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CRUCIFEROUS

SOFT OPENING MAY 3rd to 5th

GRAND OPENING MAY 6th & 7th

OPEN REGULAR DINNER HOURS MAY 10TH ONWARD

WE LOOK FORWARD TO WELCOMING YOU!

 

 

We will be open only for reservations until May 7th.

Plant based small plates in Hollywood.

 

Our menu features fresh from-scratch pastas, bread baked in house daily, and more essentially, vegetables and other ingredients from the bountiful farmers' markets of L.A. You will find produce fermenting on our shelves, flavoring our house tonics, sodas, and shrubs, and on every plate in various forms.

We recommend bringing one (or many) dining companions and sharing the food family style.

Located alongside long-established comfort food spot Doomie's Home Cookin' and newly opened dairy-free, allergen-friendly ice cream parlor Cocobella Creamery, Cruciferous is the sit-down plant focused restaurant to complete this meat-free trifecta and create a destination for vegan and non-vegan diners alike.

 

Cruciferous is a gratuity free restaurant. Scroll down to our "About" section to read more.

 

 

CONTACT

info@cruciferousla.com

 

Location

1253 Vine st, #8

Los Angeles

CA 90038

 

Hours

Wed-Sun 5:30p–10p
Closed Mondays & Tuesdays

 
 
 

About

 
 

CRUCIFEROUS RESTAURANT

was born of a partnership between Doomie (local favorite Doomie's Home Cookin', Doomie's Toronto, and more secret projects in the works), and Shane Stanbridge and Marie Chia of S+M Vegan (an Oakland-based catering and pop up co also behind Blind Tiger Dinners, Fromagerie Esseme cashew cheese.

WHY WE ARE GRATUITY FREE

We chose to open as a tip free restaurant as a step toward a more equitable, sustainable industry.

It matters to us to be able to compensate our team fairly, responsibly and competitively, without the traditional gap dividing servers and kitchen staff (that too often maintains structural wage inequity based on race and gender), or the precariousness of having them rely solely on your generosity, making them vulnerable on "slow days".

We strive to create and maintain an environment in which our staff will be able to focus on providing you with the best experience, whether it be from their dish washing or salad station, or by delivering direct hospitality by their presence at your table, without the distraction of an uncertain, hard-to-predict, or barely adequate, compensation that night.

For you, this translates into a 20% charge added to your check, without having to engage in math, the insurance of quality service regardless of who you are, and the guarantee that what you spend is being reinvested directly in the people who endeavored to make your time with us enjoyable and memorable- and hopefully the first of many.

We realize going the gratuity free way comes with risks and challenges, and we might have to experiment a bit with the format, but as minimum wage around the country increases, and restaurant workers are longing for a fairer system, we believe like others before us that this is the way to go. And we thank you for your support as we join the restaurants and hospitality groups that are trying to change the industry for the better.