A pilot program to expand the number of locations that accept the Washington University Campus Card as a method of payment is currently in the works.

Currently, the Campus Card system allows student IDs to be used for a multitude of purposes, including laundry, vending machine, food and campus bookstore purchases.

Dining Services is collaborating with local merchants to introduce Campus Card to a few local eateries by the end of spring break. At this stage, interested establishments include Kayak’s and Bobo Noodle House. No binding agreements have been made yet, however.

Because both Kayak’s and Bobo are located at 276 N. Skinker Blvd., a University-owned building directly across from the Danforth Campus, these establishments are logical places to start the program.

Paul Schimmele, assistant to the director of operations for Dining Services, spoke at a recent Student Union Senate meeting to gain students’ perspectives on the process. Schimmele and Dining Services will continue to work with Student Union and other student groups to incorporate student perspectives.

Kevin Reddi, general manager of Kayak’s, hopes to increase the accessibility of Kayak’s to the student body with the program.

“I want to make our services available to the students that cannot make it over here with regular cash, Kevin Reddi, general manager of Kayak’s Coffee, said. “I want our café to be available to the entire student body.”

Kayak’s will have to pay for the hardware that is required to scan the cards as well as a service charge to the University.

The owners of Kayak’s hope that an increase in popularity among Washington University students will offset the costs of the new technology. Kayak’s and Bobo will maintain their regular prices.

While the University would receive a percentage of sales made using Campus Card, this cost should be offset by an increase in the number of customers and purchases.

Students are looking forward to the expansion of the Campus Card.

“I don’t know if I would necessarily go there more, but it would definitely be nice to have a Wash. U. debit card type thing that works at off-campus places,” sophomore Vivek Gupta said.

Reddi believes that if the program takes off, the University will not have a problem operating it.

Schimmele plans to eventually create an office that is dedicated to the Campus Card program. At this office, students would be able to fix any problem that arises with Campus Card at a single and centralized place, rather than going to the Office of Residential Life or the Office of Student Records.

If all goes as planned, the money that the University earns from this program will go toward expanding it further.

“We will be seeking student opinions, and if we feel the pilot is successful and we expand this, we want to know where students would like to go,” Schimmele said. “What are our priorities, what makes sense? It is largely driven by a desire by undergraduates; it also serves graduates, faculty and staff. We will speak to them as well.”

Bobo Noodle House offers delicious food in a trendy place reminiscent of New York City restaurants. (Matt Mitgang | Student Life)

Rating: 3.5/5 stars
278 N. Skinker Blvd, St. Louis, MO 63130

Bobo Noodle House is the perfect solution for the hungry Washington University student who is in the mood for a special meal but not willing to brave the cold for too long. The 1-year-old restaurant is located about as close to campus as you can get—right next to Kayak’s Coffee. Bobo is small but has a hip atmosphere and serves up some tasty Southeast Asian fare. The menu includes appetizers, salads, pho (a noodle soup), sides and, of course, noodles! In addition, Bobo offers desserts and a full selection of beer, wine and sake.

Upon entering the noodle house, I felt for a moment like I’d been transported to New York City. I found myself admiring the tiny, trendy space, with its dim lighting and paper chandeliers hanging from the ceiling, and an eclectic mix of edgy music playing in the background.

At Bobo, food is ordered as soon as you walk in. Appetizers at Bobo include spring rolls (both vegetarian and pork are available), Asian barbecued spare ribs, and a shrimp summer roll. My friend and I decided to try the summer roll. In addition, we ordered the vegetable dumpling, pho, and the “ginger pork with gailon and egg noodles.”

The shrimp summer roll was perfect for sharing because we were served two large rolls. They came out promptly after we were seated, which surprised and impressed me. The rolls were presented on a clean white rectangular plate. A thin, translucent casing covered a filling of thin vermicelli noodles, basil, shrimp and lemongrass. The roll was garnished with slices of carrot. While the roll was attractive and fresh, my two main complaints were that it was impossible to eat with chopsticks and tasted bland. Luckily, both of these issues were easily resolved. I set the chopsticks aside and ate the roll by simply tearing it apart with my hands. The blandness was quickly fixed by dousing the roll in the spicy chili sauce that accompanied it.

For my main dish, I tried the ginger pork with gailon and egg noodles. The generous serving consisted of tender pieces of pork and a wide variety of colorful vegetables: red and green peppers, sliced carrots, onions and leeks topped with basil. I debated with my friend about the broccoli-like vegetable that was in my dish: Was it bok choy or brocollini? It turns out it was gailon. (Hence the name “ginger pork with gailon.”) Apparently gailon means Chinese broccoli. The sauce in this dish initially seemed mild, but progressive mouthfuls indicated that it had a substantial kick accentuated by chili flavors. While I found the dish quite delicious, I needed to take frequent gulps of my water to turn down the heat, so I wouldn’t recommend this entrée to those who can’t tolerate spicy foods.

For those who would be less inclined to try my pork dish, whether due to vegetarianism or spice intolerance, I’d recommend the other dish we sampled that evening—the vegetable dumpling pho. This dish was served in a wide bowl and consisted of a light broth with firm, vegetable-filled dumplings. The pho also included tofu and scallions. My friend said the tofu was some of the best tofu she has ever had. It was not too soggy or soft but instead had a nice, firm consistency around the outside. While I found the pho a bit bland for my tastes, a dish of chili sauce was offered on the side to compensate.

To finish, my friend and I ordered the chocolate coconut ice cream sandwich, and I must say that this was the highlight of the evening. Creamy coconut ice cream with a sweet and subtle flavor was sandwiched between two moist double chocolate chip cookies. To die for.

I left Bobo Noodle House with a full stomach (the portions are huge) and a smile on my face. I must admit, though, that I also left feeling a bit perplexed. The idea of ordering at a counter seemed odd to me at a restaurant with such a fancy, hip feel. While the service was excellent, I left wondering if I was meant to leave a tip. As I walked out the door, I handed the girl at the counter a couple of bucks. The neutral expression on her face left the mystery unsolved.