If you missed the chance to experience the farm fresh goodness at Rock Hill’s The Yolk before it closed last month, then get your palates ready for the breakfast hotspot’s opening at uptown’s 7th Street Public Market. Owners Chef Gregory and Subrina Collier previewed some of their locally sourced delectable bites at the market’s Farm to Fork private dinner on Nov. 7.

Gregory and Subrina Collier prepared menu samples for approx. 50 guests at the Farm to Fork dinner.

The Yolk will move into the space currently occupied by Local Loaf, adding another black-owned business to the center city food destination (It’s Poppin! Gourmet Kettle Korn is also located inside the market).

Along with their own menu, the owners plan to establish a chef residency program featuring chefs from in and outside of the city.

“It’s been the goal for years, but to see it come to fruition has been awesome,” Subrina said.

The Yolk’s signature dish, Mojo Hash.

The Colliers aren’t strangers to Charlotte’s food scene. Greg is currently executive chef at Loft & Cellar and the pair previously owned @Dawn restaurant, which closed last year. As founding members of the Soul Food Sessions dinner pop-ups, they teamed up with other local Black chefs to showcase people of color in the city’s hospitality industry. Part of the proceeds from those dinners go toward scholarships for local Black culinary students.

The Yolk is scheduled to open next month, but follow the eatery on Facebook for the latest details.


Katrina Louis is managing editor of qcitymetro.com who can always find something to do in Charlotte. She’s an offline hustler (and has the shirt to prove it) but when online, find her on Instagram and Twitter.

Katrina covers Charlotte's Black business scene for QCity Metro. She's a Miami transplant, pescatarian and lover of the arts. She earned a public relations degree from the University of Florida. Got a...