Chicago-based Yolk scrambles for expansion

Chicago-based Yolk is exporting its 10-year-old breakfast-and-lunch concept well beyond the Windy City. 

Taki Kastanis, Yolk founder and CEO, opened the first location in 2006, in Chicago’s South Loop, returning to the family restaurant business after working for several years in real estate. His family owned Grandma Sally’s Family Restaurant.

In an interview this week at the month-old, second Dallas location, Kastanis said the company is looking at possible locations on the East Coast.

Yolk currently has five restaurants in Chicago, two in Indianapolis, two in Dallas and one in Fort Worth, Texas. Three more openings are planned, with two of those in Chicago and the other in Indianapolis.

Kastanis said the most popular dishes are: signature eggs benedict; a chicken-and-waffle plate with bacon pieces and sausage gravy; Yolk Berry Bliss with housemade Greek yogurt, fruit, granola and honey; Chilaquiles Verde with tortilla chips, salsa verde, avocado, jack cheese and two eggs; and Red Velvet French Toast with swirls of cream cheese, strawberries and whipped cream.

Yolk is open from 6 a.m. to 3 p.m. Monday through Friday, and 7 a.m. to 3 p.m. on Saturdays and Sundays.

The restaurants currently do not offer beer, wine or alcohol, but Kastanis said the options are being considered for some locations. Yolk customers are welcome to bring their own, he said. 

Photos by Ron Ruggless

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