Beloved breakfast joint The Yolk is scheduled to re-open in Uptown in the next two weeks. The restaurant closed its Rock Hill location late last year in preparation for its new home in 7th Street Public Market. The new spot in the market is ready to open, and will do so shortly after permitting goes through, which may happen as soon as today.

“We don’t have an official date yet, ’cause I’m trying to open tomorrow,” chef Greg Collier says with a laugh.

Owners Greg and Subrina Collier gained a loyal following in Rock Hill for their locally sourced, seasonality-inspired breakfast and warm, casual service. The Tennessee natives bring big flavors to their menu, with chef Greg in the kitchen and Subrina managing the front-of-house.

“We found out about the space possibly being available at Local Loaf and Subrina and I felt like it would be perfect for us,” Greg told us when we broke the news of their move.

The Yolk is near the 7th Street entrance to the market and next to bakery La Piccola Gabbia. The menu will include favorites from The Yolk, such as the Pennell Hash, two eggs served over a seasonal hash. There will also be a larger menu of breakfast sandwiches for those popping in on their way to work. Breakfast will begin at 7 a.m. during the week and 8:30 a.m. on weekends. Lunch items will also be added, including a West African peanut stew and and a burger.

The Yolk will only be open for breakfast and lunch, but guest chefs will pop-up in the space for three-month periods to serve dinner. The first chefs are the owners of food truck 225 Street Food. They’ll start cooking in the space on Jan. 21, and begin service around 3 p.m. —Kristen Wile

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