Some say you eat with your eyes, and nowhere will you find that illustrated more than at the new Crossroads Kitchen at Resorts World. At the entirely vegan restaurant, expect dishes with the look and feel of meat, seafood and dairy, giving guests who want to hold off on meat a rich experience.
Crossroads, conveniently near Resorts World Theatre, features two restaurants side by side; one is CB/ Crossroads Burger, a small indoor patio area that serves a menu of house-made plant-based burgers and sausages, plus sundaes.
The curving Crossroads Kitchen dining area lays beyond an intimate bar and is dominated by a huge central pillar, which showcases a variety of wine and spirits. Dark wood walls and curtained windows set off booths and tables accented by crisp white tablecloths under chandeliers.
The cocktails are amazing, with such offerings as the daiquiri, which combines Ron Zacapa No. 23, lime juice and simple syrup. Several mocktails make the menu, and the Espresso Marti-no outdoes its alcoholic brethren, with Seedlip Spice 94, espresso and simple syrup delivering a slightly spicy sip. Even the alcohol is vegan, so drink up.
The food here is amazing, and even though it’s vegan, nowhere will you see the term vegan. It’s just great food, says founder Tal Ronnen.
On the appetizer menu, you’ll see foie gras, Impossible cigars and calamari, a crunchy, chewy morsel that will have you swearing it’s the real thing (it’s mushrooms). The squash blossoms are stuffed with a ricotta that is nearly impossible to distinguish from the cow’s milk variety, and it’s as delicious.
If you want to go casual, there are several pizzas on the menu, like the sausage, pepper and onion one that will take you back to your meat-eating days and a decadent truffle-mushroom version. Pastas include favorites like spaghetti and meatballs and tagliatelle bolognese.
And as far as creating an illusion of meat, the eggplant filet is a masterpiece. The eggplant has been dry-aged (albeit for a much shorter period than its beef counterparts) and looks exactly like a cut of meat. Not only does it look like meat, but it also cuts like meat, and the first mouthful you get may shock you into thinking its meat. The filet comes with a bordelaise sauce, mashed potatoes and chanterelle mushrooms. Pair that with a traditional side of spicy broccoli de cicco with crispy garlic and pine nuts; creamed spinach with truffles and “Parmesan,” or balsamic-glazed mushrooms, and that steakhouse illusion is complete.
For dessert, a lovely citrus berry verrine, layering lemon curd, almond streusel and a berry gelée is not too sweet; but if you require a little more sugar, try the brownie sundae, with vanilla ice cream, fudge sauce, coconut whipping cream and brandied cherries. And the luscious Chocolate Crunch Bar, with chocolate mousse, caramelized nuts and rice crisp recreates a candy bar—now that’s really sweet.
Resorts World Las Vegas, 702.676.7000
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