Meat and three

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]

A meat and three restaurant in Nashville, Tennessee
Meat and three at Walnut Hills restaurant, Vicksburg, Mississippi

“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
  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 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.
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