Crossroads Kitchen

When chef Tal Ronnen brought his plant-based L.A. institution to Resorts World, just seeing whether a vegetarian or vegan restaurant could survive on the Las Vegas Strip was a defining moment. Thankfully, the restaurant has thrived, in most part because Ronnen’s dishes are immaculately consistent and even have meat lovers coming back for more. In a blind taste test, for example, you’d be hard-pressed to tell the difference between regular calamari and his mushroom version ($20). Crossroads serves plant-based comfort food like stuffed zucchini blossoms ($17), baked mushroom scallops with linguine ($32) and eggplant filet ($32). A Sunday brunch buffet ($48) provides a sample of breakfast items and a pasta station.