If you believe the sides secretly steal the show, Pennsylvania’s meat-and-three lines will prove you right. Picture buttery mashed potatoes, tangy pickled beets, and corn casseroles that make you forget the main course. You will want to grab a tray, point, and let the servers pile on the comfort. Let’s chase the side dishes that turn simple suppers into pure joy.
Shady Maple Smorgasbord – East Earl, Pennsylvania
You come here for carved meats, yet the sides run away with your heart. Creamy buttered noodles slide next to sweet corn fritters, while tangy pickled red beets brighten every plate. Scoops of whipped potatoes take a warm gravy hug, then chow chow adds crunch.
Save space for baked macaroni with a stretchy cheddar pull and skillet fried apples that taste like fall. The salad bar surprises with pepper cabbage that snaps. Finish with shoofly pie, yes, but the sides are the memory makers.
Miller’s Smorgasbord – Ronks, Pennsylvania
At Miller’s, that first spoonful of baked corn pudding convinces you the sides are the stars. Mashed potatoes get silky under chicken gravy, while buttered noodles coil into comforting mounds. Pepper cabbage refreshes each bite with a vinegary snap.
You will graze happily through skillet apples and glazed carrots that taste like your favorite holiday. The chow chow hits crunchy and bright. Add a ladle of ham and bean soup for warmth, then circle back for stewed tomatoes. Suddenly the roast becomes just another supporting actor.
Dienner’s Country Restaurant – Soudersburg, Pennsylvania
Dienner’s feels like a church supper where everyone knows your favorites. The macaroni and cheese stretches with honest cheddar, while stewed green beans whisper of Sunday afternoons. Pickled beets add ruby brightness, and those mashed potatoes hold gravy like a trusted friend.
Buttered corn pops with sweetness, and pepper cabbage cuts through richer bites. You will spoon on chow chow and wonder why you ever skipped it. Suddenly the fried chicken becomes your excuse for unlimited sides, not the other way around.
The Restaurant and Buffet at Oregon Dairy – Lititz, Pennsylvania
Set on a working dairy, this buffet leans creamy and comforting. The mashed potatoes are whipped smooth, made for brown gravy and slow roasts. Green bean almondine snaps lightly, while baked macaroni arrives bubbling and golden at the edges.
You will find corn casserole sweet enough to count as dessert and pepper cabbage that wakes the palate. Fresh bread with farm butter becomes impossible to resist. Save a bite for stewed tomatoes, then sip chocolate milk and smile. The sides make the farm feel like home.
Hometown Kitchen – Quarryville, Pennsylvania
Hometown Kitchen nudges you to slow down and savor. Chicken corn soup sets the tone, comforting and sweet with kernels that pop. Mashed potatoes pile high and take gravy like they were born for it.
Baked corn rides the line between savory and dessert, while glazed carrots bring a honeyed gloss. Pickled beets keep everything bright, and soft dinner rolls soak up every last drip. Order meatloaf if you must, but the sides are the story you tell later.
Dutch Kitchen Restaurant – Frackville, Pennsylvania
In Frackville, Dutch Kitchen bridges diner comfort and farmhouse tradition. Haluski arrives buttery with ribbons of cabbage, while pierogies melt into onions. Mashed potatoes sit ready for gravy, and corn fritters add golden crunch that begs a drizzle of syrup.
Pepper cabbage resets the palate between bites. You will find chicken pot pie the Pennsylvania version, thick noodles instead of crust. Yet again, sides steal the spotlight, turning plates into a sampler of comfort. It feels local and welcoming, and you go back for more.
Blue Bird Inn – Lebanon, Pennsylvania
The Blue Bird Inn plays pub fare with Pennsylvania accents. Buttered noodles twirl beside roast drippings, while red beet eggs deliver color and tang. Mashed potatoes anchor the plate, plush and waiting for gravy.
Roasted vegetables char at the edges and sweeten naturally. Coleslaw crunches with just enough bite to brighten richer bites. You will remember the sides long after the sandwich disappears. It is the kind of place where a second side replaces dessert, and you are happy about it.
Copper Kettle – Chambersburg, Pennsylvania
Copper Kettle brings old school polish to hearty plates. The baked potato arrives steaming, ready for butter and chives. Stewed tomatoes offer a sweet-sour counterpoint that magically elevates everything else.
Green beans keep their snap, and buttered noodles deliver guaranteed comfort. House rolls arrive warm enough to melt butter instantly. You will find yourself negotiating for extra sides instead of dessert, which tells you everything. The mains satisfy, but the sides make the meal feel special and complete.
Dutch Country Restaurant – Hanover, Pennsylvania
At Dutch Country, the line moves quickly because everyone knows the routine. Ladle chicken corn soup first, warming from the inside out. Then build a plate with baked corn that tastes like sunshine and mashed potatoes drowning in gravy.
Buttered noodles fold in next, making room for ruby beets. Chow chow surprises with tang and crunch, a perfect reset. You will walk away full yet still thinking about those sides. That is the sign of a winning meat-and-three.
Bel-Vue Inn – Reedsville, Pennsylvania
Bel-Vue Inn feels like a local secret worth guarding. Potato filling, a fluffier cousin to stuffing, delivers sagey comfort beside gravy. Noodles soak up drippings, simple and perfect.
Stewed apples bring a cinnamon glow that works with pork or chicken. Pickled beets and coleslaw freshen the whole plate so you can keep going. You will love how the sides rotate seasonally yet never lose that homestyle soul. It is a small town classic where sides rule.
Gracie’s On West Main – Leola, Pennsylvania
Gracie’s blends homestyle comfort with a modern pantry. Smashed red potatoes keep their skins for texture and take butter beautifully. Roasted Brussels sprouts char at the edges and go sweet-savory with balsamic.
The mac and cheese arrives thick, golden, and deeply cheesy. A side of pickled vegetables keeps the richness in check so you can keep exploring. You will find plenty of mains, but the sides make you linger. It is the kind of place where you order one more side and no one blames you.
Stoltzfus Meats – Intercourse, Pennsylvania
Though known for sausages and scrapple, Stoltzfus Meats hides a treasure trove of sides. Buttered noodles glide under a dab of gravy, while potato salad leans creamy and classic. Baked beans go molasses deep and cozy.
Red beet eggs add a tangy pop and a photo worthy color. A scoop of chow chow gives crunch and brightness to every bite. Grab a few sides to build your own meat-and-three on the go. You will leave with a bag heavier than planned.