Crossroads Kitchen

It’s almost that time

Crossroads Family: We just learned that one of our dear team members, Willie Santiago, passed away earlier this week due to the COVID virus. Willie was with Crossroads for six years, although he had not been with us for a while since the restaurant shut-downs and forced layoffs. ... While he was with us, he was one of most dedicated employees, who truly enjoyed taking care of everyone who came into the restaurant, and we looked forward to bringing him back on staff once we were allowed to reopen. He was known for his big smile, and big heart. He never stopped moving from the time he got to work to the time he left. Willie made all of us laugh and brightened our day. We will miss him dearly. Willie left behind two young kids and a loving wife. A Go Fund me account has been set up to help his family. We appreciate any donations for his family, you can find the link for the fundraiser here: https://gofund.me/f30691ac Please continue to stay safe and remember to love one another, treating all with kindness.

To say we miss all of you would be an extreme understatement... Thank you to everyone who is ordering meals to go, we couldn’t stay open without your support

Sicilian or Neapolitan?

Sandwiches, burgers, salads and pizza all available on the lunch menu

very excited to be serving rind cheese

Sneak peek of our new patio! Getting ready for those colder rainy nights... thank you to all our guests for keeping us open during this challenging time!

Our friends at Sanpellegrino Italian Sparkling Drinks have invited us to participate in their first- ever #SPDestinationDining series. Enjoy signature dishes from some of LA & NYC’s most exciting restaurants. Available at Crossroads for in-person dining, takeout or delivery from Oct. 22-30, 2020.... Stop by for Chef Einat Everyday Cauliflower in Rice Flour with Peanut-Tahini Sauce & Bamba in addition to our full menu.

Have you tried the new kabocha squash anolini with cultured sage butter? These little ravioli’s are just a little larger than a US quarter... #freshpasta #fallmenu

brunch starts tomorrow at 10am

banana cream chocolate cannolis now on the new #fallmenu

Happy #nationalmushroomday Here are some photos of some of our favorite mushroom dishes over the years

Parsnips, roasted & mashed with chard and vadouvan cream now on the new #fallmenu

brunch starts today at 10am

roasted carrot salad with farro, dried apricots, pistachios & whipped ricotta now on the #fallmenu @meetjakob

What’s your go to lunch item? Burger, bowl or pasta?

caramelized onion tart with black mission figs, coconut feta and mint now on the #fallmenu

brunch starts now! dine in on the patio or call in a to-go....