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Brenda's Meat & Three
Brenda's Meat & Three
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Southern American
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Southern American
RECOVERING OUR ROOTS In the fall of 2014, I partnered with Andre Larzul (Alamo Square Seafood Grill), a veteran NOPA resident and restaurateur, to open the Bay Area's first true meat and threestyle re…
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8:00 am - 8:25 pm
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The meat from Brenda’s Meat & Three? It’s a fried chicken dinner if you’re playing your cards right. The three? The classic Southern sides that fill out the plate, like cheese grits, collard greens, and coleslaw. Choosing your sides might be the hardest decision you make all day, but you can’t go wrong. Brenda’s Meat & Three follows that time-honored formula, but feel free to flub the numbers or even — gasp — skip the meat altogether when the fried catfish comes calling. Sometimes a fourth side is in order, especially during biscuit season. And because Brenda knows best, there are hearty sides for vegetarians, vegans, and pescatarians too, from stewed okra to cornmeal-fried shrimp. A word to the wise: A side of hot pepper jelly will not go uneaten, especially if there are biscuits around. As with all of Brenda’s family of restaurants, this one is inspired by co-owner Brenda Buenviaje’s New Orleans background. And it’s nearly mandatory to add an order of beignets for dessert. When it isn’t a meal you have every day, always say yes to beignets.
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