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| - The fact that that Meat and 3 is about a 40 mile round trip from my house didn't stop me from going there twice in less than a week once I discovered it was open. Before you go here, get one thing straight: there is nothing unconventional, fancy or creative about the food. I absolutely don't mean that as a slam because the food here follows in the footsteps of Chef Chris' other restaurant Bread and Butter: it's quality comfort food that is worth more than they are charging for it.
Meat and 3 is in the same shopping center as B&B, just a few stores down. The store front is like the food, simple and unassuming, but stepping inside is like going to dinner at a friend's house; you just feel welcome. There's family style seating as well as regular two and four tops. The decor is homey and inspirational quotes and song lyrics give the walls some added life.
The menu is pretty simple- you get a choice of meat and up to three sides (or you can just get three sides for about $10). The menu changes daily, but some of the mainstays are brisket, porchetta, fried chicken, roasted chicken, macaroni and cheese, mashed potatoes, potato salad and sauteed kale. You can probably call ahead to see what the day's offerings are or you can follow Meat and 3 on Facebook as they sometimes post the day's specials on there. Sure the menu might be smaller than your average menu, but the goal here isn't to do a lot of different things and have them be mediocre; it's to do a handful of things and make them the best! It's a great place for picky eaters because so much of the menu is familiar favorites and also great for your food snob friends because well the food is just good.
My favorites so far have been the porchetta, fried chicken, macaroni and cheese, sauteed kale (I KNOW) and green beans (again, I KNOW). The porchetta can be a little fatty, probably depending on the day and what cut you get, but the flavors are spot on I had it served with this cranberry-ish relish that cut through the savory flavors so well. The fried chicken is probably one of the best I've ever had and is really similar to the one served at Bouchon on their Ad Hoc fried chicken days. I've made that chicken before and the recipe is super involved, so I'm glad a) that I don't have to wait around for Bouchon to serve and b) don't have to make it myself! The only thing I really didn't care for was the roast chicken-it was a little plain for me, even with the gravy.
Again, stay updated about specials, restaurant closings and what Chef Chris is up to on Meat and 3's Facebook page. He recently announced some restructuring (possibly closing Bread and Butter-which would effectively end my life) and is really good about keeping restaurant patrons in the loop there. It's really hard to hate on a restaurant that is owned by someone who is so passionate about making the experience-service and food-worthwhile for everyone who dines there. I know there is no such thing as a perfect restaurant, but even with its very minor faults, Meat and 3 really is about as good as it gets.
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