October 4, 2018
Exclusive: The Yolk, the area’s best breakfast, is opening in Uptown
Greg and Subrina Collier will bring The Yolk to 7th Street Public Market
The Yolk will move into the Local Loaf space in the market. Photo courtesy 7th Street Public Market.
The Yolk, the restaurant we’d say serves the area’s best breakfast, is coming to 7th Street Public Market. Greg and Subrina Collier told me that they hope to be open by the end of the year, but early 2019 is also possible.
The husband-and-wife owners of the restaurant are Tennessee natives, and got their start with the original Yolk in Rock Hill, South Carolina. They drew in a loyal following with bold flavors and quality sourcing, as well as a familial restaurant vibe. Subrina will remain the customer-facing manager, while Greg will be aided in the kitchen by the current sous chef in Rock Hill.
“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 says.
The couple learned they won the location in 7th Street Public Market, on 7th Street along the light rail, several weeks ago. The Yolk will take over the Local Loaf counter, near the 7th Street entrance to the market and next to La Piccola Gabbia. The menu will be similar to The Yolk menu in Rock Hill, but with some favorites from the now-closed @Dawn added, including a personal favorite: the veggie benne, a seasonal, ingredient-inspired eggs benedict of the day. There will also be a bigger selection of breakfast sandwiches.
The Yolk’s daily hash changes based on seasonality. Kristen Wile/Unpretentious Palate
In the evenings, The Yolk will become a different restaurant. It will be taken over by a guest chef for dinner service, which Greg is calling a Chefs Collabo. Chefs will sign up for one- or three-month stints, bringing a temporary dinner concept to the market. One of the first chefs will be Michael Bowling, a fellow founding member of Soul Food Sessions. More on Chefs Collabo to come as it gets closer.
Greg will also continue overseeing the kitchen and overhauling the menu at Loft & Cellar for a few more months while the new Yolk is under construction. Local Loaf will remain in the 7th Street space until the end of November, but the Colliers hope to start breakfast service for The Yolk in December, when the market is busiest during the holidays. The Chefs Collabo piece will not begin until next year.
Read our review of The Yolk to know what to expect, and meet Greg and Subrina in this episode of Order/Fire. —Kristen Wile
