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Crossroads Kitchen is a plant-based Mediterranean fine-dining restaurant brand founded in 2013 by chef Tal Ronnen, with locations in Los Angeles (Beverly Grove/Melrose), Calabasas, and inside Resorts World Las Vegas. The restaurant is known for its upscale, soy-free vegan small-plates menu and has helped popularize plant-based fine dining. Ronnen is also the author of the New York Times bestseller "The Conscious Cook," co-creator of the Kite Hill dairy-alternative brand, and an Impossible Foods board member who first gained national attention for preparing the meals for Oprah Winfrey's 21-day vegan cleanse.
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