A natural early-riser, Taki Kastanis always had an affinity for breakfast dishes (specifically for his favorite, eggs benedict). In 2006, he opened the first Yolk in Chicago with a desire to offer unique twists on famed breakfast classics. In January 2015, Yolk entered the Texas market with a location in One Arts Plaza and this past December opened its second Dallas offshoot in Preston Center. The menu features savory breakfast dishes and a generous lunch menu. Highlights from the breakfast menu include Chilaquiles Verde with house made corn tortilla chips, salsa verde, avocado, jack cheese, red onion, creama, topped with two eggs any style; Red Velvet French Toast, a red velvet cake with swirls of cream cheese, dipped & grilled in Yolk’s secret batter and the South Beach, a half pineapple filled with house made Greek yogurt, diced pineapples, strawberries, almond granola and walnuts. For those who are not avid breakfast fanatics, Yolk offers a plethora of lunch selections including the Yacht Club Sandwich, a triple decker sandwich made with toasted sourdough, turkey, ham, bacon, smashed avocado, tomato, cheddar, romaine lettuce and mayonnaise and the Steak & Greens Salad with kale & mixed greens, red onion, cucumber, tomato, button mushroom, goat cheese, sea-salt and peppered steak grilled to temperature. While all locations do not feature an in-house bar and alcohol menu, they are BYOB; allowing guests to pop their favorite bubbly for a mimosa or bring their vodka and mixer of choice for a Bloody Mary. Eatyolk.com
Header photo c/o Yolk. Other photos by OSC. From left to right/top to bottom: Eggs Benedict, Chilaquiles Verde with Chorizo, Chicken & Waffles, Patty Melt, Citrus Blast Salad and Berry Bliss. Thank you to Yolk for hosting me at their new Preston Center location at no charge. All opinions in this article are 100% my own.
