The Quick Pitch: Oprah-approved vegan chef Tal Ronnen runs the kitchen at this energetic wellspring of what he terms “plant-based cuisine.” It’s already drawing the likes of Moby and Jeffrey Katzenberg for dishes such as caramelized leek and cauliflower bisque, kale spanakopita with Harissa-spiced smoked tomato fondue and risotto-stuffed banana peppers, as well as heartier fare like pappardelle bolognese and scaloppini with marsala-glazed morel mushrooms. In addition, Jeremy Lake, who’s run the acclaimed bar programs at Playa and Rivera, has conjured a riffing artisanal cocktail list, including an elevated take on a Tequila Sunrise involving Milagro Reposado, St. Germain elderflower liqueur, rhubarb bitters, blood oranges, beets, basil and ginger beer.
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The Insider’s Dish: Producer Steve Bing and Blink-182 drummer Travis Barker are among the investors.
The Must-Order Item: An inventive plate of artichoke “oysters” featuring crispy oyster mushrooms, yellow tomato béarnaise sauce and kelp “caviar.”
The Industry Neighbor: Publicity giant PMK*BNC.
8284 Melrose Ave., L.A., 323.782.9245, crossroadskitchen.com
