Jacksonville Daily Progress
Fancy some smothered pork chops, chitlins, hog maws, pig feet or collard greens?
You're in luck. Sumptuous, home-cooked delicacies have made their way to Jacksonville in the form of Sylvia Mae's Soul Food, 564 North Main Street. The restaurant opened last month.
As far as Jacksonville officials and the business owner can tell, this is the city's sole venue for Soul Food.
And as far as Jacksonville Chamber of Commerce are concerned — as expressed in their Facebook posts — it's a slam dunk of a choice for lunch or dinner. Fans of fried pork ribs and home cooked desserts should be especially gratified.
For business founder Sylvia Mae Jones, preparing quality soul food is a mission. In her day job, she said she works as assistant food service director for Bradshaw State Jail in Henderson.
She moved to Jacksonville about three years ago. But when she looked around locally for a soul food place at which to eat, she said she couldn't find any.
"I like the country here because it makes me feel at home,” she said. “This (creating a restaurant) was something I always wanted to do.”
Since the restaurant opened last month, word of mouth has started to spread, Jones said. She said smothered pork chops and the peach cobbler are really popular right now.
"We have a lot of people from the pipeline coming in," Jones said. "Things are picking up."
The menu often is changed to reflect what patrons are craving. Cook Deborah Harris said daily specials spotlighting delicacies such as hog maws and chitlins are commonplace.
Baskets (which have your choice of — for instance — a sandwich such as pork chop or catfish) with fries on the side cost $6. Dinners, which come with two sides and one meat, cost $9.
The business is open Monday through Saturday from 11 a.m. to 8 p.m.
Phone: (903) 658-3122
Watch this space weekly for updates on the businesses in the Jacksonville area. We're interested in any openings, closings, major developments, changes, items of interest — pretty much anything that falls under the "business" heading.
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