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Watch: Take Comfort in Nashville’s Meat and Three Dining Philosophy

This is stick-to-your-ribs cuisine at its finest

A meat and three lunch plate

In this episode of How We Eat, Eater takes a closer look at a longstanding Nashville tradition: the meat and three lunch. The concept is simple, but it represents an eating philosophy. It’s just one protein and three sides, and as long as it fills those criteria, the possibilities are endless. The meat can be anything from pork to fried chicken, and vegetables are highly optional.

To better understand this simple meal, Eater talked to Kahlil Arnold from Arnold’s Country Kitchen and Sophia Vaughn from Silver Sands Cafe. Both Arnold and Vaughn are second-generation chefs who took over their restaurants for their parents — for them, this business is as much about the tradition as the food.

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