This Florida Meat-And-Three Cafeteria Has Side Dishes That Regulars Swear Steal The Spotlight
There’s a spot on Edison Avenue in Fort Myers where time seems to slow down the moment you walk through the door and it’s not because the kitchen is dragging its feet.
Farmer’s Market Restaurant has been dishing out soul-warming Southern comfort food since 1952, and the locals swear the secret to its longevity lies in the side dishes.
Most meat-and-three cafeterias treat sides like supporting actors, but this beloved gem flips the whole cast list around. Regulars joke that the fried chicken or smoked pork is just the excuse you give yourself to order the mac and cheese, collards, yams, and mashed potatoes you were already dreaming about.
Whether you’ve lived in Fort Myers your whole life or you’re just passing through Southwest Florida, get ready to find out why so many diners insist that the real magic here comes in bowls, not on the entrée side of the plate.
One visit, and you’ll understand why it feels like Sunday dinner at grandma’s house every single day of the week.
The Classic Meat-And-Three Setup That Started It All
Walk into Farmer’s Market Restaurant and you’ll immediately understand why the meat-and-three concept has survived seven decades of food trends and fads.
Born in the South during the Great Depression, this dining style lets hungry customers choose one meat and three sides from a rotating menu of home-cooked favorites.
At this Fort Myers institution, the formula remains refreshingly simple yet endlessly satisfying.
Pick your protein—fried chicken, smoked pork, catfish, or rotating daily specials— then comes the fun part: selecting three sides from a lineup that changes daily.
Regulars know the real magic happens in those side dish choices.
Will you go traditional with collard greens, mac and cheese, and mashed potatoes? Or mix things up with baby white limas, yams, and cornbread stuffing?
The portions are so generous that first-timers often wonder if the kitchen made a mistake.
Located at 2736 Edison Avenue, Fort Myers, FL 33916, this beloved spot operates Monday through Saturday from 7 AM to 7 PM and Sundays from 11 AM to 4 PM.
The modest exterior looks unassuming, almost like a small warehouse or market building, but step inside and the country vibe transports you straight to comfort food paradise.
Collard Greens That Taste Like Sunday Dinner
Some folks measure a Southern restaurant’s authenticity by its collard greens, and Farmer’s Market Restaurant passes that test with flying colors every single time.
These leafy greens arrive at your table tender, flavorful, and seasoned with just the right amount of smokiness that whispers secrets of slow-cooked perfection.
The secret lies in old-school Southern preparation methods that haven’t changed in decades. Long, slow cooking with ham hocks or smoked turkey creates that pot liquor gold that true Southerners sop up with cornbread.
Unlike trendy restaurants that serve undercooked, barely wilted greens, Farmer’s Market cooks theirs the old-fashioned way.
The result? Tender leaves that practically melt on your tongue while delivering that earthy, slightly bitter flavor balanced by savory seasonings.
Paired with any protein on the menu, these collards remind diners why simple, honest cooking beats fancy culinary gymnastics every time.
They’re the kind of side dish that makes you close your eyes and smile.
Mac And Cheese That Brings Grown Adults To Tears
Forget everything you know about boxed mac and cheese or those watery restaurant versions that taste like disappointment.
Farmer’s Market Restaurant serves up the real deal—creamy, cheesy, soul-healing macaroni that regulars describe with almost religious devotion.
This isn’t some trendy lobster mac or truffle-infused nonsense.
We’re talking about honest-to-goodness Southern baked mac and cheese with a golden crust on top and layers of melted cheese throughout every noodle.
The consistency hits that perfect sweet spot between too runny and too dry.
Each forkful delivers that comforting cheese pull that makes food photographers weep with joy.
Locals know to order this as one of their three sides without hesitation.
Whether you’re pairing it with fried catfish or country-fried steak, the mac and cheese provides that creamy counterpoint to crispy, savory proteins.
Kids love it, grandparents approve of it, and everyone in between cleans their plates. It’s the kind of side dish that makes you understand why people drive across town for lunch at 2736 Edison Avenue.
Yams So Sweet They Could Pass For Dessert
Straddling the delicious line between side dish and dessert, Farmer’s Market Restaurant’s yams have earned themselves a cult following among sweet potato enthusiasts and skeptics alike.
