A meat and three is a quintessential Southern meal that typically consists of one meat dish accompanied by three side dishes. This dining concept originated in the Southern United States, where it became a staple of home-cooked meals and cafeteria-style restaurants. The format allows diners to choose from a variety of meats and sides, creating a customized meal that suits their tastes and preferences.
The typical meat options include fried chicken, roast beef, pork chops, or catfish, while side dishes can range from collard greens and mashed potatoes to macaroni and cheese and cornbread. The beauty of a meat and three lies in its flexibility and variety, allowing diners to mix and match flavors and textures for a satisfying meal.
The History of Meat and Three
The origins of the meat and three can be traced back to the early 20th century, when Southern diners and cafeterias began offering a choice of meats and sides to their customers. This dining style reflected the Southern emphasis on hospitality and home-style cooking, providing hearty meals at affordable prices.
During the Great Depression, the meat and three became even more popular as a budget-friendly option for families seeking nutritious meals. The concept spread throughout the South, becoming a cherished tradition in states like Tennessee, Alabama, and Georgia. Over time, the meat and three evolved to include regional variations and seasonal ingredients, showcasing the diversity of Southern cuisine.
A Twist at Lady Jaye in West Seattle
Lady Jaye, a renowned restaurant in West Seattle, has embraced the meat and three concept, offering a modern take on this Southern classic. Known for its innovative approach to barbecue, Lady Jaye combines traditional smoking techniques with Pacific Northwest flavors to create a unique dining experience.
At Lady Jaye, the meat and three is transformed into a culinary adventure, featuring a selection of smoked meats and creative sides. Diners can choose the menu featuring the Smoked Pork New York, a Smoked Bologna sandwich, Bulgogi Short Rib Melt, Cornmeal Crusted Prawns or the Smoked Tofu Banh Mi. They also do a rotating daily special that could be a smoked wagyu cheeseburger, smoked beef tenderloin, smoked new York strip, smoked tomahawk ribeyes, smoked wagyu tri tips or a smoked delmonico cheesesteak. (Check the website on Tuesday nights for the weekly menu launch!)
The side dishes at Lady Jaye are equally impressive, showcasing local ingredients and seasonal produce. Options may include horseradish potato salad, 10 veggie slaw, smoked jalapeno kale caesar, apple salad, watermelon tomato salad, baked black eyed peas, fried shishio peppers or fried brussels sprouts. Each side is crafted to complement the rich flavors of the smoked meats, offering a harmonious balance of taste and texture.
Lady Jaye’s approach to the meat and three reflects its commitment to quality and creativity, providing a dining experience that pays homage to Southern tradition while celebrating the diversity of the Pacific Northwest.
The type of meal is a time-honored Southern tradition that has captured the hearts and palates of diners across the country. Its roots in home-style cooking and personalized dining make it a cherished part of Southern culinary culture. At Lady Jaye in West Seattle, the meat and three takes on a new life, combining traditional barbecue techniques with innovative flavors and local ingredients. Whether you’re a fan of classic Southern cuisine or looking to explore new tastes, the meat and three at Lady Jaye offers a delicious and satisfying experience that celebrates the best of both worlds.
