Crossroads Kitchen (8284 Melrose Ave., West Hollywood) is opening this Thursday with meatless chef, Tal Ronnenon, (Oprah once called “the best vegan chef in America,”) in the kitchen. Split into four different parts: a main dining room, grand bar area, wine & (faux) cheese tasting atrium, and private dining room, this place as has white linen tablecloths, original Toulouse-Lautrec prints, and some cool chalkboard drawings throughout.
Find a spot in one of the oxblood-colored banquette and order up tapas-style Mediterranean dishes like millet, lentil, and red quinoa flatbread and herb risotto-stuffed banana peppers. For a heartier dishes, go for biscuits smothered in morel mushroom gravy and artichokes with bearnaise and kelp caviar; the kale spanakopita and wood-fired “meaty” lasagna. They also have salads like one with red grapefruit, faro and fennel. And for the final course, they have chocolate bundt cake with whiskey sauce, carrot cake ice cream, biscotti with lemon curd, designed by Palate Food + Wine’s Serafina Magnussen.
The bar houses biodynamic and organic cocktails created by Gaston Martinez (mentor of the Library Bar’s Matt Biancaniello). One cocktail is the Caprese, which tastes exactly like the tomato-and-basil Italian starter, or you can order a small-batch whiskey, quinoa vodka, or biodynamic old-world wine.
