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From Our Editors
Like enjoying the great outdoors or refusing to speak to certain family members during college football season, sitting down to a hearty meal at a meat n' three diner is a cherished pastime in the South. Compton's Kitchen has been celebrating this tradition of wholesome, hearty cuisine ever since Perry Compton opened up shop with his first batch of buttermilk biscuits back in 1977. At brunch and breakfast, guests sop up gravy with those same fluffy, made-from-scratch treats, or use them to sandwich slabs of fatback, thick-cut bacon, and country ham. Lunchtime brings feasts of ribeye sandwiches, pimento-cheese burgers, or plates of fried chicken and meatloaf joined by green beans, fried zucchini, and potato salad.