This past weekend Crossroads chef-owner Tal Ronnen launched a Sunday multi-course supper series that features his collaboration with a lineup of chefs known for various cuisines from Peruvian to the American South.
Crossroads Restaurant Left to right: Tal Ronnen and Art Smith
"This is my first restaurant that has a theme. It really doesn't deviate from that," says Ronnen, explaining that he's made a concerted effort to keep the Crossroads menu focused on Mediterranean cuisine. He wanted to avoid overextending the restaurant's culinary reach.
It's meant that Ronnen has had to set aside other styles of cooking. "I started to miss the other cuisines I used to cook. I've worked with so many good chefs over the years in Las Vegas, Chicago, everywhere," he says. "I thought it'd be fun to bring them in, especially ones who are not known for cooking vegan, but a particular type of cuisine, and invite them to cook vegan with me for a night."More »