Black rice congee

Black rice congee with yellow veggie gazpacho, smoked bok choy salad, poached egg, & toasted c

At The Yolk

We pride ourselves on excellent guest service in our dining room and great food in our kitchen. It is our firm belief that farm fresh ingredients are better in quality and truly enhance the food we serve. We are a family owned and operated restaurant with Chef Greg Collier preparing the highest quality ingredients for Manager, Subrina Collier to serve our patrons in the dining area. Come visit The Yolk and dine with us, we are sure you will enjoy the food and atmosphere!

Our Blog

 

Black rice congee

By: Gregory Collier

March 23, 2013

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Black rice congee with yellow veggie gazpacho, smoked bok choy salad, poached egg, & toasted coconut #weekendspecial #TeamYolk #SavorySpecial

Calling local farmers

By: Gregory Collier

March 23, 2013

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My wife and I own The Yolk restaurant located in Rock Hill and we are looking to start having dinner parties.   We would like to work in collaboration with some local farmers to show our guests what is possible with local produce and meats.  If you have any suggestions please let us know. Also add […]

 
 

Breakfast vs Lunch vs Dinner

By: Gregory Collier

March 16, 2013

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Hey folks this weeks special is a guiness pancake with whipped blackberry jam and fig sauce. My line cook career began as a breakfast cook. I worked at Il Terrazzo in Scottsdale at The Phonecian, five star resort, and was a breakfast cook. At the time I hated it. I felt like other cooks thoguht […]

Does this make me a “real” Chef?!?!?

By: Gregory Collier

February 24, 2013

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SO today was one of the long days you hear us often complain about. My day went kinda like this: 4am wake up 4:04 Receive text saying my griddle cook won’t be in today 4:05 fall back to sleep 4:20<—-Yeah thats right.  Wake up realizing my cook won’t be in today. 4:30 Shower and have the […]

 

Moment of inspiration

By: Gregory Collier

February 22, 2013

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People often ask me how I come up with ideas. They can come from a cookbook, a chef’s conversation, etc. Today I was in Harris Teeter looking for lavender and I couldn’t find it. I decided I would instead flavor the whipped cream with a tea. I happened upon Passion Tazo tea and it had […]

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