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 | Lillie’s biscuits, whipped goat cheese, strawberry preserves | small - 5 • large - 8

FLASH FRIED COLLARDS | sea salt - 6

BARKLEY’S MILL GRITS | creamed collards, Tabasco pickled stems, pork rinds - 13

WOOD FIRED PIZZA | air dried sausage, red onion jam, turnip run ups, cheddar - 12

BRITTANY RIDGE CHARCUTERIE | pork terrine, chicken liver mousse, souse, mustard, preserves, crackers - 16

TOM THUMB | cabbage pancake, mayo, persimmon, mullet roe - 13

 

SMALL PLATES

MUSHROOM CAESAR | preserved shiitakes, local lettuce, breadcrumbs, Parmesan - 12

CATFISH SALAD | beets, potatoes, egg, lettuce, caraway vinaigrette - 12

TURNIP ROOTS & GREENS | country style sausage, goat cheese dumplings, tomato jam - 12

YELLOWFIN TUNA CRUDO | grated radish & apples, sunchoke, jalapeño - 12

TURNIP RUN_UPS| sweet potato, Thomasville Tomme, garlic herb vinaigrette, spiced pecans - 12

 

LARGE PLATES

PAN FRIED NORTH CAROLINA CATCH | pecan brown butter, brussels & cabbage slaw, blue grits, parsley - 28

BRITTANY RIDGE RABBIT | cheesy bread pudding, stewed tomatoes & greens, olive tapenade - 27

SEARED BLACK BASS | cauliflower, cabbage, citrus, herbs, hazelnuts - 28

CORNMEAL TAGLIATELLE | turnip run-ups, smoked mushrooms, leeks, lemon cream - 24

PAINTED HILLS RIBEYE | peppercorn cream sauce, brown butter potatoes, onion rings, dressed greens - 45

BRITTANY RIDGE PORK | dirty peanut farro, sweet potato mostarda - 28

 

DESSERTS

ICE CREAM OF THE DAY | 5

CHOCOLATE MOUSSE CAKE | pistachio - 10

RICOTTA ZEPPOLE | champagne zabaglione, grapefruit curd - 9

COCONUT CREAM PIE | chocolate ice cream, almonds - 9

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

PRIVATE EVENTS

Our newly renovated private dining room is airy and elegant, 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 (7 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.