Nick Roditis grew up in Chicago’s Greek restaurant community, where breakfast counters and family-run dining rooms are part of the city’s identity. That’s where he learned the business.
In 2015, he moved to Dallas-Fort Worth to open Yolk‘s first Texas location. That opening came just before the area’s breakfast boom, and in the years since, chain after chain of all-day brunch spots has followed it into North Texas. Roditis spent years helping one of those brands grow.
Now he has a place of his own. Top of the Morning Brunch House, which goes by TOM for short, is his first solo restaurant. It’s at 2948 Crockett St. in Fort Worth’s Artisan Circle, in the space that used to be Mash’d.
The idea is a neighborhood brunch house that works for everyone: casual enough for a family breakfast, polished enough for a working meeting, and relaxed enough for a group that wants a second round of mimosas. There’s a dining room and a terrace, and the menu sticks to dishes people come back for.
Start with something for the table. The Deviled Eggs Trio comes in three styles: smoked brisket and jalapeño, truffle and chive, and avocado and lime. Big Bacon is thick-cut pork belly glazed with either espresso and pepper or bourbon maple. And if someone at the table needs dessert first, The Roll is an oversized cinnamon roll with sweet cream glaze.
The Brisket on a Biscuit, which the menu calls the B.O.B. Texas Benny, is the dish that best shows what the kitchen is going for. It’s a buttermilk biscuit topped with smoked brisket, a poached egg, poblano hollandaise and cilantro, a Fort Worth version of eggs Benedict. That poblano hollandaise shows up across the menu, including on the Brisket Breakfast Taco, which also has scrambled eggs, poblanos, caramelized onions and chipotle aioli on a flour tortilla.
For something sweet, the Lemon Ricotta Pancakes come with blueberry syrup, fresh blueberries and toasted almonds. The Texas Peach French Toast layers brioche with sautéed peaches, peach cream cheese mousse and cinnamon streusel. There’s also a Woodford Pecan Waffle with bourbon caramel sauce, and a Hot Honey Chicken ‘n Waffle with fried buttermilk chicken, whipped honey butter and a drizzle of hot honey.
Roditis’ roots show up in the omelets and scrambles. The Athena is egg whites with spinach, tomato and feta. The Santorini Hash puts soft scrambled eggs with tomato and feta over crispy potatoes. For something heartier, The Worthy loads in bacon, sausage, Canadian bacon, cheddar, peppers, onions and mushrooms.
The lunch side of the menu has a Steak & Brie Sandwich with seared skirt steak, a fried egg, caramelized onions and truffle aioli on ciabatta, plus a Smoked Brisket Sandwich on jalapeño cheddar toast. Order a side of Cheesy Grits made with stone-ground grits and sharp cheddar, and add the jalapeño.
The bar handles brunch cocktails and the coffee program, with bottomless drip coffee, lattes and matcha.
Top of the Morning is open daily. Hours are 7 a.m. to 2 p.m. Monday through Friday and 7 a.m. to 3 p.m. on Saturday and Sunday. You can join the waitlist online before you head over. The full menu is posted on the restaurant’s website, and the restaurant shares updates on Instagram. The phone number is 682-250-2215.
