![Crossroads Kitchen by Crossroads Kitchen [Official Photo]](https://cdn.vox-cdn.com/uploads/chorus_image/image/62568300/vegan_restaurants_crossroads_2000x1333.1543518814.jpg "Crossroads Kitchen by Crossroads Kitchen [Official Photo]")
Crossroads Kitchen in West Hollywood serves upscale, inventive vegan fare in an elegant, steakhouse-style setting with a full bar and seasonal menus.
"Crossroads Kitchen in West Hollywood is a vegan restaurant that (somewhat ironically) has the look of a fancy modern steakhouse. It’s also a place that swears it’ll change how you feel about plant-based food with its ability to transform eggplant into “beef short rib.” Most dishes at this vegan fine dining institution are tasty, and there’s no other place in Los Angeles that makes eating plant-based creations like artichoke oysters with kelp caviar feel as luxurious." - sylvio martins, garrett snyder
"Crossroads Kitchen in West Hollywood is a vegan restaurant that ironically feels like a fancy steakhouse. It's also a place that swears it will change how you feel about plant-based food with its ability to create "beef short rib" out of eggplant, but it mostly falls short on that front. Crossroads (which is backed by Blink-182 drummer and Kardashian spouse Travis Barker) is just OK, with some dishes being tastier than others. The baby beet salad with salty vegan feta and artichoke oysters with kelp caviar are fairly tasty, but the campanelle pasta with Italian "sausage" is flavorless, sloshing in a watery sauce that fails to stick to the noodles. It also doesn't help that this Weho spot is quite pricey." - sylvio martins, brant cox, garrett snyder
"Crossroads Kitchen isn’t the type of restaurant that yells “vegan” from the top of its lungs. It’s the type of restaurant that encourages regulars and the vegan-curious to experience chef and owner Tal Ronnen’s menu while receiving some of the best service in town. A startlingly hearty French onion soup sans beef broth, Neapolitan-style pizzas, and the spicy rigatoni pasta comprise some of the menu’s greatest hits. If a casual lunch or brunch is in order, Crossroads has that too, with fried chicken and waffles and a Benedict that showcases a runny tomato-based “egg” yolk." - Mona Holmes, Rebecca Roland
"It’s no small feat to have a restaurant last for 11 years in Los Angeles, let alone one that serves a plant-based menu in a formal room with white tablecloths and a long bar serving sharply curated drinks. Crossroads Kitchen isn’t the type of restaurant that yells “vegan” from the top of its lungs. It’s the type of restaurant that encourages regulars and the vegan-curious to experience chef and owner Tal Ronnen’s menu while receiving some of the best service in town. It’s not uncommon to catch a glimpse of an A-list celebrity taking a bite of Impossible meat cigars wrapped in phyllo dough with a spicy almond milk yogurt. A startlingly hearty French onion soup sans beef broth, Neapolitan-style pizzas, and the spicy rigatoni pasta comprise some of the menu’s greatest hits. If a casual lunch or brunch is in order, Crossroads has that too, with fried chicken and waffles and a Benedict that showcases a runny tomato-based “egg” yolk. Whatever the meal, Crossroads embodies an unfussy elegance. The kind that might have diners wearing their date-night best to sit at the bar or casual jeans to feast on Ronnen’s seven-course winter dinner. Mona Holmes, editor, Eater Southern California/Southwest" - Eater Staff
"Crossroads Kitchen in Beverly Grove is experiencing a significant drop in customers due to the wildfires, with only 45 to 50 diners compared to the usual 200." - Eater Staff
