It was a very quick transformation from the gutted out Philippe space on Melrose to the comfortable Crossroads, with rich finishes and details throughout the restaurant. Designed by Studio Collective and produced by Parnell Delcham (United Culinary Artists), the warm ambiance features hand-crafted chandeliers and an antique glasswork bar that lends itself well to chef Tal Ronnen's plant-based dishes.
Signature dishes include artichoke oysters with oyster mushrooms; "crab cakes" made with hearts of palm, apples, and beets; and cassoulet with lentils, grilled treviso and buttered leeks. Think of it as the sophisticated, adult version of the idealist vegetarian restaurant that also happens to serve amazing cocktails thanks to barman Gaston Martinez. First dinner service starts at 5 p.m. on Thursday.
·Tal Ronnen, Chef of Plant-Based Crossroads on Melrose [~ELA~]