Beverly Grove, CA 90046
Anne Fishbein Artichoke "oysters"
- Lunch, Mon.-Fri., 11 a.m.-2:30 p.m.; brunch, Sat.-Sun., 10 a.m.-2 p.m.; dinner, Sun.-Thu., 5-11 p.m.; Fri.-Sat., 5 p.m.-mid.
- Vegetarian Friendly
- Lunch, Dinner, Late Night
- Full bar
- Street Parking
- Reservations Accepted
Los Angeles has more plant-based restaurant options than ever before. Crossroads, one of the first and most elegant, celebrates its five-year anniversary this month. Dimly lit and classic Old Hollywood style, it's the first plant-based restaurant with an inspired full bar. If you pick the right night, you just might spy Mick Jagger sneaking in through the kitchen while you're sipping your Cause for Alarm cocktail, which incorporates tequila and dry curacao. Inspired from day one by chef-owner Tal Ronnen, the diverse and imaginative menu is "defined not by what's missing but what it is," he says. Signature dishes include his famous artichoke oysters — a delicate, crispy oyster mushroom nestled on top of artichoke puree with yellow tomato béarnaise, topped with a dab of kelp caviar and served on an artichoke leaf. The impossible cigars wrapped in brick dough, a North African pastry sheet, are served with almond yogurt and are a must-order. Ronnen makes his own impossible (vegan) burger meat. One of the more dramatic items is the romanesco en croute with fonduta and cabernet. A perfect little cauliflower triangle is encased in a plant-based pastry crust that oozes a cashew cheese sauce when cracked open, commingling in perfect harmony with the demi-glace. The pasta selection is great — try the fettuccine carbonara with a yellow tomato egg that melts into the noodles when broken. —Michele Stueven
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