The highly anticipated Crossroads Kitchen and CB | Crossroads Burgers, helmed by plant-based visionary and acclaimed chef Tal Ronnen, officially opened to the public at Resorts World Las Vegas with a loyal celebrity following and friends of the chef. In the house was Tony Kanal (No Doubt), Geezer Butler (Black Sabbath), Todd Morse (The Off Spring), Kai Lava (Artist), Michael Politz (Founder of Food & Beverage Magazine), Katy Perry and more.
Two restaurants are now open at the Strip’s newest resort — Crossroads Kitchen, Ronnen’s beloved plant-based institution which mirrors the original location in Los Angeles as well as CB|Crossroads Burgers, a new fast-casual, plant-based restaurant. Each bring their distinct dining experiences to the already impressive food and beverage portfolio at Resorts World Las Vegas.
“Our expansion within Resorts World Las Vegas points to the evolving mainstream appeal of plant-based cuisine,” said Chef Tal Ronnen, founder of Crossroads Kitchen and author of New York Times Best Seller, The Conscious Cook. “When Crossroads Kitchen first opened in 2013, it was a rarity, the first upscale, entirely plant-based restaurant with a full bar. Now, with our new locations, I’m excited to continue shaping the perception of plant-based dining with Resorts World and serve delicious, refined food that appeals to vegans and flexitarians alike.”
Crossroads Kitchen offers guests its signature Mediterranean-inspired dishes in a convivial atmosphere as well as additional specialty menu items exclusive to the Las Vegas location including the Chestnut Foie Gras made with roasted chestnuts and served with a cabernet demi-glace, grilled sourdough, celery leaf, and grapes and Chips and Caviar, waffle chips served with a dollop of Kite Hill sour cream topped opulently with seaweed-based caviar. Off-menu items from the Los Angeles location such as Spaghetti and Meatballs made with Impossible Meatballs and Fettuccine Alfredo provide diners with nostalgic plant-based comfort food.
The 162-seat restaurant features the dark woods, deep red banquettes, dramatic lighting and music the Melrose institution is known for. Iconic photography from artist Neil Zlozower is displayed throughout. The restaurant will also feature bar seating and a private dining room for up to 20 people.
Crossroads Kitchen’s casual outpost, CB|Crossroads Burgers, serves the restaurant’s custom plant-based sausage with specially crafted in-house casings, burgers, fries and ice cream sundaes from a quick-service counter. Diners have the option to enjoy their meals in the 24-seat venue, or order takeaway for on-the-go convenience and even opt for delivery with menu items arriving directly to their rooms or poolside cabanas through Resorts World’s On The Fly service.
With the opening of Crossroads Las Vegas, Chef Ronnen continues to redefine the plant-based culinary landscape he pioneered, creating destination-worthy experiences for locals and travelers alike. The restaurants offer an upscale venue to indulge in a delicious plant-based meal and enamor a diverse range of appetites.
