Meat and three

In the cuisine of the Southern United States, a meat and three restaurant is one where the customer picks one meat from a daily selection of three to six choices (such as fried chicken, country ham, beef, country-fried steak, meatloaf, or pork chop[1][2]) and three side dishes from a list that may include up to a dozen other options (usually vegetables, potatoes, corn, green or lima beans,[3] but also other selections such as gelatin, creamed corn, macaroni and cheese, and spaghetti).[2][4]

A meat and three restaurant in Nashville, Tennessee

A meat-and-three meal is often served with cornbread and sweet tea.[3][4] Meat and three is popular throughout the United States, but its roots can be traced to Tennessee and its capital of Nashville.[2][3][4][5] The phrase 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 but typically has standardized side items,[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 offers a similar style of food selection.[10]

See also

References
  1. Finch 2009, p. 89.
  2. Davies 2011, p. 21.
  3. Finch 2009, p. 85.
  4. Stern & Stern 2009, pp. 180-81.
  5. Schatz 2006, p. 4.
  6. Childress, Tricia (October 19, 2010). "Hawaiian Plate Lunch spot opens". Creative Loafing Charlotte. Retrieved December 9, 2012.
  7. Galdiera, Lyle (November 27, 2002). "Origins of Plate Lunch". Hawaii News Now. Retrieved December 9, 2012.
  8. Staff. "Culinary Trail Signature Dish: Plate Lunch". LouisianaTravel.com. Archived from the original on November 14, 2012. Retrieved December 9, 2012.
  9. Ferrell 2010, p. 153.
  10. West, Kay (December 7, 1995). "Marketing Concept". Nashville Scene. Retrieved November 5, 2014.

Sources
  • Davies, Sally Walker (2011). Explorer's Guide Tennessee. Countryman. ISBN 0-88150-898-5.CS1 maint: ref=harv (link)
  • Ferrell, John (2010). Mary Mac's Tea Room. Andrews McMeel. ISBN 0-7407-9338-1.CS1 maint: ref=harv (link)
  • Finch, Jackie Sheckler (2009). Insiders' Guide to Nashville (7th ed.). Globe Pequot. ISBN 0-7627-4867-2.CS1 maint: ref=harv (link)
  • Schatz, Bob (2006). Nashville Impressions. Farcountry. ISBN 1-56037-375-X.CS1 maint: ref=harv (link)
  • Stern, Jane; Stern, Michael (2009). 500 Things to Eat Before It's Too Late. Houghton Mifflin Harcourt. ISBN 0-547-05907-8.CS1 maint: ref=harv (link)
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