Crossroads Kitchen

FOOD

Crossroads builds its Sunday buffet around recognizable brunch food rather than a parade of substitutes announced as novelties. The center of the spread is breakfast: scrambled eggs, bacon, sausage, pancakes, French toast, potato rösti and chicken and waffles. Because the kitchen is entirely plant-based, those names function as the menu itself. A first plate can look completely conventional even when none of it relies on meat, dairy or eggs in the traditional sense.

Chicken and waffles makes one of the clearest examples of the approach. Fried plant-based chicken brings the savory, crisp side of the pairing while the waffle provides the sweet breakfast half, letting the plate land in familiar brunch territory before anything more explicitly Mediterranean or Italian enters the meal. Bacon and sausage do similar work in smaller portions: they make it easy to build the kind of mixed breakfast plate that buffets encourage, with a little salt and smoke beside eggs, rösti or pancakes.

The potatoes deserve space of their own. Rösti gives the buffet a crisp, structured potato rather than a loose breakfast hash, useful beside the softer eggs and richer meatless breakfast proteins. Pancakes and French toast provide the sweeter route through the same section, while fresh fruit, parfaits and overnight oats make it possible to start lighter before the buffet gathers weight.

The cheese assortment is another important part of the spread because Crossroads treats plant-based cheese as a food category rather than a dietary afterthought. Presented with accompaniments and an optional gluten-free bread choice, it can become a small course between breakfast and lunch. Caesar and mixed-green salads perform a similar reset, bringing acidity, greens and crunch into a meal that can otherwise move quickly from fried foods to starches.

Then the buffet reaches the part most closely tied to Crossroads’ broader identity: pasta. A live pasta station gives brunch a made-to-order moment and pulls the meal toward the Italian side of the restaurant. The station is especially useful after the breakfast round, because pasta changes the temperature and texture of the plate and gives the middle of the meal a reason to slow down. Crossroads’ dinner menu is notably pasta-forward, so seeing pasta prepared as part of the unlimited format makes the brunch feel connected to the restaurant rather than borrowed from a generic hotel buffet.

Dessert closes the circuit with its own station rather than a token plate of pastries at the end of the line. In a buffet this focused, each section has to feel like a complete part of the meal. Fruit and parfaits can serve as the beginning, breakfast staples create the broad middle, pasta extends brunch toward lunch, and sweets provide a deliberate final return.

The most interesting thing about the food is how little the buffet asks diners to reorganize their expectations around vegan dining. It still rewards the usual buffet habits—small samples, mixed plates, second passes and the realization that the pasta station probably deserves another visit. Crossroads simply makes the entire exercise plant-based, turning a familiar abundance format into something unusually inclusive without changing the basic pleasures that make brunch buffets work.