Opened a year ago Mad Yolks is the brainchild of Peter Wong and his twin brother, Henry. Peter says the restaurant was born from their collective love of breakfast. Their father opened several restaurants, which Peter says nurtured a keen sense in
him for food.
Mad Yolks is a marriage between American and Japanese/Taiwanese influences. The breakfast/brunch menu includes the BAE sandwich (bacon, avocado, egg), the Mad Chick (juicy fried chicken under an over-easy egg) and the Bello (tempura portobello mushroom with an egg and Fontina cheese. The Curry Moco is a half-pound beef patty with white rice, Japanese-style curry, crispy fried egg and furikake. Open daily 8am-3pm (until 4pm Friday and Saturday).
What inspires you about eggs?
PETER WONG: They are comforting to me; I’ve eaten them for breakfast since I was a small child. I’ve always liked them on their own, but I’m most inspired by how they complement other ingredients. We take a lot of pride in how we cook our eggs here, such as our soft scramble, which we take care to keep fluffy, light and creamy. It’s a very diverse ingredient and is used throughout many cultures, and really represents a common denominator. Eggs can connect people.
What is your vision for Mad Yolks?
PW: We wanted to couple our passion for food with creating an environment where people can create genuine connection and happy moments over good food and drinks. I really love seeing our guests come in and enjoy their time here and our food. We strive to continue to provide welcoming service, and our menu favorites combined with new ideas that we continue to explore and curate onto our menu. We also love our downtown location and the community we’ve become a part of.
1411 Pacific Avenue, Santa Cruz,
831-291-3686, madyolks.com
