<div class="tldr">Sylvia’s Restaurant, a Harlem staple since 1962, reopened on June 20 after a brief closure. The restaurant now features chef Byron Wilson and a condensed menu focused on core dishes.</div>
<ul class="key-facts">
<li>Sylvia’s first opened in 1962 at 328 Lenox Avenue.</li>
<li>Chef Byron Wilson joins as executive chef for the reopening.</li>
<li>The menu has been reduced to focus on classic items.</li>
</ul>
Sylvia’s Restaurant reopened its doors on June 20, following a two-month closure for renovations and operational changes. The Harlem institution, founded by Sylvia Woods, has served traditional soul food for over sixty years at 328 Lenox Avenue.
Ownership announced that chef Byron Wilson has taken over the kitchen for the reopening. Wilson previously worked at Marcus Samuelsson’s Red Rooster, also located in Harlem, and brings experience in Southern cuisine. His arrival marks a change after decades of family-led kitchen operations.
The new menu at Sylvia’s has been pared down to focus on key dishes, such as fried chicken, collard greens, and cornbread. Several items, including oxtail stew and barbecued ribs, are no longer available. Management stated that the move allows the kitchen to maintain consistent quality and service during busy periods.
Sylvia’s remains open for lunch and dinner from Tuesday through Sunday. The restaurant continues to feature live gospel brunches on Sundays and is accepting reservations.
<h2>Frequently Asked Questions</h2>
<h2>Why did Sylvia’s Restaurant close temporarily?</h2>
<p>Sylvia’s closed for two months to perform renovations and update kitchen operations. The closure allowed management to make adjustments to both the physical space and the restaurant’s service model, in part to address staffing and menu consistency issues noted in recent years.</p>
<h2>Who is the new chef at Sylvia’s and what is his background?</h2>
<p>Chef Byron Wilson is leading the kitchen at Sylvia’s for the reopening. Wilson comes from Red Rooster in Harlem and has a background in Southern and soul food cuisine. He takes over after decades of family stewardship in the Sylvia’s kitchen.</p>
<h2>How has the menu changed at Sylvia’s?</h2>
<p>The menu at Sylvia’s has been shortened to focus on a core group of dishes, such as fried chicken, greens, and cornbread. Some former staples, including oxtail stew and ribs, have been removed. Management cited efficiency and quality control as reasons for the change.</p>