Glazed with brown sugar and butter, these orange beauties arrive at your table glistening with caramelized goodness.
One happy customer specifically ordered them alongside catfish, proving that sweet and savory combinations work magic when executed properly.
The yams provide a sugary counterbalance to salty, fried, or smoked proteins without overwhelming your palate.
Southern cooks have perfected candied yams over generations, and this Fort Myers kitchen clearly learned from the masters.
Thick slices cook low and slow until they’re tender enough to cut with a fork but still hold their shape on the plate.
The glaze—that’s where amateur cooks fail and professionals shine. Too much sugar creates cloying sweetness that ruins the meal.
Too little leaves bland, boring potatoes that nobody remembers.
Farmer’s Market nails the ratio every time. Their yams taste like Thanksgiving dinner in July, complete with that nostalgic warmth that makes you want to call your grandmother.
Pair them with fried chicken, smoked pork, or even grouper for a flavor combination that surprises and delights. First-timers often skip the yams thinking they’re too sweet, but regulars know better and order them religiously as one of their three sides.
Mashed Potatoes And Gravy That Cure Bad Days
Some foods possess actual therapeutic properties, and Farmer’s Market Restaurant’s mashed potatoes with gravy definitely qualify as emotional support cuisine. Fluffy, creamy, and swimming in rich gravy, these spuds represent everything right about Southern comfort food.
Real mashed potatoes, not the instant kind, require time, butter, and a willingness to ignore your cardiologist’s advice.
Farmer’s Market commits fully to the process, creating a side dish that’s simultaneously light and decadent.
The gravy deserves its own paragraph. Brown, savory, and seasoned with pan drippings, it transforms good mashed potatoes into transcendent comfort food that makes you forget your troubles.
Whether you’re recovering from a breakup, celebrating a promotion, or just craving something that hugs you from the inside, these mashed potatoes deliver.
Baby White Limas That Convert Lima Bean Haters
Lima beans get a bad rap thanks to school cafeterias that served them cold, mushy, and utterly joyless. Farmer’s Market Restaurant single-handedly rehabilitates this misunderstood legume with their baby white limas that turn skeptics into believers.
One particularly enthusiastic reviewer chose baby white limas as part of their shared plate, praising them alongside liver and onions and mashed potatoes.
When someone voluntarily orders lima beans and then compliments them publicly, you know something special is happening in that kitchen.
The “baby” designation matters here. Smaller than regular lima beans, these tender morsels cook faster and maintain a creamy texture without turning into paste.
Preparation makes all the difference between cafeteria punishment and Southern delicacy. Farmer’s Market cooks their limas with butter, seasoning, and probably a few secret ingredients that keep customers guessing and coming back for more.
They’re not trying to be trendy or reinvent the wheel. Just honest cooking that honors traditional recipes passed down through generations of Southern grandmothers who knew how to make vegetables taste like you actually wanted to eat them.
Paired with almost any protein on the menu, these baby white limas provide protein, fiber, and a creamy texture that rounds out your meat-and-three plate. Even people who swore they hated lima beans find themselves ordering them a second time, much to their own surprise.
Cornbread Stuffing That Rivals Thanksgiving Memories
Most folks only think about stuffing during November, but Farmer’s Market Restaurant serves their legendary cornbread stuffing year-round, giving customers permission to experience Thanksgiving-level joy any random Tuesday. Southerners call it “dressing” rather than stuffing, and this version delivers all the nostalgia you can handle.
A customer who ordered white meat chicken specifically called out the cornbread stuffing as “good,” though the understated compliment barely captures how this side dish elevates an entire meal. Paired with mashed potatoes, gravy, and collards, it created a plate that tasted like “Sunday dinner at Mama’s house.”
The base starts with crumbled cornbread—not the sweet Yankee kind, but proper Southern cornbread made with buttermilk and zero sugar. Mixed with celery, onions, sage, and chicken broth, it bakes into a savory casserole that makes your taste buds sing hymns.
Texture matters tremendously with stuffing. Too dry and it’s sawdust; too wet and it’s mush. Farmer’s Market achieves that ideal consistency where each spoonful holds together but still feels light and fluffy.
