On Monday, Tom Fleming, the executive chef behind the iconic Crossroads Diner's fluffy biscuits and cinnamon sticky buns, will open a French dip outpost in Plano's Legacy Hall. It is named, appropriately—and with a French flair—Chez Dip.
When we published an ode to the morning meal, the 2016 Best Breakfast issue, we turned to Fleming to tell us how to cook the perfect egg. I've spelled out the secrets of the ooey-gooey cinnamon buns in a post. Now we have his sandwiches to look forward to.
The menu keeps things extraordinarily simple. Hot roast beef with melted smoked gouda, pickled red onions, roasted garlic aioli, and house beef jus for dipping; or roast turkey with red pepper hummus, tomato-caper relish and beef jus—both on house-baked baguettes, with béarnaise potato salad or chips. Throw in horseradish cream or an extra scoop of béarnaise potato salad as a side. Fountain drinks. C'est tout.
On Legacy's Hall's bustling first floor, the spot will endeavor to fulfill Fleming's mission to "keep it simple and do it well."
Bon appétit.
Update: If you are wondering about the exact location, Chez Dip will replace Tight Quarters, the short-lived concept by Tim Byres. We had veggies for a minute.
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