"Born as the sister to the beloved Brenda's French Soul Food in the Tenderloin, both the brainchildren of Brenda Buenviaje, a New Orleans transplant, BM&3 brings us the Southern concept of meat and three: select a protein -meatloaf, pork chop, fried chicken, etc. - and three side dishes. Every day of the week features a new protein, and there are a plethora of sides to choose from."
"BM&3 has a warm, diner-like ambience, with a giant horseshoe counter dominating the space. Sure it's manufactured, but it's giving cozy like nobody's business. On my first visit, two of us shared a crawfish beignet with strawberry pepper jelly, and a side of one fried chicken thigh."
"I found the beignet aromatic and rich, yet with a light exterior and a pleasantly tender center. The jelly went really well it, as well as with that heavenly piece of yardbird. I can easily see coming back just for the fried chicken, but I was thrilled to be able to order just a piece with the rest of my dinner."
"For my main, I got the Low Country Seafood Gumbo with Andouille: Rich and peppery, with a bit of heat and a good amount of well-cooked seafood, the snappy Andouille did its job of providing a spicy contrast. Requisite okra added to the pleasure of this savory standard. I further indulged in a small bowl of red beans and rice, a good, smoky rendition."
Brenda's Meat and Three has operated for about 12 years in the Western Addition/Nopa neighborhood and remains popular. The restaurant originated as a sister concept to Brenda's French Soul Food, created by Brenda Buenviaje, a New Orleans transplant. The menu follows a Southern meat-and-three format: each day offers a different protein such as meatloaf, pork chop, or fried chicken, paired with three side dishes chosen from many options. The space features a warm, diner-like atmosphere with a large horseshoe counter. A shared crawfish beignet with strawberry pepper jelly and a fried chicken thigh were described as aromatic, rich, and tender. The meatloaf plate included gravy, garlicky green beans, mashed potatoes, and a fluffy biscuit. The Low Country Seafood Gumbo with Andouille was rich, peppery, and spicy, with well-cooked seafood, okra, and a smoky red beans and rice side.
Read at Mission Local
Unable to calculate read time
Collection
[
|
...
]