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.
Continue readingFiled under Steven Doyle
Nick Roditis grew up in Chicago’s Greek restaurant community, the kind of upbringing where a family business is basically a second home. He moved to Dallas-Fort Worth in 2015 to open Yolk’s first Texas location, and spent years afterward helping the brand spread across the metroplex before deciding it was time to build something entirely his own. That restaurant is Top of the Morning Brunch House, and it just opened in Fort Worth’s Artisan Circle, in the space that spent a decade as Mash’D before closing last year.
Continue readingFiled under Steven Doyle
