2013 marked the launch of Crossroads Ktichen, a Los Angeles-based Mediterranean restaurant whose small-plate selections—which include Artichoke Oysters, Scaloppini Au Poivre, and Kale Spanakopita—are the work of celebrity chef Tal Ronnen. Recently, Crossroads was named “Best Vegan Restaurant of 2013” by LA Weekly. In its review, the publication noted the Wood-Fire Meaty Lasagna, but was especially impressed with Crossroads’ menu items that gave vegetables the spotlight. “The fresh veggie dishes absolutely compete with other small-plates restaurants in town,” says LW. “And if the aim is to give meat-free eaters something truly special to look forward to, Crossroads has hit it out of the park.”
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