Broken Yolk Café Opening in Del Mar

McKenzie and Randy Corrigan already own two thriving Broken Yolk Cafés – in Oceanside and one in Carmel Mountain Ranch – but they have been scouting for a location in Del Mar from the beginning.  Finding this new location on Del Mar Heights Road is their greatest delight and happiest moment.

Growing up as beach kids, they’ve been raising a family in Carmel Valley and loving life in Del Mar. You can find them at Dog Beach with their dog Ty and son Connor, at the race track, or dining at Sbicca, Jakes, and L’Auberge, but spending time with friends and family is what they cherish most. McKenzie was a first grade teacher for Del Mar Unified  before opening their first restaurant.

Del Mar Broken Yolk is simply elegant in shades of gray, sage and cream; McKenzie jokingly refers to the new restaurant as her “second baby.” John Gelastopoulos, the original owner of the first location in Pacific Beach 36 years ago who later franchised the brand, supports McKenzie’s beachside theme with new design aspects. McKenzie notes that having a developer for a dad helped her develop a passion for design. The creativity of the counter area with bartenders, multi level space, and Hamptons-style interior feels like a different restaurant with the same great food we have come to expect and love from Broken Yolk.

The Corrigans plan for two outdoor patios fit with awnings, fans and heating so that diners can enjoy Del Mar’s fresh air. And for those waiting for a table, the plaza’s newly renovated spaces are neat and welcoming.

Each restaurant creates their own specials, so look for some unique menu items in this location. They will be introducing an “8 under $8” lunch menu, bringing in new splashes of taste such as coffee-rubbed hamburgers on brioche buns, an Italian-inspired salad and premium breads and meats. El Cubano, with its shaved ham, melted swiss and spicy mustard mayo spread, also looks delicious. Shareables on the menu include carne asada nachos and boneless buffalo wings. Sides include veggies, mac and cheese, homemade kale-and-broccoli coleslaw, and a salad loaded with candied walnuts, cherry tomatoes and Provolone strips. Specially prepared cocktails will use fresh produce and herbs, including mint, ginger and watermelon, to complement breakfast and lunch items.

“This is all quality,” McKenzie says. “We peel our own potatoes – 90 percent of our menu is made right here. We have fresh squeezed juices, specialty coffees including a messy caramel latte. We like to use what’s fresh.”