Time Out says
New York has its go-to comforts—a pastrami sandwich with pickles on the side, a bagel with lox and schmear. But down South, few meals are more warming than the meat and three: At low-key luncheonettes and steam-table cafeterias below the Mason-Dixon line, customers can choose one meat (anything from fried chicken to country ham) and three gut-sticking sides, commonly rounded out with corn bread and sweet tea. Harold Moore takes on the tradition with this souped-up Southern-inspired dining room inside the Arlo Hotel Hudson Square, designed like an old-school cafeteria. Spacious banquettes and wooden tables line the 110-seat venue, where you can tuck into mains like whole-roasted lobster, pork ribs and beer-can chicken, plus a plethora of side options including burned-garlic broccoli and basil fried rice.