#Kite hill foods full

I know that personally the menu has changed a lot for me, but there are still items that have been on the menu since day one like our artichoke oysters. How it’s going: How has Crossroads Kitchen evolved? We’re very fortunate that year over year we have grown.

Staples always on hand… Not too many staples, I don’t do a lot of cooking at home just like a lawyer or a doctor doesn’t like to take their work home.įavorite ingredient lately… This always changes with each season, but right now we are getting beautiful fava beans and are about to get our first mulberries of the season. It’s become a fast favorite with guests, so we may keep it on the menu through summer. We serve it with steakhouse-inspired sides like mashed potatoes, hollandaise and a brandy cream sauce. We dehydrate eggplant filets for 2 days before marinating them in a house-made beet ponzu for another 48 hours. I’m really proud of the fact that our guests are a mix of vegetarians, vegans and carnivores and that it’s a place where everyone can share a great meal together.įavorite dish on the menu lately? The Eggplant Skirt Steak on our spring menu. We designed it to look like a cozy Upper West Side steakhouse and 10 years later it still is stunning.

#Kite hill foods full

What are you most proud of with Crossroads? When we opened in 2013 there were no plant-based restaurants in the city that had a full liquor license. To celebrate the tenth anniversary of Crossroads Kitchen, which now has locations in Calabasas and Las Vegas, we asked Chef Tal for his take on the vegan revolution, his daily kitchen staples, and the plant-based meals that never fail to impress… In The Kitchen With Chef Tal Ronnen Of Crossroads Kitchenįood philosophy in one sentence… Do what your mom always said: eat your vegetables. Tal is also the founder of culty plant-based brand Kite Hill Foods and the author of NYT-bestseller The Conscious Cook.

The restaurant became an instant hit and is still an iconic destination on the L.A. We first sat down with the plant-based pioneer and founder of Crossroads Kitchen when the restaurant opened their first location on Melrose in 2013. Do you remember what the plant-based food movement was like ten years ago? We do - and so does chef Tal Ronnen.