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Food

Crossroads Provisions

The "Big Tall Cheese" sandwich with vegan butter, Persian cucumber, flake sea salt and white alder cheese.

The “Big Tall Cheese” sandwich with vegan butter, Persian cucumber, flake sea salt and white alder cheese.   (Jenn Harris / Los Angeles Times)

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A look at the new Crossroads Provisions, a lunch and cheese shop by Crossroads chef Tal Ronnen.

Crossroads Provisions

The “Doc Brown” sandwich with sliced green olives, julienned pickled vegetables, basil aioli and cassucio.   (Jenn Harris / Los Angeles Times)

Crossroads Provisions

The “Doc Brown” sandwich with sliced green olives, julienned pickled vegetables, basil aioli and cassucio served with harissa potato chips and pickles.   (Jenn Harris / Los Angeles Times)

Crossroads Provisions

The “Le Prevot” sandwich with cucumber, tomato, vegenaise, olive oil pepper and truffle dill cheese.   (Jenn Harris / Los Angeles Times)

Crossroads Provisions

The “Full Monte” with tomato jam, fresh basil and cassucio.   (Jenn Harris / Los Angeles Times)

Crossroads Provisions

“The Caan” named after actor James Caan, with sundried tomato and chickpea salad, basil pesto and romaine.   (Jenn Harris / Los Angeles Times)

Crossroads Provisions

A tomato gazpacho with housemade vegan yogurt.   (Jenn Harris / Los Angeles Times)

Crossroads Provisions

The kale salad with pine nuts and currants.   (Jenn Harris / Los Angeles Times)

Crossroads Provisions

The seasonal sorbet made with fennel and candied kalamata olives.   (Jenn Harris / Los Angeles Times)

Crossroads Provisions

The sweet of the day, a fig trifle with blueberry and balsamic sauce, housemade mascarpone and lady fingers.   (Jenn Harris / Los Angeles Times)

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