• 5
• Casual-upscale bold flavors

Since it first opened I've eaten here just twice, most recently this week. Here's my Crossroads Kitchen review. Chef Tal Ronnen is well-known in the vegan/vegetarian world, and his investors/partners have put created a posh space for dining. The place is gorgeous, rich colors with hints of wood. Seating is divided into vinyl booths, tables, and bar stools in front of a wide full bar. Everything glistens, and large windows let in natural light. The high ceiling added to a feeling of spaciousness even though guests seat closely together. On both visits staff were attentive, and our food arrived quickly as we knew to eat our dinner early. Portions are on the smaller side. Prices are moderate for being in this fancy part of town. I've tasted so far the: cheese platter, caviar and fried oyster mushroom over artichoke leaves, crab cakes, day's special house made pasta, lasagna, spinach salad, kid's pizza, panna cotta with berry spread, and cannoli. All pretty good. If you come during mealtime, expect to pay. Or eat early or just make a reservation. Updated from previous review on 2013-05-20