A meat and three meal is one where the customer picks one meat and three side dishes as a fixed-price offering. Meats commonly include fried chicken, country ham, beef, country-fried steak, meatloaf, or pork chop;[1][2] and sides span from vegetables such as potatoes, corn, and green beans,[3] to macaroni and cheese, hush puppies, and spaghetti. A dessert, such as gelatin, is often offered.[2][4] Typical accompaniments include cornbread and sweet tea.[3][4]
![](http://upload.wikimedia.org/wikipedia/commons/thumb/9/9f/Katie%27s_Meat_and_Three.jpg/300px-Katie%27s_Meat_and_Three.jpg)
![](http://upload.wikimedia.org/wikipedia/commons/thumb/3/33/Meat_and_three_at_Walnut_Hills_restaurant.jpg/220px-Meat_and_three_at_Walnut_Hills_restaurant.jpg)
“Meat-and-three” is a regional term popular in the cuisine of the Southern United States for both the meal and restaurants offering such a menu. Variants of meat and three can be found throughout the United States, but its roots can be traced to Tennessee and its capital of Nashville.[2][3][4][5] The term has been described as implying "glorious vittles served with utmost informality."[4] It is also associated with soul food.[3]
Similar concepts include the Hawaiian plate lunch, which features a variety of entrée choices with fixed side items of white rice and macaroni salad,[6][7] and the southern Louisiana plate lunch, which features menu options that change daily.[8] It is somewhat similar to a blue-plate special but with a more fixed menu.[9] Boston Market and Cracker Barrel chains of restaurants offer a similar style of food selection.[10]
See also
References
Sources
- Davies, Sally Walker (2011). Explorer's Guide Tennessee. Countryman. ISBN 978-0-88150-898-7.
- Ferrell, John (2010). Mary Mac's Tea Room. Andrews McMeel. ISBN 978-0-7407-9338-7.
- Finch, Jackie Sheckler (2009). Insiders' Guide to Nashville (7th ed.). Globe Pequot. ISBN 978-0-7627-4867-9.
- Schatz, Bob (2006). Nashville Impressions. Farcountry. ISBN 1-56037-375-X.
- Stern, Jane; Stern, Michael (2009). 500 Things to Eat Before It's Too Late. Houghton Mifflin Harcourt. ISBN 978-0-547-05907-5.