"Chef Harold Moore is transforming Harold’s Meat + Three into Harold’s, a venue that will offer healthier American food. The restaurant will drop its previous Southern-style format and introduce a menu focused on lighter fare, including soups, salads, sandwiches, flatbreads, pasta, and protein-forward entrees. The changes aim to cater to the preferences of local diners, especially those seeking healthier options. Breakfast, lunch, and dinner will feature various dishes aligned with contemporary tastes, including some retained Southern favorites. The venue will also have an all-American wine menu and a seasonal cocktail menu." - Carla Vianna
