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Tom Fleming “Wining and Dining with Jim White” 07-12-18 July 12, 2018

Posted by jwdineline in Home, Interviews, Wining and Dining Podcast.
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Trading creme brûlée for Sticky Buns

Tom 2Chef Tom Fleming, owner of Crossroads Diner joins the fun this week on “Wining and Dining with Jim White” on VOKALnow.com.  The wildly popular breakfast and lunch spot is a family affair for the classically trained chef.  His wife and daughters all help with the operation of the restaurant that made it possible for Tom to move from the late night grind of fine dining to the more family friendly hours he has now.  He has great stories about his days in France, Chicago and the Dallas dining scene in the 90’s.  Did you know that Troy Dungan, retired Channel 8 weather guru, is also a big fan of food, wine and travel?  He joins us on our next four shows with all kinds of great local, and European, dining tips as our “Guest Gourmet”.  “Wining and Dining with Jim White” is the digital TV show and podcast devoted to introducing you to the people who make the eats and drinks you love.  Catch all of our episodes on VOKAL, YouTube, Vimeo and iTunes.  And, remember.  If anybody asks you what you’re making for dinner…tell ’em reservations!

Tom Fleming “Wining and Dining with Jim White” 11-09-17 November 9, 2017

Posted by jwdineline in Home, Interviews, Wining and Dining Podcast.
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Top o’ the morning to you


Jim White and Tom Fleming

Jim White and Chef Tom Fleming

Tom Fleming is our guest this week on “Wining and Dining with Jim White” on VOKAL. Tom agrees with Auguste Escoffier’s judgment that the egg is the most difficult food to cook correctly.  As a classically trained chef, Fleming is serious not only about the egg, but every other ingredient (mostly made from scratch) he serves for breakfast and lunch at his Crossroads Diner.  It’s the quintessential family operation that he and wife Karen run with a little help from their daughters (when they’re not in school).  It’s their “Plan B”, as Tom calls it, in case his bright young ladies ever need a fallback career opportunity.  Someone’s been cooking (seriously if not professionally) in Tom’s family for almost a century.  Find out how Tom was introduced to the craft, how he faced his personal crossroads, and his views on how the Dallas-Fort Worth dining scene has changed since he arrived here 20 years ago from Chicago, fresh off a James Beard “Best New Restaurant” win.  It’s the podcast devoted to the people who make the eats and drinks you love.  Catch all of our episodes on iTunes and at VOKALnow.com.


And, remember:  If anybody asks you what you’re making for dinner, tell ’em RESERVATIONS! 

Wining and Dining with Jim White January 17, 2011

Posted by jwdineline in Home, Savor The Flavor with Jim White.
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Just Like Mom Used to Make (or wishes she had)

No offense intended, if your mom or mother-in-law is a FABULOUS cook (like mine is), but Chef Tom Fleming is giving her a run for the money at his new Crossroads Diner in Dallas.  We’ve followed Tom for years (formerly chef at Central 214, Old Hickory Steakhouse, and Lombardi Mare), and he is one of our top chefs in the area.  He’ll be among the great chefs at Savor Dallas on March 19th for the International Grand Tasting.   He not only has his hands on sticky buns (maybe I should rephrase that in deference to his wife Karen who is running the front of the house of the new family restaurant), but numerous other outstanding items on the bill of fare.

Jim and Tom Fleming

Crossroads Diner in the Corner Shopping Center at Walnut Hill Lane and Central Expressway (US 75) in Dallas  is offering the aforementioned buns as an all day dessert specialty.  Have them with java (world famous illy Caffè) for breakfast–it’s served all day from 7 a.m. til close (around 2 or 3 now, but dinner will be added to the mix soon), or after lunch, as we did, as a shared dessert.  Tom comes in early to make them fresh everyday.  Breakfast entrées also include a host of pancakes, corned beef, frittatas, and egg dishes (served with Applewood smoked bacon or smoked pit ham).  Get your grits or steel cut oats, slow cooked and piping hot.

Lunch specials are all comfort favorites:  hot corned beef and Swiss, Hot ham and cheddar, warm turkey and Swiss, a BIG B.L.T., and a juicy 10 ounce Black Angus burger are highlights of the sandwich section.  I am still raving about Tom’s pork schnitzel–lightly breaded and served with cous cous.  Other items include, chicken picatta, meatballs and fettucini, chicken fried chicken, and pan seared trout with almond butter.  Crossroads Diner also serves a Quiche with spinach, bacon and goat cheese.  Soups and salads round out the menu.

In addition to the aforementioned sticky buns, you can also get chocolate cake and lemon canolis for dessert.

Find the comfortable and friendly new restaurant at 8121 Walnut Hill Lane, Suite 1100, Dallas, Texas 75231.  Phone:  214-346-3491.

Here’s a quick iPhone video of Crossroads Diner to give you a “taste”.  I recommend you get in there soon for a real taste.

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