My wife and I went to M3 last night in Davis Square, knowing it had been open not more than a few weeks. The interior is very funky, with tables that look and function like chalkboard (with chalk provided) for dinner-waiting tic-tac-toe games. Empty picture frames hang on the wall with specials written inside them, a small bar of maybe half a dozen seats line the back. There are maybe 12-18 tables inside, all fairly close together.
Our first impression was, it's hot! Either the AC wasn't working, or there needs to be better ventilation, but even after the sun had begun to set last night, I still felt a bit sweaty sitting inside the restaurant.
(From memory) we ordered:
Appetizers: Salad ($5), fried green tomatoes ($5), 'wooly' pig prosciutto ($6)
Mains: Shrimp and Grits ($13), 1/2 Roasted Chicken special with garlic lime spicy fries ($17).
I thought the fried green tomatoes were by far the stand-out appetizer. They must have been pickled in a very tangy vinegar, then lightly fried. The portion size was decent, 6-8 slices with a dipping sauce that tasted more like ranch dressing than anything. Skip the dressing, eat the tomatoes on their own. The pig prosciutto had pretty much no taste at all, I would pass on it next time for something with more flavor.
The shrimp and grits came with fried okra and four pretty-large juicy shrimp. I thought the dish was quite tasty, and didn't leave me with the "I just ordered a heavy dish on a 90F degree night" feeling. Okra were very flavorful, and heavily not fried. My wife had the 1/2 chicken which took up most of her plate, on top of dirty rice. I found the chicken to be extremely juicy and flavorful, along with the rice.
I would definitely go back again in a few months once some kinks have been ironed out. Not one to find blame in everything, I think there are a few things they still need to work out:
* There is only one ordering/payment computer. So it was not uncommon during the meal to look up and see the station 4-5 deep with wait staff lined up to enter in orders and clear checks. This ended up crowding the tables behind them.
* Often several of the wait staff came over during our meal asking the same questions. No we didn't want to order drinks or more food.
* Ventilation: Either keep the doors open, get some ceiling fans or install AC. If last night was any indication, these next few days of heat wave temperatures will make the restaurant almost unbearable.
Updated 5 months ago | 1
Updated 5 months ago | 4
Updated 3 months ago | 8
Updated 2 years ago | 11
Updated 8 months ago | 1