Simply put, Crossroads is a high-end vegan restaurant for omnivores. Plant-based chef-to-the-stars Tal Ronnen is reinventing meat-free meals with flavorful and imaginative dishes, whether served in the restaurant’s cozy, white-tablecloth Melrose Avenue dining room or brought home as prepared foods and meal kits. The fare draws celebrities and the fashionable, youthful Melrose crowd, as well as a surprisingly older, suit-clad type. The thinly shredded sweet and tangy kale salad flecked with currants and pine nuts, and the Farinatta—an arugula salad dressed with a sun-dried tomato pesto over a thin earthy and umami-rich pancake made from chickpea flour and roasted wild mushrooms—are standout plates, as are the faux fried oysters. For a more substantial dish, try the carbonara, which comes topped with a tomato “egg yolk” that really bursts, or the lasagna, layered with dairy-free cheese from Ronnen’s own retail operation.