Uptown Yolk moves to South End

Uptown Yolk moves to South End

Uptown Yolk. Photo: Emma Way/Axios

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Uptown Yolk will head to South End in 2022.

Husband and wife duo chef Greg Collier and Subrina Collier will bring their beloved breakfast-theme concept to the new Vantage South End building at the intersection of Carson Boulevard and Tryon Street this spring.

What’s happening: Uptown Yolk will occupy 2,800 square feet of ground-level retail space in the 635,000-square-foot corporate campus development.

  • The full-service restaurant will seat approximately 100 guests inside and outside.
  • The Colliers intend to update its design, enhance the menu, implement a coffee program and a full bar.

Why it matters: The Colliers are among the most celebrated restaurateurs in the city, with their Leah & Louise making national headlines.

  • They got their start with breakfast (and those Tennessee fries) — first with a Yolk in Rock Hill in 2012 and then with their @Dawn in Arysley in 2016.
  • They took the Yolk to 7th Street Public Market in January 2019 before closing it in March of this year.

What they’re saying: “Uptown Yolk was able to push through the pandemic, but it hasn’t been able to return to its true potential yet,” Greg said in a statement. “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.”

Context: Uptown Yolk left 7th Street Public Market in March, adding favorites to the Leah & Louise menu, Camp North End’s first brick and mortar restaurant, which they opened in 2020.

  • Leah & Louise and Uptown Yolk are part of the Colliers’ BayHaven Restaurant Group.
  • “We enjoyed having Uptown Yolk at 7th Street as it introduced us to a completely new market of guests,” Subrina said. “Our time at the market was a time of learning and growth that prepared us to make this move.”

    Greg and Subrina also co-founded Soul Food Sessions, a pop-up dinner series highlighting Black chefs and providing scholarships for aspiring culinary professionals.

    • Most recently, they founded BayHaven Food & Wine Festival, a three-day celebration of Black foodways.
    • The inaugural festival took place in October at Camp North End.
    • They intend to bring the festival back in 2022.
    BayHaven Restaurant Group co-founders Greg and Subrina Collier. Photo: Emma Way/Axios

    BayHaven Restaurant Group co-founders, Greg and Subrina Collier. Photo: Emma Way/Axios

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