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

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

CAROLINA GRAIN PULL APART BREAD | spicy tomato relish, fresh cheese - 7

FLASH FRIED COLLARDS | sea salt - 6

BLUE Q PIZZA | pickled jalapeno, tasso ham, fontina, cilantro - 15

GUILFORD MILLS GRITS | braised short rib, spinach, pickled onion rings - 13

BEEF TARTARE | asparagus, olives, anchovies, spicy tomato, soft poached egg, fried potatoes - 14

ROASTED SWEET POTATO | bacon aioli, pickled onion & rutabaga, country ham chips, micro herbs - 12

 

 

 

 

SMALL PLATES

BEET SALAD | fresh citrus, hot honey, olive oil infused farmer's cheese, green goddess, herbs - 13

MARINATED ASPARAGUS SALAD | roasted red peppers, radish, Parmesan, charred ramp vinaigrette, basil - 11

VICHYSSOISE | chive, roasted garlic oil - 11

CATFISH CRUDO | chili oil, sea salt, citrus, radish, green onion - 13

MAPLE CHICKEN LIVER MOUSSE | corn & thyme waffle, citrus, pickled green strawberries, vanilla wine syrup - 13

 

 

 

 

LARGE PLATES

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

NC SHRIMP & GRITS | mushroom & spicy tomato ragout, scallion, bacon - 26

NC CATCH OF THE DAY | confit potatoes, charred asparagus, watercress aioli, pickled asparagus - 27

SPOON BREAD | mushroom conserva, spicy cabbage, Sea Island red pea sprouts - 24

GRILLED YARD BIRD | tempura shiitake mushrooms, charred radishes, strawberry honey, pickled strawberries - 26

PAINTED HILLS BEEF | grilled ramps, potato croquettes, chimichurri - 48

BRITTANY RIDGE PORK CHOP | dirty farro, sweet & sour beets - 32

 

 

DESSERTS

ICE CREAM OF THE DAY | - 5

NOT CARROT CAKE | sweet potato, coffee icing, spiced pecan ice cream - 9

STRAWBERRY SHORTCAKE | Handy & Hot's biscuit, lemon buttercream, honey basil ice cream - 9

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

BUTTERMINT PANNA COTTA | creme fraiche, chocolate fudge & meringues - 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

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