*The Dallas Morning News has selected this location as one of the Top 100 Restaurants in D-FW.*
Opened early December 2010.
A cheeky sendup of a diner, serving chef-driven breakfast and lunch. Almost everything is made from scratch: sticky buns, corned beef hash, pork schnitzel, chicken-fried steak, biscuits and gravy, flaky croissants. Breakfast nirvana. Beer and wine only. Closed Monday.
-Guide
Tom Fleming is a master. In a city full of new and established restaurants, he found a way to offer a fresh new menu with fresh food the way my Mom would have made it. My favorites so far: Eggs Benedict, grits (and I'm a Yankee), Corned Beef sandwich, the corned beef hash is home made and of course, the mac and cheese. I'm still working my way through the menu so I expect to add to my review. Does anyone have any suggestions for my next meal?
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I am not a sticky-bun person, but Crossroads Diner has made me reconsider. Maybe I’ve just never met the right sticky bun until now. Crossroads’ is made in-house, as is almost everything on the menu. The spiral of fragrant dough lightly rolled with cinnamon that stands 3 inches tall is drizzled with buttery caramel-pecan sauce, the kind made in a pan, not poured from a jar. (Full review)