About

I often tell people that Ben and I had our first baby in June 2006. Naive but determined, we opened Chef & the Farmer with the hope that our restaurant might light a spark in our little town and help transition some of Eastern Carolina’s displaced tobacco farmers into food farmers. Since then, our restaurant has come to be known for thoughtful, creative cooking rooted in this region’s ingredients and traditions. I’m proud of what our first child has accomplished and excited for her future.

CONTACT INFO

HOURS
Now open on Mondays!

Monday - Thursday:
5pm - 9:30pm 

Friday and Saturday:
5pm - 10:30pm 

Closed Sunday

Check Facebook for last minute availability posted at 1pm daily.

LOCATION
120 W Gordon St
Kinston, NC 28501
(252) 208-2433
Directions

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SHARED PLATES

OUR DAILY BREAD | white cheddar jalapeño cornbread, salted whipped butter - 9

FLASH FRIED COLLARDS | sea salt - 6

OLD MILL OF GUILFORD GRITS | creamed collards, Tabasco pickled stems, pork rinds - 13

WOOD FIRED PIZZA | creamed corn, pecorino, bacon, basil, chili oil - 14

TOM THUMB | cabbage pancake, mayo, apple - 14

LANE ANGUS BEEF TARTARE | charred green garlic, egg yolk, tallow, mushrooms, parmesan, crispy potatoes - 14

 

SMALL PLATES

CHARRED SQUASH & OKRA | citrus, country ham chips, benne seeds, grapeseed oil - 12

OVEN ROASTED SWEET CORN | beef tallow mayo, fresh cheese, oregano - 13

PORK TORCHON SALAD | pickled radish, blueberries, salt & butter pecans, whole grain dijonnaise, blueberry vinaigrette - 16

CHEROKEE PURPLE TOMATO | sweet corn relish, Asher blue cheese, bacon fat Johnny cake - 12

CHARRED CARROTS | orange yogurt, spicy raisins, salt & butter pecans, capers - 12

CHILLED SOUP | sweet corn, pickled shrimp, thyme, chili basil oil, chervil - 15

 

LARGE PLATES

NORTH CAROLINA TILEFISH | stewed tomatoes, charred squash & okra, basil pesto - 31

BLUEBERRY BBQ GLAZED YARD BIRD | onion & squash casserole, country green beans, watercress, pickled jalapeño & squash - 32

SHRIMP STUFFED SWEET POTATO | charred cabbage, collard kraut, benne, jalapeño, citrus - 27

CORNMEAL TAGLIATELLE | green beans, kale, smoked mushrooms, green garlic, lemon, cream - 24

LANE ANGUS BEEF | smashed new potatoes, lemon and brown butter charred shishito peppers, pecan romesco - 48

BRITTANY RIDGE PORK CHOP | braised carrots, charred green beans, blueberry mostarda, carrot tops - 32

 

DESSERTS

ICE CREAM OF THE DAY | - 5

BUTTERSCOTCH BUDINO | chocolate, salted pecans - 9

NEW YORK CHESS PIE | oatmeal chantilly, oat crumb - 9

BUTTERMILK PIE | blue cornmeal, blueberry compote - 9

STRAWBERRY SOUP | lemon sorbet, cayenne & black pepper straws - 9

Choose any 3 desserts - $22 • Choose any 4 desserts - $28

 

PRIVATE EVENTS

Our newly renovated private dining room is airy, elegant and in a comfortable contemporary setting.  The Gallery is completely outfitted with technology for presentations and a 19th century antique pool table for the perfect cocktail party. The room can host 75 guests seated and 110 guests standing.

RESERVATIONS & GIFT CERTIFICATES

GIFT CERTIFICATES

Gift Cards are valid at either Chef & the Farmer or Boiler Room Oyster Bar. You may purchase online here, or at Chef & the Farmer during business hours.

 

MAKE A RESERVATION

BOOK A TABLE AT CHEF & THE FARMER

Big party (5 or more)? We'd love to have you! Please call (252) 208-2433 x1

We accept reservations up to 90 days from the current date.

Please follow us on Facebook for the latest in last-minute reservation availability, posted daily at 1pm.