Liz Biro

Breakfast-centric Yolk restaurant opened this morning at CityWay, and the owner plans another location in Downtown Indianapolis soon.

"I might have a spot signed by the end of the year," Taki Kastanis said.

Open 6 a.m. to 3 p.m. daily, Yolk serves classic bacon-and-eggs, oatmeal, French toast, pancake and waffle meals. Specialty dishes include Nutella-stuffed crepes, build-your-own frittatas and five-egg omelets, and the Carnita Egg Sandwich stacking pulled pork, pineapple-mango salsa, goat cheese and a fried egg on a pretzel roll.

The restaurant is especially known for its six different Eggs Benedicts, including Kastanis' favorite, the classic rendition with two poached eggs, Canadian bacon and hollandaise sauce on toasted English muffins.

Burgers, soups, salads and sandwiches are on the menu, too.

Most dishes range between $10 and $12.

A patio is in the works at the 175-seat restaurant.

Kastanis, who is from a Greek restaurant family, started Yolk in 2006 in Chicago and plans to keep the concept urban. CityWay Yolk, 220 E. South St., is the company's sixth store. Kastanis is eyeing the Mass Ave. area for his next Indianapolis location, which probably will be smaller than the CityWay unit, he said. A Dallas store opens Nov. 1, Kastanis said.

"Yolk is not a suburban concept. We're more on an urban feel," Kastanis said of the space colored, of course, egg white and yolk yellow.

Call Liz Biro at (317) 444-6264. Follow her on Twitter: @lizbiro.