The southern ‘meat and three’ is more than just a plate — it’s a ritual, a warm memory, a cultural anchor. This year, Savor Georgia picked the top 10 places where this Southern staple isn’t just served — it’s celebrated.
You can smell the fried chicken, collard greens, and cornbread just reading the list. From Atlanta’s historic soul food diners to hidden gems tucked into small towns, these restaurants keep the “meat and three” tradition alive and steaming. Here’s how Georgia plates up one of its most iconic food experiences.
What Exactly Is a “Meat and Three”?
Let’s clear it up for the uninitiated. A “meat and three” plate is just what it sounds like: one main meat, three side dishes. That’s it — and yet, that’s everything.
It’s the kind of meal that feels like Sunday dinner any day of the week.
You’ll usually choose from fried chicken, pork chops, meatloaf, or baked ham. Sides? Expect mac and cheese, black-eyed peas, green beans, fried okra, maybe some cabbage or candied yams.
The format might be simple, but the flavors run deep. These dishes come seasoned with family history, cooked slow, and served fast — all across Georgia.
The Busy Bee Cafe: Still Buzzing Since ‘47
There’s fried chicken, and then there’s Busy Bee fried chicken.
Located in Atlanta’s Vine City neighborhood, Busy Bee Cafe is the type of place where the line starts before the doors open — and nobody minds waiting. Since 1947, this spot has been a cornerstone of soul food in the city, serving plates that drip with Southern pride.
In 2022, it won the James Beard Foundation’s American Classics Award. That’s a big deal in the food world — kind of like a Grammy for restaurants that represent the heart of American food culture.
Savor Georgia’s Full Top 10: These Plates Mean Business
The magazine Savor Georgia dropped its much-anticipated Top 10 list for meat and three restaurants. Each pick brings something distinct to the table.
Here are a few names that made the list:
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Busy Bee Cafe – Atlanta: For that no-fail fried chicken and slow-simmered collard greens.
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Mary Mac’s Tea Room – Atlanta: A true old-school Atlanta experience, complete with peach cobbler and sweet tea.
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Grits Café – Forsyth: Elevated Southern with charm — think fried green tomatoes that make your heart skip.
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Olde Pink House – Savannah: Southern fine dining with soul. Not your grandma’s table, but she’d still approve.
And a few other favorites? Places like Thelma’s Kitchen in Augusta or Jones Kitchen in Jesup — both beloved, both still slinging cornbread with no apologies.
Southern Flavor Isn’t Just About Food — It’s About Story
Each restaurant on the list is more than a kitchen. It’s a storybook, a neighborhood anchor, a family tradition.
Take Mary Mac’s, for example. Open since 1945, it’s as known for its walls of celebrity photos as it is for its roast pork. Generations of Atlantans have gone there for after-church meals, prom dinners, and business lunches. It’s as much part of the city as Peachtree Street.
Down in Jesup, Jones Kitchen is one of those places where everyone knows everyone. Sliced ham, sweet potatoes, green beans, a square of cornbread — all piled high on a tray with no fanfare, just love.
Why ‘Meat and Three’ Still Matters in 2025
You’d think in the age of food trucks, TikTok trends, and lab-grown meat, the old-fashioned meat and three might’ve faded out. But it hasn’t. If anything, it’s thriving.
Maybe it’s because these places offer something you can’t fake: comfort.
In a world that’s gotten pretty complicated, this plate of food remains simple and satisfying. It says: sit down, slow down, eat good.
Even younger generations are circling back. According to a 2024 consumer dining study from Georgia State University, 62% of Gen Z diners in Georgia said they preferred “local or heritage-style meals” over fast food — especially when visiting family.
That’s saying something.
Don’t Just Eat — Experience It
There’s a reason why the top meat and three spots aren’t just reviewed — they’re revered. You’re not just grabbing lunch; you’re stepping into somebody’s living room, somebody’s story.
Even the sides have stories. Mac and cheese that takes three kinds of cheese and a whole lotta love. Greens cooked with smoked turkey legs or fatback, depending on whose mama taught the recipe.
There’s no real “best” here — it’s all personal. One person’s holy grail is another person’s cousin’s kitchen. But that’s the beauty of it.
