Popular Brunch Concept Uptown Yolk Is Moving To Charlotte’s South End


CHARLOTTE, NC — Popular breakfast-focused culinary concept Uptown Yolk will reopen in South End in 2022.

Two-time James Beard-nominated chef Gregory “Greg” Collier and wife business partner Subrina Collier announced the news Tuesday that the eatery would find its new home at Vantage South End in a 2,800-square-foot ground level retail space.

“Uptown Yolk was able to push through the pandemic, but it hasn’t been able to return to its true potential yet,” Greg explains. “Expanding to a full-service restaurant will allow us to bring the best brunch concept in Charlotte to people on a wider scale and expand our clientele even further.”

Uptown Yolk moved out of 7th Street Public Market in March. In the meantime, the Colliers put a few Yolk favorites on the menu at Leah & Louise, the modern juke joint concept that opened at Camp North End last year.

“We enjoyed having Uptown Yolk at 7th Street as it introduced us to a completely new market of guests,” says Subrina. “Our time at the market was a time of learning and growth that prepared us to make this move.”

The new Uptown Yolk location will seat about 100 guests inside and outside and feature a revamped design, an enhanced menu, a coffee program and a full bar. The restaurant, part of the couple’s BayHaven Restaurant Group, is on target to open in Spring 2022.

The Colliers opened The Yolk (Uptown Yolk’s predecessor) in Rock Hill, South Carolina, in 2012. The humble diner introduced people to new flavors and techniques of food with a focus on the most overlooked meal of the day: breakfast.

A Little About The Collier Duo:

In 2016, the Colliers opened @Dawn in Ayrsley, which operated for a year before they closed it and shifted focus back to The Yolk and an important and impactful passion project called Soul Food Sessions that went on to garner national attention.

In 2018, the Colliers were awarded the “Charlotteans of the Year” Award by Charlotte Magazine. And in 2019, they closed The Yolk in Rock Hill and moved it to 7th Street Public Market with the rebranded name Uptown Yolk. During that time, Greg also took on the role of executive chef at Loft & Cellar, where he reinvigorated the menu with his southern, farm-to-table, made-from-scratch ethos and landed his first James Beard Foundation nomination.

His second James Beard nomination came in 2020 recognizing his time as chef/owner at Uptown Yolk.





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