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The term “meat-and-three” is said to have originated in the mid-20th century. It’s all about Southern hospitality — offering choice, comfort, and tradition all in one meal.
Now in the 21st century, Tucsonans have a true gem of a restaurant wrapped in Southern/Southwestern hospitality — Hammbone’s at 2027 S. Craycroft Rd.
“With Hammbones, I wanted to bring something new, yet really familiar to the Tucson restaurant scene,” said Hamm. “I wanted to dish out plates and portions like you’d get at grandma’s house with the same love and old-school techniques, but in a hip, fun and informal, quick-service environment.”
With framed photos of the Kool-Aid man, sticks of butter, and giant roosters, you can’t help but smile when eating at Hammbone’s. Ripping off a napkin from the piggy paper towel holders is surely something special.
“I knew we had achieved our vision the moment I saw people eating chicken and dumplings while Wu-Tang played in our eclecticly decorated dining room,” said Hamm, who also co-owns Mulligans, co-operates Saguaro Corners, and is a writer who has a way with words.
Here’s how it works at Hammbone’s:
Order an entree and pick three sides. Or, if you’re not as hungry, they offer an entree-and-two-sides option and an entree-and-one-side option. Every meal comes with a choice of bread (cornbread, Pullman slice, biscuit, or dinner roll).
Fountain soft drinks, iced tea, Texas sweet tea, and their own Kool-Aid blended drink are available to wet your whistle.
“Enter Hammbone’s! Scratch-made food, individual and family meals, by the base,” Hamm added. “It’s quality ingredients made the right way.”
Check out the full menu online.
The restaurant is open from 10 a.m. – 7 p.m. on Monday – Saturday (closed on Sunday).
Hammbone’s is located at 2027 S. Craycroft Rd. For more information, visit hammbonestucson.com and follow Hammbone’s on Instagram.
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Article written by:
Matt Sterner
More about MattAt a very young age, Matt Sterner was gifted with the artistic ability to masterfully roll a burrito to the highest of standards, but the wrapped medley of delicious innards wasn’t his first love. Matt’s first true love was a combination of reading, writing, and creating. He grew up reading comics, the ingredients list of his shampoo and conditioner bottles, choose-your-own-adventure books, and the Scrabble dictionary — something he found useful when challenging his grandmother to a game.
He attended college at New Mexico State University and graduated with a degree in Digital Filmmaking. One of his favorite classes was screenwriting because he became responsible for the story’s birth before it came to life on-screen. After school, Matt took on numerous positions at a local television station in Tucson. From dealing out stories about heartbreak to producing “fluffier” content for a lifestyle broadcast, he learned what it takes to adapt to the many emotions the world of media can stir. Since 2017, Matt has dabbled in the culinary world of Tucson as well as San Diego, California from time to time.
If you’re in the mood for strange stories, head over to his pride and joy, wonkytimes.com. And in case you’re curious — yes, after all of this time, he still manages to roll a killer burrito.
