Southern soul food is doled out, cafeteria style, in the city’s oldest minority-owned restaurant, which has been in business since 1954. Fresh-cooked collard greens, sweet potatoes, buttered corn, pork-laden green beans, and crumbly cornbread keep the place packed from lunchtime until supper. Entrees include juicy fried chicken as well as beef, pork, and fish dishes. Wash it down with sweet tea—and save room for banana pudding or peach pie.