Fodor's Expert Review Crossroads Kitchen Las Vegas

The first (and so far only) fully plant-based fine-dining restaurant on the Strip, from ground-breaker Tal Ronnen, is a haven for vegans and vegetarians as well as those who want to eat well, as well as healthfully. The "foie gras" served here is made from chestnuts and accompanied by cabernet demi, grapes, and grilled sourdough, while ravioli is stuffed with porcini and cauliflower. In addition to the à la carte menu, there’s a seven-course tasting menu (hmm . . . truffles are vegan) as well as a five-course version. At brunch, from 10 to 2 on weekends, you’ll find a bagel tower, stuffed French toast, and "chicken" and waffles.