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

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HOURS

Tuesday - Thursday:

5pm - 9:30pm 

Friday and Saturday:
5pm - 10:30pm 

Closed Sundays and Mondays

 

 

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

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  • PLEASE INFORM US OF ALL POTENTIAL ALLERGIES.

SHARED PLATES

OUR DAILY BREAD | MEB Dark Cloud cheese bread, scallion butter - 7

FLASH FRIED COLLARDS | sea salt - 6

BLUE Q PIZZA | smoke gouda, beef bacon, pickled jalapenos, cilantro - 15

GUILFORD MILLS GRITS | pimento cheese, tomato relish, crispy chicken skins - 13

WARREN’S WINTER GREENS | tomato conserva, Stracciatella, flatbread - 15

RABBIT NUGGETS | pickled & candied peppers - 12

BLT OYSTER | bacon jam, spicy tomato puree, parsley - 11

 

SMALL PLATES

JEDD’S LETTUCE | “caesarish” dressing, mushroom conserva, Parmesan, breadcrumbs - 11

TARTARE | 64° egg yolk, collard togarashi, gochujang aioli, cashew, sweet potato chip, herb salad - 15

CANDIED BEET SALAD| cashew brittle, maitake confit, Rowdy Gentleman goat cheese, whole grain vinaigrette - 12

GINGER & LEMON SOAKED STEELHEAD TROUT | miso, salt & vinegar furikake, radish - 14

TUNA CRUDO | kumquat, orange, diakon, mint, chili oil - 13

LARGE PLATES

BASS BOURRIDE | fennel & leek broth, shrimp, crispy potato, kale - 27

NC CATCH | miso pesto, Sea Island red peas, charred grapefruit, benne - 29

PAPPARDELLE | mushroom, olive, leek, nutmeg, oregano - 23

GRILLED YARDBIRD | bok choy, turnip puree, duck demi - 29

5 SPICE RIBEYE | shrimp fritter, smashed potatoes, charred scallion, garlic-horseradish crema - 52

BRITTANY RIDGE PORK | smoked carrot puree, brown butter raisins, watermelon radish, olive - 32

 

DESSERTS

ICE CREAM OF THE DAY | - 5

APPLE CAKE | chai apples, almond streusel, rosemary, white balsamic ice cream - 9

CRANBERRY SOUP| buttermilk sherbet, compressed ginger cranberries, citrus meringues - 9

PISTACHIO CAKE| buttermilk Italian meringue, orange marmalade, orange-cardamon ice cream - 9

CHOCOLATE BEET CAKE | milk crumb, fudge, pecan frosting, chocolate cream cheese, 5-spice beet ice cream - 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 Jaime at events@chefandthefarmer.com or (252) 208-2433 x3.

RESERVATIONS & GIFT CERTIFICATES

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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 INFORM US OF ALL POTENTIAL ALLERGIES WHEN MAKING A RESERVATION.