Shingles Chicken House Continues To Serve The Community After 35 Years.
By Rona Bellamy
Posted: 4:49p.m .est, October 08, 2006

Co-owner Darryl Shingles

On a rainy September afternoon, a cottage-like, wooden house nestled among trees offers shelter from the storm for wet and hungry patrons. Those who brave the bad weather to get a bite at Shingles Chicken House are greeted by the eatery’s unassuming, aged exterior. But once inside, customers find there’s another side to Shingles. Its interior, reminiscent of a juke joint, takes on a jovial personality — even on a gloomy day.Co-owner Darryl Shingles said his father purchased the restaurant 35 years ago. By then, Henry Shingles knew his way around the kitchen: He’d worked as a cook in the military, and his mother owned an eatery in Wakulla. He saw potential in the old, south-side venue. "My dad was always an entrepreneur," Darryl Shingles said. "In the early days, my dad and brothers sold sandwiches near dorms (at Florida A&M University). My dad held down three jobs and ran this (business) at the same time."

Henry Shingles’ strategy to get personally acquainted with the FAMU community benefits the restaurant even today. Shingles, located inconspicuously off a side road near Gamble Street, has never advertised. It relies strictly on word-of-mouth and customer loyalty, Darryl Shingles said.

 

"Old-school customers bring in their kids a new generation," Darryl Shingles said. "People come back and say, ‘I used to come here,’ while bringing their kids to (college)." And Shingles is grateful for the support it gets (walls are covered with Rattler paraphernalia). The restaurant also stays mindful of its niche. "People can go to the mall (to eat)," he said. "But when you have a niche, people will drive across town." And how does it maintain its longevity in the day and age of drive-through windows? "Our main thing is everything is fresh," Darryl Shingles said. "No matter how busy we are, nothing is rushed." The values of Henry Shingles still live on at the eatery, four years after his death.

 

The responsibilities for running the restaurant are now split among his children, Samuel Sr., Darryl and Irma. They remember his words of wisdom. "My dad always said, ‘Treat people right. Be on time. And take care of your business,’ " Darryl Shingles said. "(We’re) keeping up the great things my dad has started."

.