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Home > Restaurants > Harold’s Meat + Three

Harold’s Meat + Three

Critic's Pick Critics' Pick

2 Renwick St., New York, NY 10013 40.724389 -74.008632
nr. Canal St.  See Map | Subway Directions Hopstop Popup
212-374-2632 Send to Phone

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  • Cuisine: American Nouveau, American Traditional, Southern/Soul
  • Price Range: $$$

    Key to Prices and ratings

    Upscale
    • Almost Perfect
    • Exceptional
    • Generally Excellent
    • Very Good
    • Good
    Cheap Eats
    • Best in Category
    • Excellent
    • Delicious
    • Very Good
    • Noteworthy
    • Very Expensive
    • Expensive
    • Moderate
    • Cheap
  • Reader Rating:

    8 out of 10

      |  

    1 Reviews | Write a Review

Photo by Sophie Fabbri

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Official Website

haroldsmeatandthree.com

Hours

Sun-Thurs, 7am-11pm; Fri-Sat, 7am-11:30pm

Nearby Subway Stops

1 at Canal St.; C, E at Spring St.

Prices

$13-$39

Payment Methods

American Express, Discover, MasterCard, Visa

Special Features

  • Breakfast
  • Brunch - Daily
  • Good for Groups
  • Kid-Friendly
  • Lunch
  • Notable Chef
  • Take-Out
  • Reservations Not Required
  • Catering
  • Online Reservation

Alcohol

  • Full Bar

Reservations

Recommended

Profile

The former chef of the shuttered Commerce is behind this restaurant in the Arlo Hotel in Hudson Square. This isn’t exactly Nashville-style meat and three. Moore was unimpressed by what he found down South. There’s no steam table, and the dishes are lighter. So he’s cooking mains to order on a wood-fired grill and offering lighter options and three price tiers: $19 for things like crab au gratin and green-chile tripe; $29 for beer-can chicken or broiled flounder; $39 for a whole roasted lobster or strip steak. Just like at Thanksgiving, it’s all about the sides. Moore has never met a starch he didn’t like. He’ll serve rice six ways, seven potato preps, and vegetables ranging from broccoli with burnt garlic to green-bean casserole. You can supplement your dinner plate with an unlimited salad. It will morph as the day progresses, from cereals and fruits in the morning to manned stations for carving meat and whole sides of salmon. Staff will be on hand to constantly replenish and “keep the avocados green.” When you’re traveling, breakfast is a relative concept. So meat-and-three-style brunch will be available daily from 7 a.m. to 4 p.m., with “meat” loosely interpreted as protein waffles, a Kentucky Hot Brown sandwich, and the shakshuka Moore made famous at Commerce.

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