HarlemLIVE

When you walk in the front entrance of Sylvia’s restaurant, the first thing you notice is the photographs of celebrities that line walls.
At this point you haven't time to notice anything else because the enticing smells from the kitchen are assaulting your nasal passages. Your stomach starts to growl and your only thought is “What are they cooking?”

Sylvia’s Restaurant on Lenox Avenue in Harlem, N.Y.-one of the best known restaurants in the city- serves it’s patrons good southern cooking with a dash of Sylvia’s secret seasoning.

After your hunger has been sated, the next thought is always, “How did this thriving business get it’s start?” Sylvia’s current empire consists of SYLVIA’S ATLANTA in Georgia, the Lenox Avenue location, and plans to open additional restaurants in Texas, Kansas, Illinois, California, South Carolina, and Paris, France.

From a small luncheonette to Sylvia’s Restaurant, the Lenox Avenue location has succeeded in ways that no one thought possible when it opened in 1962. According to Sylvia, God made her success possible and of course her talent and dedication helped. Their success allowed them to expand their very popular restaurant.

In 1981 they bought the adjoining building,renovated it, and turned it into a Dining room. This Dining room contains the background picture on Sylvia’s Food Products. Later Sylvia’s grown son, Van Woods suggested they expand further to the space on the opposite side of the restaurant. At the time it was a Cleaners, owned by a family. In the beginning she was averse to the idea, she didn't believe they would consent, especially since they lived there also. She also thought it rude and disrespectful to even ask the family to sell. Her son persuaded her to ask, and to her surprise they agreed to sell.

From here, the rest-as they say--is History. As Sylvia Woods truly entrepreneur extraordinaire, her advice carries the weight of her success in business. One saying her mother was fond of always kept Sylvia on track , “time is money” and there is “no time to waste.” Was Sylvia just extremely lucky to be afforded so many opportunities? God “was the wind beneath my wings, and [I] just let it flow. Our Southern background [and the fact that] we are a family of faith [helped us the most].”We also got the opportunity to talk to Kenneth Woods, Sylvia’s son and Director of Operations.What do you feel distinguishes your business from other family run establishments?“We [are] a family” That made us different and created the atmosphere like a home away from home, respectful and clean.

How does the success of Slyvia’s Restaurant make you feel? It’s a grand feeling to have people outside of the culture enjoy the Soul Food. Overall it’s good,over the past two decades, other people in other cultures have started to marvel at our cooking,dance, [and] our culture.”What is it like working with family?“The family structure in business is unique. It’s a unique and challenging type of organization. Parents, other siblings, every one has different personalities.Did you get any financial support in your attempt to rebuild the community?
Before all of this Sylvia worked at Johnson's luncheonette as a waitress. Her opportunity came when the owner of the luncheonette offered to sell her his business. He was interested in developing another location, and needed someone to take over. Mr. Johnson and his wife had taken a liking to Sylvia and realized that her hard work as a waitress would translate into her success as a business owner.

After seven years of service in the luncheonette this offer seemed too good to be true. Despite her overwhelmed state, Sylvia and her family made the decision to purchase. Once the decision was made, the Woods family had to figure out a way to come up with the $20,000.

Although Sylvia had the natural inclination to save money it would not cover the entire amount. Unable to think of any way to make up the difference, Sylvia was considering backing off of the deal. Finally her salvation came from Hemingway S.C., her hometown. Her mother offered to mortgage the family farm so that Sylvia would be able to take advantage of this opportunity. “I didn't want my mama to lose the farm if I didn't succeed,” said Sylvia during our interview. She nor her husband had any experience running a business, but, her mother had faith in them. “Faith and prayer brought us thus far,” said Ms.Woods.

Sylvia's opened on July 31, 1962. The menu consisted of very simple things; pigtails lima beans, hamhocks, and neck bones. There was one cook on staff, and they picked their food up in the trunk of a car.

HarlemLive Reporters sat with Ms. Woods and son on a recent afternoon to ask these questions:

HL: How does the success of Slyvia’s Restaurant make you feel?

Sylvia: It’s a grand feeling to have people outside of the culture enjoy the Soul Food. Overall it’s good,over the past two decades, other people in other cultures have started to marvel at our cooking,dance, [and] our culture.

HL: ”What is it like working with family?

Sylvia: “The family structure in business is unique. It’s a unique and challenging type of organization. Parents, other siblings, every one has different personalities.

HL: Did you get any financial support in your attempt to rebuild the community? Sylvia: The first commercial loan we received was when we developed the corner project in 1988 or 1989 it was from Carver (Federal Savings Bank)

HL: What do you think attracts customers to return?

Sylvia: They discovered we can cook some good food. Although, some people won't even come to Harlem.

HL: Why did you decide to expand to Atlanta specifically?

Sylvia: We felt that we had maxed Lenox Avenue out, we also wanted to go somewhere where there was more diversity.

HL: What is your favorite dish, on Sylvia’s menu?

Sylvia: Hamburgers were my favorite when I was young, but now it’s Sunday Baked Chicken and Grill Chicken, I really like Fried Chicken, but it’s bad for you. I like [our] catfish, also BBQ ribs.