“CRAB CAKES”   / 10  hearts of palm / apples / beets / horseradish cream

“CRAB CAKES” / 10
hearts of palm / apples / beets / horseradish cream

Crossroads seems to be a first in LA.

Upscale vegan (oops, I mean Plant-Based) cuisine served in an actual nice looking restaurant.

I can’t think of any place like it and with the oodles of body-conscious residents around, I’m very surprised.

Normally, when you want Vegetarian/Vegan food, you have to hop a plane to Silverlake and cram yourself into one of those grimy, divey, crunchy granola boxes and smell your neighbor’s patchouli.

Crossroads is swanky, loungy and sexy. Even has a full bar featuring inventive signature cocktails.

Chef Tal Ronnen, who’s cooked for Ellen Degeneres and Oprah is the head vegan cheese here and he clearly knew plant based meals could be done elegantly and, more importantly, freaking deliciously.

There wasn’t a bad dish in the bunch. Seriously. Flavors were vibrant and creative.

Even better, no creepy textures to be found, folks!

FYI, once something feels like snot, I’m out.

Standouts were the Crabcakes, made with hearts of palm (and actually felt flakey, like crab) the Flatbread with pureed leeks and roasted veggies, the Kale Spanikopita and the Meaty Lasagna. Not a single complaint with those.

Less impressive but still tasty were the Cassoulet and the Red Quinoa Salad but still felt good eating them.

My only complaint would be the cost. We spent about $100 per person with two cocktails each. Drinks were steep at $15 each. However, the two of us nicely stuffed ourselves on 8 dishes and 2 desserts so I still left with a big smile on my face.

It was my birthday and my friend, the bread guy, was paying. Thanks Bread guy!!

8284 Melrose Ave
Los Angeles, CA 90046
(323) 782-9245
http://www.crossroadskitchen.com

Sophia - Mezcal / Tequila / Lime / Grapefruit / Kalamata Syrup

Sophia – Mezcal / Tequila / Lime / Grapefruit / Kalamata Syrup

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Viola Haze - Quinoa Vodka, combier, creme yvette, lemon, maraschino

Viola Haze – Quinoa Vodka, combier, creme yvette, lemon, maraschino

FLAT BREAD -- (GF optional) CARAMELIZED LEEK PUREE, ROASTED SPRING ROOT VEGETABLES, CRISPY SHALLOTS

FLAT BREAD — (GF optional)
CARAMELIZED LEEK PUREE, ROASTED SPRING ROOT VEGETABLES, CRISPY SHALLOTS

FARINATTA   / 10  roasted wild mushroom chickpea flour pancake / ramp greens / baby arugula / toasted pine nuts / sundried tomato pesto

FARINATTA / 10
roasted wild mushroom chickpea flour pancake / ramp greens / baby arugula / toasted pine nuts / sundried tomato pesto

Special - Tortilini stuffed with Almond Ricotta topped with pesto and yellow tomato sauce

Special – Tortilini stuffed with Almond Ricotta topped with pesto and yellow tomato sauce

CASSOULET   / 12  du puy lentils / wild mushrooms / english peas / carrots / leeks / grilled spring onions

CASSOULET / 12
du puy lentils / wild mushrooms / english peas / carrots / leeks / grilled spring onions

RED QUINOA   / 10  pan-roasted fresh artichoke hearts & fava beans / light tomato broth

RED QUINOA / 10
pan-roasted fresh artichoke hearts & fava beans / light tomato broth

KALE SPANAKOPITA   / 8  harissa spiced smoked tomato fondu / mint oil

KALE SPANAKOPITA / 8
harissa spiced smoked tomato fondu / mint oil

WOOD-FIRED MEATY LASAGNA   / 14

WOOD-FIRED MEATY LASAGNA / 14

CAPPUCCINO ICE CREAM with florentine cookie

CAPPUCCINO ICE CREAM with florentine cookie

VANILLA BEAN PANNA COTTA --  with strawberry rhubarb purée / black pepper biscotti

VANILLA BEAN PANNA COTTA –
with strawberry rhubarb purée / black pepper biscotti