Crossroads Kitchen

When chef Tal Ronnen brought his plant-based L.A. institution to Resorts World, it was a defining moment to see whether a vegetarian/vegan restaurant could survive on the Las Vegas Strip. Thankfully, the restaurant has thrived, in most part, because Ronnen’s dishes are immaculately consistent and have carnivores coming back for more. In a blind taste test, for example, you’d be hard-pressed to tell the difference between regular calamari and his mushroom version. Crossroads serves plant-based comfort food like stuffed zucchini blossoms, mushroom scallops, chestnut foie gras and spaghetti with Impossible meatballs.