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The Poked Yolk opens second location a half-mile from New Era Field

Cinnamon roll pancakes, hash and eggs, and the rest of the Poked Yolk's popular breakfast and lunch offerings are now available on the border of Orchard Park and Hamburg, less than a half mile from the home of the Buffalo Bills.

On Jan. 4, the Poked Yolk owner Jim Vaughan and his wife Kristyn soft-opened their second location, at 3698 Abbott Road, with a grand-opening planned for mid-February. The diner, whose other location resides in a West Seneca strip plaza at 3100 Transit Road, keeps the same hours – 7 a.m. to 3 p.m. daily – and food menu as the original spot.

The new location seats 85 customers, compared to 50 in West Seneca, in the former Pino's Pizza. The Vaughans renovated the more than 30-year-old restaurant, adding fresh paint and booth seating. There's a parking lot specifically for the Poked Yolk, a perk compared to the first location, which shares parking with several other businesses.

An application for a liquor license is in the works, too, Jim Vaughan confirmed, as the Poked Yolk intends to offer mimosas and build-your-own Bloody Marys, with olives, bacon and pepperoni sticks among the prospective toppings. He intends to be selective in the alcohol he brings in, choosing "probably just one good vodka, tequila and champagne." If this addition proves popular at the new spot, it's possible that it would then be added to West Seneca.

While the West Seneca diner is unassuming from the outside, it grew in popularity thanks to a strong staples like six different omelettes ($7.99), a from-scratch hash and eggs ($8.99) and the diner's namesake ($7.99), a plate with homefries, chorizo, onions, green peppers and melted cheddar-jack cheese, topped with two over-easy eggs.

The outside-the-box monthly specials, shared on its Facebook page, are where the Vaughans' imaginations shine. Pot roast hash ($8.99) and decadent cinnamon roll pancakes ($6.99) star on January's list, and the Jammin' Waffle, which made a list of great breakfasts compiled by The News' food editor Andrew Galarneau, has earned acclaim in the past.

"We're unique and creative, a different level from a standard Greek [diner]," said Vaughan. "We're adventurous with food."

News contributor Elizabeth Carey interviewed Vaughan just over a year ago to learn about his background and approach to running a restaurant.

INFO: The Poked Yolk, 3698 Abbott Road, Orchard Park. Hours: 7 a.m. to 3 p.m. daily. Many menu items have the option to be made gluten-free.

Email: btsujimoto@buffnews.com

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