The first time I ever heard about a “meat and three” restaurant was while visiting the Bride after their move to Nashville. In all my time spent in New England, then later on the Jersey Shore, and even here in Central Virginia I’d never heard of the “meat and three.’ But right around the corner in the Bride and Groom’s neighborhood there it stood; a tiny shack that looked like it was about to be condemned, and like the infamous Grilled Cheeserie food truck, it has eluded me ever since.
You are supposed to pick a meat – beef, chicken, pork – and then choose three side dishes from a large assortment. These may include: slaw; fried corn; stewed apples; candied yams; mashed potatoes; black eyed peas; lima beans; collard greens; mac and cheese; you get the picture. Usually it is all served up with corn bread and sweet tea. This place was only open for lunch, but it was always packed with people and parking was a nightmare. It was surrounded by high-dollar, swanky joints that opened at night with $30 entrees and valet parking.
It’s surprising that the Food Channel doesn’t have some sort of segment on this classic Southern theme, unless that Diners and Dives show is supposed to be a way of blending the ubiquitous Northern diner, all shining steel and mirrors with pies in a turntable kiosk, with the meat and three. Its chef is Guy Fieri, who “…hunts down America’s best little-known greasy spoons and samples their can’t-miss menu items.” Although, when I think of a greasy spoon, it’s usually a breakfast place. Still, lunch like a mini Thanksgiving dinner is pretty good for about $7!
Sorry to say, this Nashville mainstay has closed. “The oldest meat-and-threes in the area, was also the most popular. No one would mind the worn floors, dusty windowsills or creaky booths.” It was a place where the waitresses were sure to call you “Honey” and make you feel right at home. http://www.meatandthree.com
Back at home, cooking for two requires just one exemplary side dish imho. So I thought I’d share my favorite summer side du jour. One day in Whole Foods, I picked up a small container of cubed feta cheese and olives in olive oil with fresh herbs. So I decided to mix that with some chopped organic kale, chickpeas, local cucumbers, fancy white almonds and cherry tomatoes. I sprinkled in some fresh parsley from the deck, and poured on a little truffle flavored balsamic vinegar glaze with a pinch of Crazy Susan’s garlic salt and viola, it’s my Southern Cville side! 
It’s too late for me to visit Nashville’s meat and three. But I may have to learn how to bake a chess pie!
MountainMornings 