Celebrity frequented restaurant Crossroads Kitchen prepares to open a second location at Resorts World Las Vegas this Memorial Day weekend on May 28. Chef Tal Ronnen and his executive chef Scot Jones opened the original location in 2013 in Los Angeles, Calif. Crossroads Kitchen quickly gained popularity due to the fine dining atmosphere, quality food, bustling locations and attention to detail.
Crowd favorite dishes include buffalo mushrooms and blue cheese, spicy meatball pizza, crab cakes, pappardelle bolognese and more. This Mediterranean inspired menu features entirely plant-based dishes that can satisfy even the meatiest of carnivores.
The foie gras is created with chestnuts and porcini mushrooms sans the duck liver and has a very velvety smooth texture and finish according to Ronnen. Crossroads Kitchen serves decadent entrees that are responsibly sourced without sacrificing taste and satisfaction.
A more casual dining option accompanies the Crossroads Kitchen’s opening at Resorts World Las Vegas. CB | Crossroads Burgers offers meatless burgers, bratwurst, hot italian sausages, texas hot link and more with the option to dress them up with onions, peppers, sauerkraut and other fixings. “I am really proud of the sausages that we are making in house. We have a casing that is plant-based…it gives you that snap that you get with a sausage,” Ronnen explains.
Chef Tal Ronnen has realized a long-term vision that he entered culinary school with. “I specifically went to culinary school, although it wasn't plant-based, to learn how to cook traditionally. I would have never been able to make a vegan bearnaise sauce, if I didn't know how to make a traditional bearnaise sauce.”
Ronnen executed his plan to master some of the most well-known and familiar meat dishes like spaghetti and meatballs with the intention to learn how to veganize them. Crossroads Kitchen and CB | Crossroads Burgers achieve just that. Favorite meat dishes are prepared with ethically sourced plant-based ingredients yet spare not a pinch of flavor.
Foodies like Frenchie Nicolas rave about Crossroads Kitchen Los Angeles Calif., “You can bring anyone here and surprise them and they wouldn't even realize that it's a plant based spot because the food is really good. It's really delicious. It is very well seasoned.”
Vegan caviar and egg yolks are among some of the most intricate foods in the kitchen that are identical to their animal-based counterparts. The textures, sizes and colors are nearly impossible to differentiate and deliver the same indulgent experience.
With a long-time passion for plant-based foods, Ronnen expresses, “It is so good to see so many people come around to this. People like Daniel Humm complete the circle.” With his famous fine dining restaurant Eleven Madison Park, chef Daniel Humm has committed to converting the entire menu to plant-based only. Ronnen expresses gratitude that more options are becoming available for high quality upscale vegan dining.
The emergence of high-end vegan eateries continues. Chefs like Ronnen, his executive chef Scot Jones and others of the like make history as they forge the path to more widespread ethical and sustainable eating.
Ronnen held on to his vision during his 20 years in the restaurant industry of many major cities as he perfected his culinary skills. Now chef Ronnen and his executive chef continue to bring his vision to life at Resorts World Las Vegas with their upscale Crossroads Kitchen and their casual dining spot CB | Crossroads Burgers on May 28.
Photography by: Crossroads Kitchen Las Vegas; Meg Blair