If it weren’t for a few words and phrases on the Crossroads Kitchen menu, you might not know that the fine-dining destination has something that sets it apart from others. That something is that the menu is entirely plant-based, from the “calamari” to the “filet.”
You certainly wouldn’t guess from appearances that there was any kind of difference between Crossroads Kitchen and other fine-dining establishments; the décor brings together burgundy booths, blue chairs and accent walls and wood tones throughout. In the center of the space, a wooden wine tower rises. Even the bar’s curves exude elegance; it’s worth grabbing a cocktail before your reservation, and all the ingredients are plant-based.
Classic appetizers like the calamari fritti, created with oyster mushrooms and served with lemon and a spicy diablo sauce, are, like all fried products, almost impossible to quit snacking on. Speaking of Impossible, the plant-based product is used in Impossible cigars, a meat-filled, crispy phyllo wrapper served with a spicy almond milk yogurt for dipping, and in meatballs with marinara and ricotta cheese. Please note that all the cheeses are plant-based as well, making this meal a vegan’s delight. Other apps to keep in mind include squash blossoms, delicate morsels stuffed with ricotta and slightly fried, and sweet pea arancini with Meyer lemon aioli.
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There are plenty of salads to be had, like this version of a wedge, with cherry tomatoes, pickled onions, house-made blue cheese dressing and Umaro bacon, which imparts a smokiness to each bite.
Fans of Italian food will be delighted to discover plenty of pizzas and pasta here, like the truffle mushroom bianca, a yummy white pizza. If you like meat on your pizza, both pepperoni and sausage versions are available.
Pastas cover plenty of options, from fettuccine and truffles with fresh-shaved truffles and truffle butter (can’t you smell the fragrance?) to spicy rigatoni with vodka sauce. The lasagna Bolognese also uses Impossible meat, layered with pasta sheets and béchamel sauce, while carrot gnocchetti comes with spring peas and agrumato, a citrusy olive oil that creates a delightful taste.
It’s with the entrées that the real genius of Crossroads’ chefs truly shines. These are not only delicious but really seem to emulate a classic main—for instance, the eggplant filet. This thing truly looks like a meat filet, and even the density seems similar. And it tastes soooo good, accented with a mushroom bordelaise sauce and served with mashed potatoes. Other good options include the lion’s mane steak, which also elicits that feel of meat. Scallopini comes in several options. But the heirloom butter beans will also impress on their own, with kale, oven-roasted tomatoes and Parmesan cheese adding lots of flavor.
Take a Taste:
Crossroads offers two tasting menus showcasing some of the restaurant’s best dishes. These menus must be ordered by the whole table, and the seven-course tasting menu also includes a Crossroads Cookbook and a brush with the chef as he shaves truffles on the fifth course (mushroom agnolotti).
Resorts World Las Vegas. 702.676.7978 or rwlasvegas.com
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