It’s not in Uptown anymore, but Uptown Yolk is back — cue the Tennessee Fries and Mojo Hash.
After a two-year hiatus, the popular brunch concept by four-time James Beard-nominated Chef Greg Collier and his wife Subrina has relocated from Uptown to Charlotte’s South End and will reopen at 8 a.m. on May 10.
Uptown Yolk is now at Vantage South End, 1220 S. Tryon St., Suite 500, next to The Good Wurst and Charlotte Beer Garden.
The new 3,200-square-foot space boasts a full bar led by Leah & Louise bar manager Kayleigh Williams-Brown with coffee and cocktail programs, curated pastries and enough indoor and outdoor seating for more than 100 guests. The space also features a mural by local artist Garrison Gist.
Uptown Yolk left The Market at 7th Street in March 2021 after a successful two-year run. By then, the Colliers had opened Leah & Louise in Camp North End and were preparing to launch the first BayHaven Food and Wine Festival, a yearly event that prominently features Black culinary artists from around the world in Charlotte.
Unlike its predecessor, the new Uptown Yolk is a full-service restaurant. Greg Collier is running the kitchen with Chef Brandon Staton, a Virginia native and graduate of Johnson & Wales University who worked at the original Uptown Yolk, as well as Haymaker and other restaurants.
“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,” Collier said in a press release announcing the restaurant’s reopening date.
Uptown Yolk’s menu includes favorites like Tennessee Fries, Mojo Hash — a coffee-braised steak, diced sweet potatoes, roasted mushrooms with an over-easy egg and scallion pesto; Benny Baja — a seasonal veggie Benedict with two poached eggs and hollandaise; and Sweet Potato Waffles, among others.
“The goal is to create the best restaurant in the city and use breakfast as the canvas,” Collier said.
Uptown Yolk will initially be open 8 a.m.-3 p.m. Wednesday through Sunday. Limited walkup seating is available, but reservations are highly encouraged through OpenTable.
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