The second of three area Toasted Yolk Cafes opens July 21 in the North Shore shopping center in Atlantic Beach, according to its Facebook page.
The breakfast, lunch and brunch restaurant is at 725 Atlantic Blvd., Suite 6, in the former Whiskey Jax Kitchen & Cocktails space.
The Whiskey Jax in Baymeadows, 10915 Baymeadows Road, Unit 135, is set to close at the end of business July 19 and will also give way to a Toasted Yolk Cafe.
It is happenstance that the Toasted Yolk establishments are moving into former Whiskey Jax locations. The locations have different landlords, said Denny LiPira, director of operations for the area Toasted Yolk Cafes.
The first area Toasted Yolk Cafe opened in November at 1615 County Road 220, Unit 180 in Fleming Island. LiPira said the Baymeadows location should be open in early fall.
The cafes are open daily from 7 a.m. to 3 p.m.
Toasted Yolk Cafe was founded in 2010 in Houston, Texas by Chris Milton and Mathew DeMott. There are now more than 45 locations with 11 more to open this year. The restaurant has stores in Texas, Florida, Georgia, Mississippi, Alabama, Louisiana, Virginia, Kentucky, Ohio, Tennessee, Arkansas and South Carolina.
The breakfast menu offers a wide variety of egg preparations and includes a Breakfast Burrito, Brisket Tacos, a Cordon Bleu Sandwich and a Cowboy Scramble that includes split buttermilk biscuits topped with bacon, sausage, ham, onion, three scrambled eggs and country sausage gravy.
Toasted Yolk serves pancakes, French toast, Belgian waffles, omelettes and diner-style breakfasts called “Arnold’s.”
Lunch features hamburgers, sandwiches, soups and salads.
Prices are not included on its website.
Toasted Yolk has a full liquor license and serves beer, wine, Mimosas, Bloody Marys, Irish coffee and other cocktails. Mixed drinks are not limited to traditional breakfast cocktails.
“You may like to have a beer with dinner. Why not have a Bloody Mary with brunch?” LiPira said.
“Brunch and a mimosa or Bloody Mary go hand in hand.”
“We wanted to build something that felt fun and indulgent, but also welcoming and local. Milton said in a May news release.
“People come here to celebrate, catch up, or just eat something they can’t make at home.”
The popularity of breakfast and brunch spots is part of a growing dining demographic, LiPira said. It also makes it easier to find and keep staff.
“If they needed to have a second job, they could 100% do so. I would imagine those with families enjoy the fact that they’re home when their kids are getting home from school.”
The Atlantic Beach location employs a staff of 35 and seats 90 inside and 28 outside. LiPira said he needed to hire workers behind the bar with dual skills.
“They not only have to be bartenders, but they also need to be baristas,” he said. “We sell a lot of coffee drinks as well.”
LiPira also is involved with the group that owns Island Wing Company. Locations of that establishment are in Bartram Park, Southside and Fleming Island. A fourth location is under construction at Beach and Kernan boulevards with a target opening date of November, LiPira said.