Kyle Is Getting a Toasted Yolk Cafe

Toasted Yolk Cafe is one of the fastest-growing breakfast franchises out there

Neil Cooney
Written By Neil Cooney
News Writer
Photo: Official

With new locations springing up all over the country (including one planned for Round Rock), Toasted Yolk Cafe is becoming a major force in the breakfast and brunch space. On a mission to “change the way you think about breakfast and lunch,” the brand is now planning to open a new location in Kyle.

This week, What Now came across documents submitted to the Texas Department of Licensing and Regulation that show a new Toasted Yolk opening at 150 Heroes Memorial Drive, Suite D-100, in the Shops at Brick and Mortar District.

The TDLR filing projects the start of construction for January 26, to be completed at the end of April, with a price tag of $225,000.

“At the Toasted Yolk Café, we sometimes have to wonder: What’s so great about dinner?” says the Toasted Yolk website. “The foods we love best all arrive before 3 p.m.—perfectly poached eggs, strip after strip of crunchy bacon, and layer upon layer of thin-sliced turkey and pastrami. These are the delicacies we dream about at night, and they’re the ones we want to wake up to. We couldn’t find them served consistently in a restaurant atmosphere that didn’t put us back to sleep. So, we opened our own.”

Current favorites from the breakfast menu include Nashville Hot Chicken & Waffles, the Yolk Lover’s Breakfast (Two eggs, cooked to order served with a choice of breakfast meat and a choice of grits or hashbrown casserole and one pancake or French toast), and the restaurant’s namesake dish, The Toasted Yolk (Two slices of sourdough bread grilled with an egg in the middle of each. Cooked to order and served with a choice of breakfast meat and a choice of grits or hashbrown casserole).

You can keep up with all things Toasted Yolk by following @thetoastedyolk on Instagram.

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Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. Based in Nashville, he spends his free time cooking Korean food and studying chess.
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