Chicago residents are likely familiar with Yolk. Traditional dishes are given a creative twist at Yolk and folks in the know have made a breakfast from the growing chain one of the most popular places for tourists and locals alike to enjoy breakfast in Chicago.
Taki Kastanis, Yolk founder and CEO, brought his visions for a breakfast restaurant to life in 2006 when he opened in the South Loop. Now, the burgeoning breakfast chain, with seven city locations and others in Indiana, Florida and Texas, has made its way to River Forest. Yolk’s River Forest location, 7301 W. North Ave., is housed in the former home Grandma Sally’s Family Restaurant.
People lamenting the loss of Grandma Sally’s will be comforted to know the longtime restaurant has simply passed from one generation to another — Grandma Sally’s was owned by the Kastanis family. In fact, the mastermind behind Yolk worked at the North Avenue restaurant before opening his own restaurant and eventually building the “Eat Yolk” brand.
Yolk’s River Forest location is the first in an Illinois suburb.
After redecorating the restaurant to reflect Yolk’s bright yellow and blue color scheme, the breakfast and lunch café is now officially open for dine in service as well as carry out in River Forest. Yolk’s menu features an array of sweet and savory breakfast items to help you greet the day and all dishes are served with a side of COVID compliance.
“At Yolk we have excellent customers and excellent food,” said George Vlahas, general manager at the River Forest location. “We hope to carry on the tradition of Grandma Sally’s with our own flair.”
Server, Kathy Sofiakis, worked at Grandma Sally’s for 12 years and now cheerfully delivers orders of Yolk’s popular menu offerings including chilaquiles verde. Both Sofiakis and Vlahas consider the chilaquiles to be a menu stand out because of the house-made tortilla chips and salsa verde.
“The very berry French toast comes with all the trimmings,” said Vlahas. “It is one of our go to dishes.”
Expect six pieces of challah French toast for the base before being covered with house-made Greek yogurt, almond granola, fresh mixed berries and a drizzle of honey. Served with seasoned potatoes or grits, Yolk’s cheesy egg sandwich is also a customer favorite. The bagel sandwich is garnished with bacon, tomato and pesto making it a savory handheld meal.
The robust breakfast menu includes an assortment of five egg omelets, three egg scrambles and creative benedicts including a “waffle benny” featuring two mini waffles and shaved ham. The lunch menu boasts an array of sandwiches including pot roast on grilled sourdough and a Buffalo chicken wrap. Burgers, soups and salads round out the midday offerings.
Keep in mind Yolk, a chain with midwestern roots and local ties, is open daily from 7 a.m. to 2:30 p.m.