Tom Fleming has been cooking professionally since 1990. He spent decades in fine dining — the kind of kitchens where you don’t leave until midnight and the pressure never really lets up. At some point he decided he wanted to tuck his daughters into bed at night. So, he opened a breakfast place.
That was 2010. Crossroads Diner started on Walnut Hill Lane in Dallas, moved to Preston Road in North Dallas in 2015, and then COVID took it. Fleming posted on Facebook in November 2020 that he was closing for good. The restaurant was five days short of its tenth anniversary.
He spent the next four years looking for the right space. In late 2024, he found it — Crossroads Diner reopened at 645 Powell Lane in Plano, inside Heritage Creekside, the mixed-use development near the intersection of Plano Parkway and Alma Road, just west of Central Expressway off the Bush Turnpike.
The neighborhood around it has grown into a real dining corridor. Flying Fish, Rodeo Goat, and Taco Joint are all there. Crossroads fits in without disappearing into it — it’s doing something different from the rest of them.
What Fleming built isn’t a typical diner. He applies the discipline of French cooking to American diner food, which sounds like a marketing line until you actually look at how the kitchen operates. They grind their own sausage in-house. They roast their vegetables. The Hot Corned Beef & Swiss on the lunch menu is made from brisket that gets brined in-house for 14 days before it ever hits the sandwich. That’s not something you do if you’re cutting corners.
What he is best known for is his sticky bun, fortunately he embraces this.
Breakfast is where most people know the place. The menu runs the of classics Fleming has been refining for years — eggs Benedict, omelets, buttermilk pancakes, chicken and waffles, biscuits with black pepper gravy, corned beef hash, and a breakfast schnitzel that’s been on the menu long enough to have its own following. There’s also a country sausage frittata with caramelized onions and house-made boursin cheese — the sausage comes from the same in-house grinding operation that runs everything else out of that kitchen.
The sticky buns are the thing people talk about most. Fleming makes them with brioche dough and a caramel pecan finish, and they are weekend-only — Saturdays and Sundays only, no exceptions. The sign in the restaurant reads “clean hands, sticky buns,” which tells you something about how seriously he takes them.
Lunch runs from 11 to 2 and includes the corned beef sandwich, a Rosewood Wagyu burger, salads, and whatever else is coming out of a kitchen that treats the midday meal like it actually matters. There’s a full bar, with fresh-juice bellinis and mimosas available during brunch service. Happy hour runs Saturday evenings from 4 to 8.
Hours are Tuesday through Sunday, 7 a.m. to 2 p.m. Closed Mondays. The phone is (469) 464-3213. They do take catering orders, and the dining room is available for private evening events once service wraps up for the day.
Fleming said when he reopened that he’d scoured DFW for four years looking for the right space. Plano wasn’t a consolation prize. Heritage Creekside has the walkability, the mix of neighbors, and the kind of community around it that makes a breakfast spot work long-term. The Dallas regulars who followed Crossroads through two locations and a pandemic closure seem to agree. The room fills up.
crossroads-diner.com | 645 Powell Lane, Plano | (469) 464-3213 | Tue–Sun 7am–2pm
