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Grace Meat & Three will open Wednesday, Sept. 13, at 4270 Manchester Ave., in The Grove.
Pickled okra and cauliflower is perched atop white bean hummus that gets a kick from a harissa-herb sauce.
Biscuits are served with house-made pimento cheese, whipped smoked lard and seasonal jam.
A handful of sharable starters are available, like fried green tomatoes coated in a cornmeal crust and served with a side of Comeback Sauce.
Grace’s burger is smothered with Marcoot Jersey Creamery white cheddar, caramelized onions and Comeback Sauce, a chile-spiked mayo-based condiment.
Cornmeal-battered catfish pieces are served with side options like marinated beets, a three-bean salad and cornbread with pork renderings and a honey glaze.
A Buttonwood Farms turkey leg is brined in sweet tea, then cooked confit and served with an herb sauce.
Ribs (available in full, half or third slabs) are smoked for five hours and lacquered with a raw sugar glaze. Additional sides include macaroni and cheese, sweet-tour greens and cornbread.
The classic meat and three includes a main protein and three sides like fried chicken (served hot or not), home-style potatoes, sweet-sour turnip greens and slow-cooked field peas.
Rummage sale and antique store finds dot the space.
The small bar menu includes four local draft beers, canned and bottled brews and cocktails like mint juleps, bloody marys and ice picks.
Customers place orders at the counter, then find their seats while runners deliver the food.
The former home of Sweetie Pie’s at The Mangrove will seat 100 for lunch service when doors open.
Grace co-owners chef Rick Lewis and Elisa Lewis
Lighter fare includes seasonal salads like the Heirloom Tomato Salad with baby greens, a rainbow of seasonal tomatoes and rich quark cheese with a charred onion vinaigrette.

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