How LA’s Most Beloved Vegan Restaurant Is Celebrating Its 10-Year Anniversary

Helmed by acclaimed chef Tal Ronnen, vegan cafe Crossroads Kitchen has been a mainstay in the plant-based mostly meals movement due to the fact it opened its flagship West Hollywood area in 2013. A beloved fixture of vegan fantastic eating, the cafe is now celebrating its 10-year anniversary with a group of chefs who are trailblazers in their have ideal. 

For one unique night on March 30, a few celebrated chefs along with Ronnen and his workforce at Crossroads will create a 5-program food that showcases the ideal in plant-based cuisine to celebrate the part that Crossroads has played in carving out a area for vegan meals at the high-quality-dining desk. 

VegNews.CrossroadsVeganDishes1.JakobLaymanJakob Layman

“We were being thinking of a meaningful way to rejoice the 10-calendar year mark and desired to do it with folks who have supported or encouraged the cafe,” Ronnen tells VegNews. “We’ve never ever performed an occasion quite like this.” 

The 10th anniversary vegan menu

For the large evening, Ronnen enlisted a “dream team” of cooks to co-build a distinctive menu with five tantalizing dishes. 

VegNews.MichaelVoltaggioMichael Voltaggio

Chef Michael Voltaggio—of Major Chef fame—is crafting the opening program which captures flavors of the sea: Potato Millefeuille, Potato Fonduta, Kelp Caviar, Sea Beans, and Black Garlic and Lemon. 

“My dish is impressed by finding out Tal’s food stuff, his creative imagination, and celebrating the unforgettable experiences I have had at Crossroads,” Voltaggio tells VegNews. “It’s about locating the intersection of land and sea though showcasing these ingredients with taste, strategy, and the resourceful process.”

Ronnen and Voltaggio are fantastic buddies and often assisted each other when the latter ran his restaurant (known as “Ink”) close by on Melrose Avenue.  “Chef Tal’s strategy to his menu is to make it available for everyone,” Voltaggio suggests. “Crossroads isn’t just a delightful plant-dependent restaurant, it’s a mouth watering cafe.”


VegNews.ChefNancySilvertonNancy Silverton

Groundbreaking chef and baker Nancy Silverton—co-proprietor of Michelin-starred cafe Osteria Mozza—is accountable for the next course which is a easy, still intricate, Celery Heart Salad with Spring Vegetable Crostini. Crossroads is impressed by Mediterranean delicacies and Silverton’s culinary position of watch was a all-natural match. 

“Nancy has definitely introduced wonderful Italian food to LA so obtaining her was significant,” Ronnen states. 

The 3rd system will be managed by chef Daniel Humm, who produced the bold shift of transitioning Eleven Madison Park—which has a few Michelin stars—to a plant-based menu last 12 months to do his part in battling the local climate crisis. For the meal, Humm created the Maitake Mushrooms with Juniper and Pine dish for Crossroads’ 10th anniversary celebration.

VegNews.ChefDanielHumm.Craig-McDeanCraig McDean

Ronnen satisfied Humm 6 decades back after the Crossroads’ chef labored to introduce much more plant-dependent possibilities at Baur au lac in Zürich, Switzerland—one of the oldest inns in Europe and in which Humm acquired his start off as a chef. The two cooks cooked alongside one another about a 12 months later on at the neighborhood St. Moritz Gourmand Festival. 

“We needed an individual like Daniel [for the anniversary dinner] due to the fact he is these kinds of an inspiration to all of us,” Ronnen says. 

The past two programs will be crafted by Ronnen and his group at Crossroads, with a pasta class of Sweet Pea and Ricotta Anolini with Black Truffle Butter and a dessert class of Chocolate Caramel Popcorn Bar.

“We took the pasta program because it is this kind of a significant component of Crossroads,” Ronnen suggests. “We make contemporary pasta just about every day in each and every form and dimensions even pasta that you usually would not consider is made clean like spaghetti … nobody actually does that.”

