Crossroads Los Angeles

Crossroads is a proper fine-dining restaurant on Melrose where the entire menu happens to be plant-based. The concept, established by chef Tal Ronnen back in 2013, has always been to create sophisticated food from seasonal ingredients, sidestepping the usual soy-based imitations entirely. Inside, the space has the feel of a stylish, upscale bistro. The lighting is kept dim and moody, with candles on every table and a long bar lined with a comprehensive collection of spirits. The menu is built around Mediterranean flavors and served as small plates, which are almost always shared. You’ll see the Artichoke Oysters on nearly every table – they’re actually crispy oyster mushrooms served in artichoke leaves with a bit of kelp caviar. Other common starters are the Stuffed Zucchini Blossoms and the cheese plate, which is made using products from Kite Hill, Ronnen's own vegan cheese company. House-made pastas are a central part of the kitchen’s output, with the Spicy Rigatoni and the Tagliatelle Bolognese standing out as long-time staples. This was the first plant-based restaurant in the city to have a full bar program, and the cocktails are made with house-infused spirits that change with the seasons. The wine list follows a similar philosophy, focusing on biodynamic and sustainable producers. The whole experience is designed to appeal to everyone, and a large portion of the clientele isn't vegan at all. It’s a popular spot for celebrating birthdays and other special occasions, so reservations are standard practice.