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

*** 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

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

SHARED PLATES

OUR DAILY BREAD | Duke's, fontina, pecorino, bread & butter pickles - 4

FLASH FRIED COLLARDS | sea salt - 6

PEACH PIZZA | smoked goat cheese, country ham, pickled jalapenos, balsamic honey, mint - 15

GUILFORD MILLS GRITS | beef bacon, tomato relish, herbs - 13

BEEF TARTARE | Harissa, parsley oil, boiled peanuts, rice crackers- 15

FRIED GREEN TOMATOES| blueberry chutney, goat cheese smoothie - 11

KOREAN SHORT RIB| gochujang, collard kimchi, sesame, green onion - 13

 

 

SMALL PLATES

NC OYSTERS | corn mignonette, tomato, cavier, lemon - 14

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

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

STREET CORN | ancho cheese, pork skin, pickled onion, cilantro, lime - 11

YELLOWFIN CRUDO | summer gazpacho, benne, cucumber foam, jalapeno oil - 13

SHELL'EM CLAMS | taso ham, ramen, miso egg, black trumpet mushroom, broth - 16

LARGE PLATES

FROGMORE | shrimp, fish, creamed corn, smoked potato, italian sausage gravy - 28

NC CATCH OF THE DAY | Baba Ganoush, cucumber, compressed squash, almonds- 26

CAROLINA GRAIN RISOTTO| smoked corn, caramelized onion, pickled radish, almonds, parsley salad - 22

BRITTANY RIDGE YARDBIRD | Blue Q, squash casserole, charred okra, pickled jalapeno- 29

LANE ANGUS BEEF | okra & scallion pancake, peppers, salsa verde - 48

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

 

 

 

 

 

 

DESSERTS

ICE CREAM OF THE DAY | - 5

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

SUMMER PUNCH | watermelon sorbet, compressed watermelon, blueberries, Cava- 7

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

PEACH 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 Clarissa at clarissa@chefandthefarmer.com or (252) 208-2433 x3.

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.