Served from 5pm to 10pm, the lavish meal is a celebration of the natural beauty of plant-primarily based food—and the innovators who craft it—and can be booked through Yelp for $145 for every particular person. 

The Crossroads legacy

Ronnen has had a prolonged job in the plant-centered environment, as an creator, restaurateur, and chef. In 2008, he served as personalized chef for Oprah Winfrey during her 21-day vegan cleanse. 

VegNews.Crossroads.TalRonnenTravisBarkerTravis Barker (still left), Tal Ronnen (suitable)/ Crossroads Kitchen area

Crossroads—which he opened with backing from Blink-182 drummer Travis Barker—is where by Ronnen’s really like of food items shines. Here, Ronnen has invented quite a few dishes in the very last 10 years that did not appear earlier possible as plant-based mostly concepts. 

He popularized the Kale Caesar, which he claims he by no means massages but cuts in a way that “does 50 % the chewing for you.” Via Crossroads, Ronnen launched diners to vegan caviar (manufactured from kelp) atop vegan oysters (built from artichokes)—a dish that continues to be on the menu to this working day. 

VegNews.CrossRoads.ArtichokeOystersCrossroads Kitchen area

When Crossroads opened, it was the first vegan restaurant in Los Angeles to offer a whole bar program. And even though lots of restaurants—including Humm’s—have shifted their menus to serve modern day palettes, Crossroads has always been ahead of its time.

“We desired this location to glimpse like an Higher West Facet steakhouse. Just definitely cozy from the chandeliers to the large booths and banquettes,” Ronnen, who hand-picked all of the fixtures at Crossroads, claims.

“And it stood the check of time simply because a traditional dining area like that will by no means go out of design and style,” he suggests.

And while the meals alone continues to draw in repeat customers at a high charge, Ronnen’s hospitality toward his everybody, which include his celeb purchasers, keeps them coming again. 

In its early times, Ronnen says, Crossroads’ glitzy spot captivated famous people, which have been immediately followed by a swarm of paparazzi. Instead of capitalizing on that press, Ronnen constructed a bona fide Batcave—a non-public entry, metal-reinforced garage in the back—to allow celeb customers accessibility into Crossroads’ eating room and love their meals in privateness.    

“What we did was establish have confidence in with our large-profile friends and it built them experience comfortable that we would never market them out,” Ronnen claims. “And that they would have a relaxed position to eat.”

The following ten years at Crossroads

Last 12 months, Crossroads embarked on an enlargement that place its cafe in two new regions, which include an outpost at the newly opened Resorts Globe as the 1st vegan great-dining cafe on the Las Vegas Strip. 

VegNews.CrossroadsKitchenLasVegas.TalRonnenTal Ronnen

The 2nd new area is in Calabasas, which is household to the restaurant’s major celebrity followers, The Kardashian/Jenner family members. Just like at its Melrose flagship, Ronnen manufactured certain superstar clientele in Calabasas will be able to dine in peace with a 16-seat non-public eating area that extends to an open-air patio and its glass walls turn opaque at the flip of a switch.

These new Crossroads locations had been opened to aid the wish of the restaurant’s corporate chef Paul Zlatos—whom Ronnen labored with for 11 many years at the Wynn in Las Vegas—to increase the notion somewhat. Possessing Zlatos in an energetic function at each spots, Ronnen says, makes certain that the high quality of Crossroads remains prime notch.

But will a Crossroads quickly open up close to you? Ronnen claims he will get that ask for frequently but would instead retain quality by concentrating on what Crossroads has created around the earlier ten years: a considerate meals menu supported by fantastic support. 

Alternatively, Ronnen is psyched to keep on pushing the boundaries of plant-centered high-quality dining with new dishes and menu concepts, with a organization concentrate on excellent elements, seasonal menus, and freshmade pastas—the chef’s timeless passion. 

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“We’re heading to retain innovating,” Ronnen claims. “We’re usually pushing the envelope. Regardless of whether it’s our artichoke oysters that have been on the menu for 10 years or a new dish—like foie gras designed from chestnuts and mushrooms. That’s what drives us.”

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