Stephen F. Austin, 77–60, in a third-round matchup at the Viejas Arena in San Diego.
SAN DIEGO, Ca. — The fourth-seeded UCLA men’s basketball team defeated 13th-seeded Tulsa 76-59 in a second-round matchup in the NCAA tournament’s South regional. Sophomore guard Jordan Adams led all scorers with 21 points and junior guard Norman Powell added fifteen points, including two second-half dunks that brought the crowd in San Diego State’s Viejas Arena to life and helped seal the victory.
The Saturday afternoon quiet of Brentwood’s Tandoori Grill was punctuated only by the emergence of stone slabs – laden with sizzling, steaming piles of meat – through the kitchen doors. Such dramatic presentation is inevitable with a traditional tandoor, kept at a temperature upwards of 900 degrees by a charcoal or wood fire within the oven itself. Given the high-intensity cooking method, food can easily be overcooked but, when done correctly, yields the kind of flavorful, tender meats offered by Tandoori Grill.
Moments before UCLA basketball took the floor Thursday night, the biggest jeers facing the Bruins came neither from Oregon’s basketball players nor the Duck faithful scattered throughout Pauley Pavilion.
In a way, the self-serve style of Pampas Grill was reminiscent of a school cafeteria line. If anything, though, the rows of sizzling meat skewers and gourmet self-serve dishes, waiting to be piled on a plate, felt more like a foodie student’s wildest dream of what cafeteria-style food can be. Although the meat spinning above the embers embodied traditional the Brazilian method, it wasn’t the daunting all-you-can-eat endeavor often associated with a churrascaria.
As a steady stream of students approached the ingredients bar at Mongols BBQ, a no-frills Mongolian barbecue establishment in Westwood, I was reminded less of a normal restaurant and more of an engineering competition. The premise is simple: You pay for a bowl, which you then fill with as much food as you can manage from the extensive ingredients bar.
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