Crossroads Kitchen, the First Vegan Fine Dining Restaurant on the Strip

Crossroads Kitchen Outpost In Vegas Is Bringing In The Locals

In a city famous for its steaks and prime rib since the Flamingo Hotel opened in 1946, Las Vegas is on the edge of a plant-based boom with the opening of Crossroads Kitchen, the first vegan fine dining restaurant on the strip.

Crossroads Kitchen is located at Resorts World Las Vegas amid more than 40 food and beverage options including Wally’s, Ray Garcia’s ¡VIVA!, Mulberry Street Pizza and sister burger joint Crossroads Burger, which serves housemade plant-based sausages, burgers, chicken nuggets and signature sundae in a more casual setting or available to go.

Chef Tal Ronnen’s Melrose offshoot restaurant and bar helmed by executive chef Oscar Gonzalez has become a hit with locals and visitors alike. Many wander into the elegant space decorated with giant rock-and-roll prints of Elton John and Jimmy Page without a clue that it’s vegan, until the sommelier spills the chickpeas. Some less adventurous have left, others remain as converts. A chat at the bar reveals that local residents have become regulars.

The menu is the same as the West Hollywood version, with favorites like the smooth chestnut foie gras with a cabernet demi and grapes, stuffed zucchini blossoms, Italian sausage and eggplant filet with mashed potatoes and chanterelles. The brownie sundae with fudge sauce, coconut whip and brandied cherries makes its return, as well as Ronnen’s signature chocolate crunch bar with caramelized nuts.

Elegant cocktails include the Atomic Zombie (an homage to the Mojave Desert’s nuclear testing history,) a mix of mezcal, vermouth, pandan extract and lemon juice, as well as the Two Minutes To Midnight with bourbon, elderflower liqueur, cucumber, black peppercorn simple syrup and soda.

The $4.3 billion Resorts World Las Vegas property opened in June of 2021 and features 3,506 guest rooms and suites, gaming floor, a 5,000-capacity theater, and six pools.

This story first appeared in L.A. Weekly

About the Author
A native Angelena, Michele Stueven is L.A. Weekly’s Food Editor and has been a personal chef, caterer, food stylist and blogger in Los Angeles. She studied Journalism at California State University Northridge before moving on to the Associated Press and Time Inc., where she produced award-winning multimedia content across platforms. She’s a farmer’s market fixture, frequenting markets across the city, celebrating seasonal ingredients and the restaurants that serve them. When she’s not picking strawberries and tomatoes in Oxnard or fishing for lingcod off the Channel Islands, you’ll find her giving regular cooking demonstrations at the state-of-the-art demo kitchen at Bloomingdale’s in the Westfield Century City Mall or moderating conferences on food and wellness and the future of food sustainability in Los Angeles.

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Crossroads Kitchen Outpost In Vegas Is Bringing In The Locals
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