Try meals by Chef
Tal Ronnen
About
Tal Ronnen is the founder and chef of Crossroads Kitchen in Los Angeles’ West Hollywood neighborhood, the recently opened Crossroads Kitchen at Resorts World in Las Vegas. He is also the author of The New York Times bestseller The Conscious Cook and Crossroads cookbooks as well as the co-creator of Kite Hill and board member for Impossible Foods. Ronnen first became known nationwide as the chef who prepared the meals for Oprah Winfrey’s 21-day vegan cleanse. He further made his culinary mark at a number of high-profile events, having catered Ellen DeGeneres and Portia de Rossi’s wedding, a U.S. Senate dinner, and more. A graduate of the Institute for Culinary Education, Ronnen also conducts master vegetarian workshops for students and staff at Le Cordon Bleu College nationwide. Veg News magazine named his restaurant, the best fine dining vegan restaurant in the United States five years in a row and Chef for the year in 2024. crossroads is also the only plant based restaurant to ever make the LA LA Times best restaurant list and Eater LA best restaurant list.
Kitchens
Meals by Tal Ronnen are prepared fresh in small batches in local kitchens across the country.
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Let us know what you love to eat, then choose your meal plan –– from 4 to 16 meals per week.
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Our chefs are in constant creation mode. Every weekly menu boasts new craveable meals for you to order.
Heat and plate
Every meal comes with Chef heating instructions. Set the table, plate your meal, and savor the experience.
Repeat
Choose something new every week or stick with your staples. We'll be in the kitchen cooking up your next mouth-watering meal.
Tal Ronnen’s meal reviews
Indulge in the thoughts and stories surrounding meals by Tal Ronnen
4.2
Based on 506 reviews
Rigatoni in Tomato-Butter Sauce
Edible if starving, but very little sauce and what appeared to be one chopped up mushroom. No flavor.
Kerstin Belnap · 05/31/26
Creamy Mushroom Pot Pie
Great vegan flavor, although they sometimes have a chicken pot pie which is even better.
Elizabeth Sampson · 05/31/26
Rigatoni in Tomato-Butter Sauce
Not a fan of tomato butter sauce
Michael Olinik · 05/29/26
Fusilli Bolognese
This is my new favorite meal. You know how when things are new and so good that you feel like you could eat it every day? That’s how I feel about it this meal.
Kathryn Class · 05/29/26
Fusilli Bolognese
whats witht he carrots? OMG have to pull this one out
KATHERINE HAYES · 05/29/26
Fusilli Bolognese
Definitely preferred this to the spaghetti and "meatballs." The impossible meat works better ground up, I think. Good flavor, perhaps a bit too sweet though. But good.
Brandon Klaus · 05/29/26
Creamy Mushroom Pot Pie
The flavor is were pretty good and the vegetables weren’t mushy. My only complaint was after heating the puff pastry it became doughy.
Kevin Jensen · 05/28/26
Spaghetti & 'Meatballs'
Meatballs are perfectly seasoned.
Katie Sullivan · 05/27/26