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; and sides span from vegetables such as potatoes, corn, and green beans, to macaroni and cheese, hush puppies, and spaghetti. A dessert, such as gelatin, is often offered. Typical accompaniments include cornbread and sweet tea.
“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. It is also associated with soul food.
Similar concepts include the Hawaiian plate lunch, which features a variety of entrée choices with fixed side items of white rice and macaroni salad, and the southern Louisiana plate lunch, which features menu options that change daily. It is somewhat similar to a blue-plate special but with a more fixed menu. Boston Market and Cracker Barrel chains of restaurants offer a similar style of food selection. Another similar dish is the Japanese bento box.
See also
- Food portal
- United States portal
References
Finch, Jackie Sheckler (2009). Insiders' Guide to Nashfix refville (7th ed.). Globe Pequot. p. 95. ISBN 978-0762748679. 978-0762748679 ↩
Davies, Sally Walker (2011). Explorer's Guide Tennessee. Countryman. ISBN 978-0881508987. 978-0881508987 ↩
Finch 2009, p. 85. - Finch, Jackie Sheckler (2009). Insiders' Guide to Nashfix refville (7th ed.). Globe Pequot. p. 95. ISBN 978-0762748679. ↩
Davies, Sally Walker (2011). Explorer's Guide Tennessee. Countryman. ISBN 978-0881508987. 978-0881508987 ↩
Stern, Jane; Stern, Michael (2009). 500 Things to Eat Before It's Too Late. Houghton Mifflin Harcourt. ISBN 978-0547059075. 978-0547059075 ↩
Finch 2009, p. 85. - Finch, Jackie Sheckler (2009). Insiders' Guide to Nashfix refville (7th ed.). Globe Pequot. p. 95. ISBN 978-0762748679. ↩
Stern, Jane; Stern, Michael (2009). 500 Things to Eat Before It's Too Late. Houghton Mifflin Harcourt. ISBN 978-0547059075. 978-0547059075 ↩
Davies 2011, p. 21. - Davies, Sally Walker (2011). Explorer's Guide Tennessee. Countryman. ISBN 978-0881508987. ↩
Davies, Sally Walker (2011). Explorer's Guide Tennessee. Countryman. ISBN 978-0881508987. 978-0881508987 ↩
Finch 2009, p. 85. - Finch, Jackie Sheckler (2009). Insiders' Guide to Nashfix refville (7th ed.). Globe Pequot. p. 95. ISBN 978-0762748679. ↩
Schatz, Bob (2006). Nashville Impressions. Farcountry. p. 4. ISBN 156037375X. 156037375X ↩
Finch 2009, p. 85. - Finch, Jackie Sheckler (2009). Insiders' Guide to Nashfix refville (7th ed.). Globe Pequot. p. 95. ISBN 978-0762748679. ↩
Galdiera, Lyle (November 27, 2002). "Origins of Plate Lunch". Hawaii News Now. Archived from the original on July 22, 2012. Retrieved December 9, 2012. http://www.hawaiinewsnow.com/Global/story.asp?S=1030393 ↩
Staff. "Culinary Trail Signature Dish: Plate Lunch". LouisianaTravel.com. Archived from the original on November 14, 2012. Retrieved December 9, 2012. https://web.archive.org/web/20121114193014/http://louisianatravel.com/culinary-trail-signature-dish-plate-lunch ↩
Ferrell, John (2010). Mary Mac's Tea Room. Andrews McMeel. p. 135. ISBN 978-0740793387. 978-0740793387 ↩
West, Kay (December 7, 1995). "Marketing Concept". Nashville Scene. Archived from the original on November 5, 2014. Retrieved November 5, 2014. http://www.nashvillescene.com/nashville/marketing-concept/Content?oid=1180130 ↩
Childress, Tricia (October 19, 2010). "Hawaiian Plate Lunch spot opens". Creative Loafing Charlotte. Archived from the original on July 30, 2013. Retrieved December 9, 2012. http://clclt.com/charlotte/hawaiian-plate-lunch-spot-opens/Content?oid=2175442 ↩
"What Is Bento? Breaking Down the Bento Box". Allrecipes. Retrieved 2024-10-06. https://www.allrecipes.com/article/what-is-bento/ ↩