L.A. Weekly
Crossroads is headed by Tal Ronnen, a chef/cookbook author best known for catering Ellen DeGeneres and Portia de Rossi’s wedding. Hospitality veterans Parnell and Jennifer Delcham are partners in the project, and Scott Jones, who worked with Ronnen at a Chrissie Hynde–owned vegan restaurant in Ohio, is executive chef. In his cookbook and at Crossroads, Ronnen is trying to create food that feel whole, a refined meal unto itself rather than health food or a collection of sides.
See also: Crossroads Review: Vegans Love This New WeHo Hotspot, and You Just Might, Too
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