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
Weekend brunch at Mercat Bistro feels a lot like a long Saturday in Paris, only with valet parking. It is a European-style bistro in the Harwood District, and Michelin recommended the place and brunch is one of the easiest ways to see why.
Before you order, know one thing that sets this kitchen apart. Mercat cooks only with beef tallow, rendered in-house from the Harwood District’s own premium beef program, and it uses no nut or seed oils at all. The restaurant calls it a whole-animal, zero-waste approach. It matters most with anything fried, so pay attention to the potato galette and the frites.
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Summer has arrived, and The Pool Club at Virgin Hotels Dallas is officially open. Located on the 4th-floor rooftop, this tropical escape is open to hotel guests and locals, offering panoramic views of Downtown Dallas and the Design District.
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