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

c&f_winter 2018_baxter miller-55.jpg

HOURS

Monday - Thursday:

5pm - 9:30pm 

Friday and Saturday:
5pm - 10:30pm 

Closed Sunday

 

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

c&f_winter 2018_baxter miller-1.jpg
c&f_winter 2018_baxter miller-59.jpg

SHARED PLATES

OUR DAILY BREAD |caramelized onion sourdough, bacon butter- 7

FLASH FRIED COLLARDS | sea salt - 6

B.L.T PIZZA | pickled & fresh green tomato, melted leeks, fresh mozzarella, smoked bacon, spicy tomato crema - 15

GUILFORD MILLS GRITS |pimento cheese, fried green tomato, ham chips - 13

BEEF TARTARE | garden peas, olives, anchovies, spicy tomato, soft poached egg, fried potatoes - 15

FRIED GREEN TOMATOES| goat cheese smoothie,                 J's blueberry jam - 14

 

 

SMALL PLATES

STREET CORN| pickled onion, fresh cheese, oregano, ancho aioli, pork skins - 11

PORK LAU LAU| coconut & collard chowder,                blackberrry salsa - 13

COMPRESSED ZUCCHINI| fried okra, cucumber yogurt, mint, jalapeno -11

HARKER'S ISLAND OYSTERS| Tabasco brown butter, bacon -13

JEDD'S LETTUCE| spring peas, toasted benne, bacon, tahini buttermilk, dill -13

 

 

 

 

 

LARGE PLATES

SUNBURST FARMS TROUT | cornbread puree, green tomato chow chow, fried tomatoes - 32

SHRIMP SCAMPI & GRITS | spicy tomato, scallion, bacon - 26

NC CATCH OF THE DAY | stewed tomatoes, charred zucchini & squash, pesto - 27

CAROLINA GRAIN RISOTTO| mushroom conserva, smoked corn, leeks, pickled radish, almonds, parsley salad - 26

YARD BIRD | tempura shishito pepper, strawberry honey, charred radish, pickled blueberries- 29

REVIER CATTLE COMPANY BEEF| okra & scallion pancake, blistered tomatoes, salsa verde - 48

BRITTANY RIDGE PORK CHOP | pecan peach relish, jerk BBQ, coleslaw, basil - 32

 

 

 

 

 

 

DESSERTS

ICE CREAM OF THE DAY | - 5

SALTED CARAMEL CHOCOLATE CAKE | chocolate milk crumbs, ganache, OBX salted caramel frosting  - 9

PECAN STREUSEL | dark chocolate boubron ice cream,      caramel OBX salt- 9

CHEESE PLATE CHEESECAKE | NC cheese, Tawny strawberry preserves, almonds, basil - 9

BLUEBERRY TART | ginger pudding, rosemary, hazelnut,      almond - 9

Choose any 3 desserts - $25 • Choose any 4 desserts - $30

 

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. In addition, we offer a variety of catering services, including exclusive use of our Vivian Howard food truck.  For more information, please contact us or call the restaurant at (252) 208-2433 x1.

RESERVATIONS & GIFT CERTIFICATES

c&f_winter 2018_kitchen_baxter miller-2.jpg
c&f_winter 2018_kitchen_baxter miller-1.jpg

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.