SHAKE+STIR: YOLKED KITCHEN
Lauren Barisic, Nicole Giordano Ashjian, Lindsay Peralta, Ashley Bulfinch, Lyz Scott, Savannah Lawson, and Laura Thompson.
Yolked Kitchen serves sunshine and spirits at the northeast corner of Willow and Nees Avenues in Clovis. But what they’re really known for is being one of the most exciting new brunch destinations in the Central Valley. Yolked’s menu is a playful mix of classic breakfast favorites and inventive dishes designed to delight the palate. And no, they’re not shy about adding a boozy twist to your favorite morning beverages—because who says mimosas are just for weekends?
From steaks to sunny-side-ups, the same team that transformed the steakhouse scene with 13 Prime is now flipping the script on breakfast and lunch at Yolked Kitchen. Here, the mission is to elevate the local brunch experience every day except Monday from 8:00AM to 2:00PM. This dynamic group includes restaurateur John D. Marihart, Executive Chef Tommy Chavez, General Manager Jeff Valadez of 13 Prime Steakhouse, and CFO Falina Marihart. Guests can expect the same commitment to quality, dedication to locally sourced ingredients, and a welcoming atmosphere that exudes warmth.
“Yolked Kitchen was born from our love of classic American breakfast and the incredible diversity of flavors that surround us here in the Central Valley,” shared Falina. “We wanted to take the comfort foods people grew up with—pancakes, French toast, eggs—and reimagine them through a creative, globally inspired lens. Being in one of the most agriculturally rich regions in the country gives us access to amazing ingredients year-round, and that naturally shapes how we cook. While our signature dishes stay true to who we are, we allow the menu to evolve with the seasons, introducing new items and drinks when inspiration—and availability—strike. For us, it’s about honoring the region, having fun with the food, and giving people a breakfast experience that feels both familiar and exciting.”
Manager Ashley Bulfinch and Chef Cruz Chavez went above and beyond to make the first Shake+Stir brunch a standout experience. CVLUX’s Editorial Director Lauren Barisic, Event Director & Producer Laura Thompson, and Director of Brand Development & Advertising Nicole Giordano Ashjian were joined by Lindsay Peralta, Lyz Scott, and Savannah Lawson on Yolked’s patio—which overlooks the blooming trail just beyond the restaurant—for five courses and effortless conversation that surely would have lingered much longer, if not for school pick-up duties calling.
The table was set with low, rounded bouquets featuring pink, yellow, lavender, and white blooms from Lou Gentile’s Flower Basket. Each place setting included a yellow-and-white polka dot napkin folded into a bow, paired with wicker chargers courtesy of The Linen Shoppe. Modern Press Paper Studio created custom menus detailing the five dishes and three cocktails served, complete with matching place cards. Jude’s gifted Glass House Candles as party favors, accompanied by mini boxes of mixed chocolates from Ramier’s Candies at each setting.
The first course arrived as the group was still enjoying champagne served upon arrival. Yolked proudly offers breakfast all day, and their Stackin’ Cakes are a signature staple. The dish features a pair of homemade buttermilk pancakes topped with house-made whipped butter, powdered sugar, and Whistle Pig maple syrup, infused with notes of bourbon. “The pancake is great on its own, but the syrup is what makes it outstanding,” raved Lindsay.
Next came the Yolked Up Mimosa, a playful companion to the second course. At the center of a champagne coupe floats a frozen orange juice sphere, resting in a blend of peach schnapps and prosecco brut. Designed to resemble an egg yolk, the sphere slowly melts, gently infusing the cocktail and encouraging a leisurely sip. “I’ve never had a mimosa like this,” admitted Savannah. “The peach is an unexpectedly delicious addition.” As the seasons change, so too does the shape and flavor of this signature element.
A unique take on a Latin classic, Yolked’s Netflix & Chill-A-Quiles features homemade tortilla chips, farm-fresh eggs, pico, pickled red onion, cotija cheese, and crema atop refried beans, finished with a drizzle of Hatch New Mexico green chile sauce. “I’ve been wanting to try this dish forever and loved it!” Laura raved. “There are so many textures, and everything harmonizes with the flavor profile wonderfully.”
Yolked’s twist on the Hawaiian classic Loco Moco followed as the third course. Garlic rice forms the base, topped with a seasoned beef patty and a rich onion gravy made from veal demi-glace. A sunny-side egg crowns the dish, while scallions add both color and a delicate bite. If you’ve had loco moco before, note that “The garlic rice really brings it up a notch,” Lyz imparted with impress.
For those craving a tequila-forward wake-up call, the Main Squeeze delivers. This vibrant cocktail blends tequila, jalapeño, triple sec, lime, passion fruit and blood orange juices, and agave for a spicy, citrus-forward sip that feels anything but secondary. “Think popsicle energy with a tequila backbone,” Nicole enthused. “Playful and refreshing, but not here to behave.”
She’s Crafty! is Yolked’s take on the Croque Madame. Layers of thinly sliced ham, Gruyère cheese, and Creole mustard are tucked between slices of bread, topped with béchamel, sunny eggs, and a side of tossed greens. “The ingredients are so simple, but together it’s an amazing bite,” mused Savannah. It’s a show-stopping fourth course, perfect for sharing.
Fittingly, this dish was paired with a more refined cocktail. The 5 O’Clock Somewhere is a brown butter-washed Old Fashion featuring brown butter whiskey, raw simple syrup, and black walnut bitters, garnished with petite skewered pancakes—an indulgent touch that invites slow sipping. “It’s like a breakfast Old Fashion!” described Lyz. “It’s so smooth and the mini pancakes are such a thoughtful touch.”
The final course arrived as an elegant coffee classic. Yolked’s Affogato features Clayton hot espresso poured over Häagen-Dazs ice cream, delivering a perfectly balanced finish—sweet, bold, and just enough caffeine to reawaken the senses after a thoroughly satisfying brunch experience. “The affogato hits like a velvet jolt,” Nicole admired. “Rich, decadent, and unapologetically alive. The best after-brunch treat!”
At Yolked Kitchen, brunch is more than a meal—it’s an experience rooted in creativity, connection, and a touch of indulgence. From thoughtfully crafted dishes to imaginative cocktails and a setting that invites you to linger just a little longer, every detail is designed to delight. Whether gathering with friends, celebrating life’s little moments, or simply savoring a slow morning, Yolked proves that in the Central Valley, brunch isn’t just a weekend ritual—it’s a way of living well, any day of the week.
Features Contributor Elisabeth Ross
Event Director & Producer Laura Thompson
Photographer Don Dizon
Florals Lou Gentile’s Flower Basket
Favors Jude’s & Reimer’s Candies
Linens & Chargers The Linen Shoppe
Stationary Modern Press Paper Studio
