They say it takes three instances of something before you can declare it a trend. So I might be rushing things, but I’m beginning to wonder if that venerable stalwart of Southern dining, the meat and three, is fixing to get a gourmet makeover.
First came Home Grown GA — the Reynoldstown spot that is at once old fashioned and forward-thinking in the way it lets guests choose fresh sides, such as fried green tomatoes with horseradish cream, for its uncomplicated main courses, such as herbed trout. It feels like both a step back to a time before the stranglehold of factory food and a hopeful glimmer of the way things might head.
Now Empire State South has opened with a menu that invites the same kind of mix-and-match ordering. You can order a smothered pork chop with tomato gravy, and choose roasted okra with buttered almonds and green beans with minted yogurt as your sides.
So what’s the one to make it a trend? I don’t know — I’m still waiting for the third shoe to drop. I sure wouldn’t want to declare the trend and end up on this list.
Has anyone been to Empire State South yet?