Founded in 1962, this world-famous Harlem soul food restaurant (think smothered chicken, fried catfish and collard greens) is so popular, it has spawned a line of Sylvia products, from triple-strength hot sauce and canned black-eyed peas to flapjack syrup and peach cobbler mix. What started as a 35-seater has evolved into a cavernous 450-capacity location that takes up most of a city block.