Crossroads (Los Angeles)
Somehow, when Crossroads chef Tal Ronnen reinterprets veal scaloppini for a vegan audience, it's not corny. The plates at Crossroads are consistently filled with high-end, perfected food that competes with the other top restaurants in the city and still hews to a plant-based lifestyle. What at first was an Italian menu has expanded recently to include other Mediterranean flavors and textures. Grains like farro and legumes like garbanzos appear all over the place, in small plates and main dishes alike. Crossroads will show you how quinoa ought to taste, and then some; Ronnen has high standards when it comes to wine and ambience, too, with authentic lithographs on the wall and quality Napa reds and whites by the bottle.