The plant-based diet has evolved to the point where it’s hard to find a restaurant that doesn’t offer vegan options. (Even fast food joints are getting in on the action!) But on the Las Vegas Strip, only one restaurant offers a menu that’s 100% plant-based: Crossroads Kitchen, an outpost of the Los Angeles hot spot that’s a favorite of tourists and locals alike (and even a few celebrities).
The menu from chef Tal Ronnen and executive chef Paul Zlatos features items inspired by the cuisine of Italy and the Mediterranean, served in an immaculately appointed room for a true fine-dining experience. It’s the perfect setting for a signature cocktail, and Crossroads offers a wide variety. The Pineapple Palooza features Dwayne Johnson’s Teremana tequila, pineapple juice, lime juice, orange liqueur and jalapeño syrup, while the Blueberry Shuffle combines Hera the Dog vodka, Italicus liqueur, blueberry thyme syrup and lemon juice. Bourbon fans will love the 4 O’Clock Blues, a twist on an Old-Fashioned with Frey Ranch Whiskey, orange and lemon juice, brown sugar, ginger and sage syrup.
Appetizers are a taste sensation. The sweet corn custard looks like flan, but delivers a salty, slightly spicy kick with herb oil and the addition of a chive “chicharron.” Grilled Romano beans have an umami tang thanks to the use of miso along with a vegan bagna cauda and Parmesan (make sure to drizzle this with lemon first). And chestnut foie gras is a real surprise.
A highlight of the menu, stuffed zucchini blossoms are filled with vegan cheese, deep-fried in cottonseed oil and served with marinara. Trust us: This is one dish you’ll fight over with your dinner companion.
There are plenty of delicious pizzas and pastas at Crossroads Kitchen, including the truffle mushroom bianco, with a puffy, perfect crust and the roasted corn ravioli, so substantial and flavored with zucchini, cherry tomatoes and basil. It pairs quite nicely with the eggplant skirt steak, shaped to look like the real thing and served with a truffle potato, a chunk of roasted garlic and brandy peppercorn sauce for some serious flavor accents.
Fans of baked Alaska will definitely want to check this version out, with pineapple sorbet for ice cream and caramelized coconut instead of meringue. Or try the raspberry chocolate bar for an extremely pleasant end to an excellent experience.
Resorts World Las Vegas, 702.676.7000
Click here for your free subscription to the weekly digital edition of Las Vegas Magazine, your guide to everything to do, hear, see and experience in Southern Nevada. In addition to the latest edition emailed to every week, you’ll find plenty of great, money-saving offers from some of the most exciting attractions, restaurants, properties and more! And Las Vegas Magazine is full of informative content such as restaurants to visit, cocktails to sip and attractions to enjoy.