In the Fall of 2014, I teamed up with longtime NOPA resident and restaurateur Andre Larzul (Alamo Square Seafood Grill, Revolution Cafe) to bring the Bay Area its first genuine meat and three-style restaurant. A true southern girl and long-time fan of meat and three restaurants, I’m passionate about bringing my roots to San Francisco and sharing southern flavors and traditions with you.
From award-winning fried chicken, famous cream biscuits and overstuffed po’boys, to new classics like an oh-so-decadent fried bologna sandwich, our down-home fare is sure to please.
We serve breakfast, brunch or lunch blue plates everyday, except Tuesdays. But at supper, the meat and three experience comes to life on our ever-evolving menu board. On any given night, we offer a selection of meat dishes such as BBQ ribs, fried catfish, meatloaf or shrimp etouffée, and as many as 20 different sides, which include vegetarian, vegan and/or gluten free options. With so many choices, you’ll always leave happy and satisfied.
Brenda Buenviajé, Owner Chef Brenda grew up on the West bank of New Orleans, Louisiana in a little town called Harvey. As a girl she spent much of her time trapping crawfish in the canals behind her house, crabbing in nearby Lafitte, picking wild blackberries, gathering pecans and fishing on the local bayous and along the Gulf Coast on her family’s boat. Read more »
As General Manager, Alicia makes a point to connect with her guests by learning their names or favorite dishes to make each experience truly special. Alicia joined the Brenda’s krewe at the Polk location in 2019, bringing five years’ hospitality management experience after working with Starbucks and The Plant Café. She holds a BFA from Cornish College of the Arts and has taught Shakespeare to youth and performed with the SF Shakespeare Festival as a founding Resident Teaching Artist. When not working or performing, she also enjoys going to all kinds of concerts with her mother, especially R&B and Funk. A proud San Francisco native, she nevertheless loves to cheer for her beloved Broncos.
Dining Room Supervisor, Dwyke (DJ) Phifer followed his heart to San Francisco and fell in love with the City in 2011. He says he “accidentally ended up exactly where he belongs” and we couldn’t agree more! He’s been sharing his wit, fashion, and charm with guests here since our first year on Divisadero. Though he grew up in Boston, Southern charm and hospitality are natural for DJ, whose family came from Arkansas and Alabama. He truly loves people and has been in the “biz” since he was 15 years old. Outside of the restaurant DJ loves to dance, cook, and help others through social work. DJ prefers the spa to the gym but likes that he gets his steps and weights in at work a.k.a. moving kegs and cases up and down the stairs.
Sophia Alvarez is happy to share her love of food and service as Dining Room Supervisor at Brenda’s Meat & Three. She grew up in Northern Mexico, and came to San Francisco in 2007, studying English and Marketing at City College. Before joining the Brenda’s restaurant family, she worked as a manager at Starbucks, then Macy’s and Squat & Gobble. Brenda’s has been thrilled to have her on the team since 2019, originally at the Polk location. Outside of work, Sophia loves the movies, family time, and cooking Mexican food, especially tamales.
Our kitchen manager, Sergio May, has worked for Brenda’s restaurants for a decade, starting at our original Polk Street location, then leading the kitchen crew at Brenda’s Meat & Three since 2014. Born and raised in a farming town on the Yucatan peninsula, Sergio always loved cooking and pursued a career in restaurants when he came to United States at 30 years old. Sergio brings infectious joy to the hectic kitchen life, and is always happy to see the smiles he and the team bring to the guests at Brenda’s.
Rudy Cab has been the beloved sous-chef at Brenda’s Meat & Three for many years. He comes from a large farming family in Axil, Mexico. He worked on the farm at an early age, but always paid attention to his mother’s cooking, inspiring him to pursue a chef’s life. As a young man, he moved to the United States, learning classic American food, and later cooking in Italian, French and Yucatan restaurants. Rudy keeps the kitchen running smoothly with his cool, calm demeanor, leading the team of hard-working cooks that bring Brenda’s dishes to life every day.