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Our take on the traditional southern “meat and three” experience slightly refined  for New York’s audience.

The diverse culinary style of Chef Moore comes through in the wide range of elevated comfort food served at Harold’s Meat + Three.

HAROLD’S MEAT + 3
Moore also has a strong commitment to the value of apprenticeship. Having been well-mentored in his early years, he makes a point of sharing those lessons with those who work for him in his own kitchen. “I learned from Daniel, who learned from Roger Vergé, Georges Blanc and Michel Guérard, who learned from their mentors. I have a responsibility to that history and tradition.”
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