It’s exciting to see all the different meat and three options and configurations that talented chefs and cooks and operators are coming up with, given the meat-and-three restaurants, diners and cafes all over the United States now. I personally am thankful that the traditional meat-and-three still lives on in full fashion, but it’s also nice to see articles like this one that introduce the meat-and-three concept to its readers–ones who might not typically partake.

The focus on utilizing the meat-and-three foundation but giving it a healthy twist is not new, but it can be taken to a different level as more and more people recognize the possibilities. Read the article on Furthermore, by Morgan Goldberg: The Athlete’s Meat and Three; Top chefs share how to reinvent the traditional southern fare.