The herbs and seasonings create layers of flavor without overwhelming the cornbread foundation. You taste the sage, detect the celery, appreciate the onion, but nothing dominates or competes.
Order this as one of your three sides and watch how it transforms even simple proteins into a feast worthy of celebration.
Fried Green Tomatoes That Earned Best-Ever Status
Fannie Flagg wrote a whole book about them, and Farmer’s Market Restaurant fries them to crispy, tangy perfection that earned them “the best” designation from at least one very satisfied customer. These aren’t just good fried green tomatoes—according to reviewers, they’re the gold standard against which all others should be measured.
Unripe green tomatoes get sliced thick, dredged in seasoned cornmeal, and fried until the coating turns golden and crunchy while the tomato inside stays firm with just a hint of tartness. The contrast between crispy exterior and tangy interior creates magic that’s hard to explain but impossible to forget.
One reviewer declared them “the best” with the kind of emphatic certainty that makes strangers want to immediately drive to Fort Myers and order a plate. That’s powerful testimony from someone who’s probably tasted fried green tomatoes at dozens of Southern restaurants.
The cornmeal coating matters tremendously. Too thick and you’re eating fried batter with a tomato accent. Too thin and it doesn’t provide enough crunch to contrast the tomato’s texture.
Farmer’s Market clearly understands the assignment. Their fried green tomatoes arrive hot, crispy, and perfectly seasoned—not too salty, not too bland, just right.
While technically an appetizer or side dish, many regulars order them as part of their meal at 2736 Edison Avenue. They’re that good, and they’ve earned their reputation through decades of consistent quality.
Complimentary Cornbread Muffins And Biscuits That Start Every Meal Right
Before you even taste your carefully selected meat-and-three combination, Farmer’s Market Restaurant sets the stage with complimentary cornbread muffins and biscuits that reviewers remember long after leaving. One customer gushed that these freebies were “so good,” with the cornmeal muffins earning favorite status.
Smart restaurants understand that starting a meal with warm bread creates goodwill and builds anticipation. Farmer’s Market takes this concept seriously, baking both cornbread muffins and buttermilk biscuits fresh throughout the day.
The cornbread muffins follow Southern tradition—savory rather than sweet, with a slightly crumbly texture that pairs perfectly with butter. They’re not dessert masquerading as bread; they’re honest cornbread that complements the meal ahead.
Buttermilk biscuits arrive flaky, tender, and begging to be split open while still warm. Slather them with butter and watch it melt into every layer, creating little pockets of dairy-rich goodness.
These complimentary offerings set expectations for everything that follows. When a restaurant cares enough to bake quality bread and give it away free, you know the sides and entrees will deliver similar attention to detail.
Regulars know to pace themselves with these pre-meal treats, saving room for the main event. First-timers often make the mistake of filling up on cornbread muffins and biscuits, then struggle to finish their generously portioned plates.
Still, what a delicious problem to have at a restaurant that’s been perfecting these recipes since 1952.
The Secret Weapon—Fresh Ingredients From The Nearby Farmer’s Market
Here’s where Farmer’s Market Restaurant’s name becomes more than clever branding—they actually source ingredients from the nearby farmer’s market, ensuring freshness that chain restaurants can’t match. This farm-to-table approach existed here decades before it became a trendy buzzword on hipster menus.
Google’s description specifically notes the restaurant uses “ingredients from the nearby farmers’ market vendors,” which explains why those sides taste so much better than average cafeteria fare. Fresh collards, locally grown tomatoes, and seasonal vegetables make all the difference between mediocre and memorable.
One reviewer observed that everything “is always fresh” because the restaurant stays consistently busy. High turnover means vegetables don’t sit in the walk-in cooler for days, and side dishes get prepared in smaller batches throughout service.
The connection to local farmers also means the menu changes slightly with the seasons. What’s available in January might differ from July’s offerings, keeping regulars interested and ensuring peak flavor year-round.
This commitment to fresh ingredients requires more work than ordering from a food service distributor. Somebody has to visit the market, select quality produce, and transport it back to 2736 Edison Avenue for the kitchen staff to prepare.
But that extra effort translates directly into side dishes that taste like real food rather than reheated mystery vegetables. Customers notice the difference, even if they don’t consciously realize why those collards or yams taste superior to other restaurants’ versions.