You’ve just arrived at New York’s busiest airport and you need a quick infusion of good home cooked food to supplement that bag of complimentary peanuts you ate on board hours ago. You need to rustle up some real vittles…preferably some local cuisine that’s always so hard to find in an airport.
Sure, it may not be the best soul food in NYC, but Sylvia’s definitely stands miles above the panoply of chain restaurants located in terminal 4. Operated by the original flagship restaurant in Harlem, steaming plates of fried chicken, ribs, pork chops, and corn bread are served up with plenty of sides. Don’t miss the opportunity to wash it all down with some locally brewed Sugar Hill beer… certainly beats that overpriced bottle of Bud you’ll get over in the airport lounge.
As a testament to its popularity as well as marketing prowess, Sylvia’s also brings a bit of its soul food empire to JFK’s institutional hustle-bustle. Starting in 1962 at its Harlem location with a seating capacity of 35 to now occupying almost a whole city block packing in 450 people, they also offer gospel brunches and a full line of prepared food like pre-seasoned vegetables, spices, as well as cornbread and pancake mixes. Sylvia, the self-proclaimed queen of soul food’s personal cookbook is on sale for those who want to try it at home.