This Kentucky Meat-And-Three Cafeteria Has Side Dishes That Practically Steal The Spotlight

I stumbled upon Shirley Mae’s Café on South Clay Street in Louisville, and let me tell you, this soul food spot changed everything I thought I knew about side dishes. Most restaurants treat sides like backup singers, but at this meat-and-three cafeteria, they’re the headliners grabbing all the attention.

The vintage-vibed diner serves up Southern comfort that’ll make you forget all about the main course, and I’m here to spill the beans on why their sides deserve every bit of that spotlight.

A Soul Food Institution Born In Smoketown

Shirley Mae’s Café sits proudly at 802 South Clay Street in Louisville’s historic Smoketown neighborhood, a Black community rich with culture and tradition. Operating since the area’s heyday, this soul food restaurant has become more than just a place to eat. It’s a gathering spot where locals meet, greet, and share stories over plates piled high with comfort food.

The café operates Thursday through Sunday from 11 AM to 9 PM, giving folks four days a week to get their fix. Walk-up service at the window keeps things casual, with a few tables out front for those who want to soak up the neighborhood atmosphere.

Prices range from ten to twenty dollars, making authentic soul food accessible without breaking the bank.

Mac And Cheese That Sparks Heated Debates

Every customer who walks up to that window has an opinion about the mac and cheese, and boy, do those opinions vary wildly. Some folks rave about the creamy, delicious goodness that makes them want to order seconds immediately.

Others expected a baked version with that crispy top layer and felt a bit let down when they got the stovetop style instead. What everyone agrees on is that this side dish generates conversation, which is exactly what great cafeteria food should do.

The cheese sauce clings to every elbow noodle, creating that classic comfort food experience that reminds you of Sunday dinners. Whether you’re team baked or team stovetop, you’ll find yourself scraping the container clean. I’ve tried it twice now, and each time it hit differently depending on my mood and hunger level.

Turnip Greens Worth The Trip Alone

Customers constantly recommend the turnip greens as a must-try item, and for good reason. Cooked low and slow until they’re tender and flavorful, these greens represent soul food at its finest. The pot liquor at the bottom of the container is liquid gold, perfect for soaking up with cornbread.

One enthusiastic reviewer specifically called out the turnip greens alongside ribs and hock as highly recommended items. The greens get cooked with just the right amount of seasoning to bring out their natural earthiness without overwhelming your taste buds.

Some folks prefer collard greens, but the turnip variety offers a slightly different flavor profile that’s both bold and comforting. These greens prove that vegetables can absolutely steal the show when prepared with care, patience, and a whole lot of Southern tradition passed down through generations.

Sweet Potatoes With Syrup Controversy

Nothing divides diners quite like the sweet potato situation at Shirley Mae’s, where preparation meets personal preference head-on. Multiple reviewers mentioned these yams with some type of syrup, and reactions ranged from absolute praise to concerns about an aftertaste.

The thing about sweet potatoes is everyone grows up eating them differently, so expectations vary wildly from person to person. Some families load them with marshmallows, others prefer them savory, and still others want that classic candied preparation with butter and brown sugar.

Shirley Mae’s goes the syrup route, creating a sweet side that pairs beautifully with savory meats. When I ordered them, I appreciated the boldness of the sweetness against the richness of my pork chop.

Fried Corn That Defies Expectations

Fried corn might sound unusual if you’ve never experienced true Southern cooking, but this side dish converts skeptics with every single bite. Corn kernels get pan-fried with butter and seasonings until they develop a slightly caramelized exterior while staying tender inside.

The result is a sweet and savory combination that complements fried chicken wings perfectly, as one satisfied customer discovered. Unlike the canned or steamed corn you might find at chain restaurants, fried corn brings a whole different energy to the plate.

The cooking process concentrates the natural sugars in the corn while adding richness from the butter and depth from careful seasoning. It’s the kind of side that makes you wonder why more places don’t serve it this way.

Cornbread That Deserves Its Own Category

Cornbread at Shirley Mae’s gets mentioned so often in reviews that it practically qualifies as its own food group. One reviewer said it was straight, meaning solid and reliable, while another declared it amazing and couldn’t even find words to cover how much they enjoyed it.

The café serves it in pieces that are perfect for soaking up pot liquor from greens or crumbling into your plate. What makes cornbread special here is the balance between sweet and savory, creating that classic Southern style that doesn’t lean too far in either direction.

The texture hits that sweet spot between crumbly and moist, and it arrives warm enough to melt butter on contact. Some customers even described the fried biscuits as almost like dessert, showing the bread game is strong across the board. Cornbread is that essential side that ties the whole meat-and-three experience together beautifully.

The Famous Dressing That Completes Sunday Dinner

Sunday dinners at Shirley Mae’s wouldn’t be complete without the dressing, that Southern staple that some folks call stuffing but tastes entirely different. Made with crumbled cornbread, herbs, and seasonings, this side dish brings that holiday feeling to every regular weekend.

Dressing carries that comforting, savory flavor that reminds you of family gatherings and special occasions, even when you’re just grabbing lunch on a random Thursday. The texture should be moist but not soggy, flavorful but not overwhelming, and Shirley Mae’s version aims for that traditional preparation.

This side remains a customer favorite worth ordering whenever available on the menu.