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

*** Please note we will be closed on Monday's starting Labor Day, September 3rd.  

 

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

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SHARED PLATES

OUR DAILY BREAD |sweet potato onion bread, Cherokee tomatoes, pickled red onion, smoked corn aioli -11

FLASH FRIED COLLARDS | sea salt - 6

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

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

BEEF CARPACCIO | harissa, puffed rice, parsley oil, boiled peanuts - 15

FRIED OKRA| ranch ice cream - 14

PORK TWO WAYS| smoked tomato honey, dijonnaise - 12

 

 

SMALL PLATES

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

CEDAR ISLAND OYSTERS | Tabasco brown butter, bacon,       parsley - 14

CHEROKEE TOMATOES | house mozzarella, pesto, fresh corn, charred onion, balsamic, basil - 14

WATERMELON SALAD | pepper relish, burrata, lime, jalapeno, pickled pink peppercorns - 14

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

TUNA CRUDO | peach gazpacho, sungold tomato, benne, cucumber foam, radish sprouts -13

 

 

 

 

LARGE PLATES

FROGMORE STEW | shrimp, fish, creamed corn, smoked potato, andouille sausage gravy - 26

NC TILE FISH | Baba Ganoush, cucumber, compressed zucchini, almonds- 27

CAROLINA GRAIN RISOTTO| bistered shishitos, smoked corn, leeks, pickled radish, almonds, parsley salad - 26

GRILLED YARDBIRD | Blue Q, squash casserole, charred okra & shishitos - 29

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

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

 

 

 

 

 

DESSERTS

ICE CREAM OF THE DAY | - 5

S'MORES SANDWICH | graham crackers, roasted white chocolate ice cream, brownie crumble, chocolate fudge- 9

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

PEACHES & CREME | vanilla creme fraiche, pecan granola, blueberries - 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

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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.