"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
