Yolk, recently opened in Sundance Square, emphasizes service, selection, and taste.
Breakfast: the most important meal of the day. An old saying of dubious veracity, it nevertheless conveys the esteem in which the humble meal is held. An exquisite breakfast conveys an air of relaxation and luxury, and is generally a treat reserved for long weekends, holidays, and vacations. Yolk, a new breakfast and lunch spot recently opened at 305 Main St. in downtown Fort Worth, gives anyone a chance to start their day with a little vacation. This fast-paced, graciously operated diner promises to satisfy, and ensures that any day begins sunny-side up.
A family-owned and operated eatery that got its start in Chicago, Yolk arrived in Fort Worth under the guidance of Nick Roditis. A 17-year veteran of the restaurant industry, Nick was entrusted with the stewardship of Yolk by the restaurant’s founder, Taki Kastanis.
“I’ve known him since I was born, our parents were best friends, and his uncle baptized me,” says Nick. “He started Yolk about 10 years ago in Chicago, and the concept just took off.”
When Taki decided to expand his operation into Texas, he turned to his old friend Nick. The appeal of Sundance Square became apparent, and Yolk arrived to further distinguish downtown Fort Worth as a lively and bustling urban center.
“We love Fort Worth,” says Nick. “It’s booming here. Downtown is a great, friendly neighborhood, very American. With all the foot traffic, it creates a community vibe, and we saw that we could offer a whole new breakfast concept.”
The Yolk concept is a streamlined and enthusiastic experience where an abundant menu promises to satisfy any breakfast craving. The bright and airy restaurant has a spacious patio, and can accommodate guests for a leisurely brunch, power lunch, or business powwow. Yolk has also become a popular destination for families who want a hearty start to a day of fun around Sundance Square.
“We’re a fast-paced, energetic breakfast concept where everything is fresh, and customer service is second-to-none,” says Nick. “We take pride in everything we do. You can come here for a business meeting, or join your family for brunch.”
Yolk truly serves as a unifier of the diverse community that makes downtown Fort Worth special. On any given day, you’ll encounter a vast assortment of people — young and old, groups and individuals, from focused professionals who enjoy the speedy service, to twenty-somethings enjoying a BYOB brunch.
“People from all walks of life come in to share the family experience,” says Nick. “In this fast-paced world, people getting together to enjoy a meal is almost a lost art. Breakfast also gets overlooked a lot, and we aim to fix that.”
The “fixing” of breakfast gets accomplished — and then some — via Yolk’s expansive menu. As per the restaurant’s name, guests can expect unparalleled egg dishes; Yolk does not limit itself to omelets, however.
“We have a huge menu,” says Nick, “with a wide variety of things to choose from. There is truly something on there for everyone. We serve breakfast all day and lunch all day. Our hours are 6am to 3pm, and if you want a burger first thing in the morning, it’s yours.
The South of the Border Benedict, one of Yolk’s many award-winning Benedict creations, uses Texas-made chorizo in place of the traditional Canadian bacon. Poached eggs come topped with cilantro and a chipotle sauce for just the right amount of kick.
For diners who prefer breakfast sans meat, the California Omelet provides a hearty option: this five-egg omelet includes avocado, sautéed mushrooms, green onions, tomatoes, and fresh garlic, and comes topped with jack, cheddar, and swiss cheeses. Both of theses dishes come with red diced potatoes or fresh fruit. As for coffee, Yolk offers its own private label, premium brew.
In addition to practically every breakfast dish you can imagine, Yolk has a range of lunch options that includes sandwiches, burgers, and salads. The Citrus Blast Salad presents a cornucopia of mixed greens, apple, avocado, pecan, raisins, mandarin orange, dried cranberries, bleu cheese, and grilled chicken topped with a mango chardonnay vinaigrette. Regardless of your tastes or the size of your appetite, Yolk knows how to hit the spot.
“Even though we have multiple locations, we have one owner and consider ourselves family-operated,” says Nick. “We make sure that as soon as you walk in the door, you get a feeling of comfort, know the server’s name, and get treated to great service.”