Crossroads Brunch, So Good It’ll Make You Think You’re Cheating
Crossroads Kitchen’s Egg Sandwich featuring a playful take on bacon topped with Shitake Bacon; Jann’s Bagel served with house made Smoked Heirloom Lox (photo credit: Melissa Curtin)
Upon entering Crossroads Kitchen, I could see Melrose Avenue abuzz outside the large windows with Hollywood hipsters. And as I read over the menu, my head became increasingly confused with the plentiful options. I thought I might be in the wrong place. It didn’t look like a vegan spot. There were no dreads on site, no juicing aromas wafting through the air. Instead there was an air of sophistication. This couldn’t be an all vegan joint. But it was. And, it is. And, it’s so good, it’ll make you think you’re cheating.
“The approach for Crossroads was unprecedented, as we were the first to introduce L.A. to a more elevated dining experience featuring a plant-based menu, stylish setting, and a full bar. Once again we are doing something completely new in L.A. with our daily brunch menu served in a fine-dining environment,” says Tal Ronnen, chef and owner.
Crossroads Kitchen Chicken and Waffles with Farvarolo Sandwich and Kale salad (photo credit: Melissa Curtin)
I continued to be confounded with every dish Melissa and I sampled. Being vegan for the last ten months, fake meats have not been anything I have been able to stomach. I’m just not into “fake.” I had to know how owner and author, Chef Tal Ronnen, and Executive Chef Scot Jones were creating all of the incredible dishes. The egg croissant was light, soft and sumptuous, the lox bagel actually tasted like the center part was real lox, the salad was of course amazing, and our dessert spread was entirely divine. Everything was more incredible than the next. What were they doing? What were they using to create these guilty pleasures?
Crossroads Kitchen Bloomsdale Spinach Salad with Aperol Spritz and Maid Service cocktails (photo credit: Melissa Curtin)
Crossroads Kitchen Maid Service with bourbon (photo credit: Melissa Curtin)
LaLaScoop co-founders, Melissa Curtin (l) and Rochelle Robinson (r) with Crossroads Kitchen Executive Chef Scot Jones
Well, it turns out everything is not only vegan, it’s all made of real food. The lox? Made of an heirloom carrot base. The eggs? Made from a concoction that includes, get this, algae. It’s not only not fake. It’s actually amazing for you. Plus, Chef Ronnen and Executive Chef Jones use traditional techniques in the kitchen. So, the sauces, the textures, the arrangements feel like.. well, like you’re cheating. And, it’s all sooooooo amazing going down, I’m not even sure I would care!
Come celebrate perennial brunch season in Los Angeles by indulging in their “haute vegan touch on classic and comforting dishes” Monday through Sunday at Crossroads from 10a.m.-2 p. m. We absolutely cannot wait to go back!
Crossroads Kitchen Bread Pudding, Seasonal coconut Sorbet and espresso (photo credit: Melissa Curtin)
WHERE:
Crossroads
8284 Melrose Ave.
Los Angeles, CA 90046
323.782.9245
http://www.CrossroadsKitchen.com
WHAT:
Brunch
WHEN:
Monday – Sunday, 10 a.m.-2 p.m.
COST: Menu pricing range from $5 – $14
Menu includes: Crossroads Benedict ($14), Porcini Mushroom Scramble served with butterbean toast ($14); Fried “Chicken” and Waffles; Egg Sandwich featuring a playful take on bacon topped with Shitake Bacon; Jann’s Bagel served with housemade Smoked Heirloom Lox ($12); Crispy Milanese ($14); and a Fall Chopped Salad with persimmons, kohlrabi, pumpkin leaves, apples, and pomegranate seeds dressed with Marcona almonds and white balsamic vinaigrette ($12). As morning comfort transitions into a leisurely afternoon brunch, diners are invited to enjoy a cocktail from Crossroads’ exclusively all plant-based bar including a Bloody Mary ($14) using organic tomatoes for the housemade mix and garnished with pickled veggies, and truffle dill and chive Kite Hill cheese; and a Blackberry Mimosa ($11) muddled with fresh blackberries.
LaLaScoop co-founder, Rochelle Robinson, post Crossroads Kitchen Perennial Brunch with co-founder Melissa Curtin (photo credit: Melissa Curtin)
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