Extra Virgin brings a Mediterranean tapas format to the Crossroads, built on chef Michael Smith's decades in professional kitchens. Smith grew up working in his mother's restaurants before studying under Jean-Pierre Lelievre and Georges Mavrothalassitis at Chateau Pyrenees in Denver. A 1985 trip to Nice and Cassis in the South of France introduced him to an artisanal, ingredient-driven style of cooking, which he carried through stints as Sous Chef at Charlie Trotter's in Chicago and later as Executive Chef at L'Albion in Nice.
The menu centers on shared tapas alongside wine and cocktails, with grilled bread, risotto, and churros among the dishes reviewers mention most. The room has built a local reputation for consistency, drawing repeat customers who return for both the food and the service.
The menu centers on shared tapas alongside wine and cocktails, with grilled bread, risotto, and churros among the dishes reviewers mention most. The room has built a local reputation for consistency, drawing repeat customers who return for both the food and the service.