Two new restaurants coming to Resorts World Las Vegas
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“As we expand our dining portfolio, we continue to seek unique concepts that can appeal to food lovers and culinary novices alike, and Crossroads does just that,” said Bart Mahoney, Vice President of Food & Beverage of Resorts World Las Vegas. “We are thrilled to be working with Chef Tal and his talented team to offer an approachable yet refined take on plant-based cuisine to our guests and visitors.”
Crossroads Las Vegas will bring a new, upscale dinner service experience where vegans, flexitarians, omnivores and meat eaters can cross paths to share a delicious meal and a good time. Executive Chef Paul Zlatos will lead the Las Vegas team alongside Ronnen, serving the restaurant’s signature dishes including Stuffed Zucchini Blossoms, Beet Tartare and house-made pastas such as the Tagliatelle Bolognese and Fettuccine and Truffles with additional specialty menu items exclusive to the Las Vegas location.
Director of Operations Bradley Brown also joins the Crossroads Las Vegas team, overseeing the restaurant as well as the rollout of the quick-service outpost, CB |Crossroads Burger. At CB, Ronnen and Zlatos focus on a range of house-made sausages, burgers, fries, and milkshakes that can easily be enjoyed in the restaurant’s more casual setting or taken on-the-go.
“Chef Paul Zlatos and I are thrilled to return to Las Vegas where we first met 11 years ago adding plant-based options to the Strip,” said Chef Tal Ronnen. “My intention with CB |Crossroads Burgers is to create a space for accessible yet elevated plant-based cuisine within the lively atmosphere of Resort World Las Vegas.”
With the debut of Crossroads Las Vegas, Chef Tal Ronnen continues to redefine the plant-based culinary landscape he pioneered, creating destination-worthy experiences for locals and travelers alike. Ronnen is best known for his New York Times Best Seller, The Conscious Cook, and was named ‘America’s Best Vegan Chef’ by Oprah Winfrey.
