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 | rye bread, tomato jam, fresh mozzerella - 9

FLASH FRIED COLLARDS | sea salt - 6

GUILFORD MILL GRITS | baked egg, tasso ham gravy, salsa verde - 13

CHEF’S PIZZA | melted leeks, squash, country ham, Parmesan, spicy tomato crema - 15

TEMPURA FRIED OKRA | ranch ice cream - 11

ROASTED BLACKBERRY OYSTERS | pickled peaches, crema, chive - 12

SMALL PLATES

JEDD’S LETTUCE | compressed apple, Asher blue cheese, bacon, acorn squash chips, sorghum vinaigrette - 12

WARREN’S SHISHITOS | orange/honey ponzu, benne - 12

AMARETTO PEACHES | sous-vide peaches, almond pesto, creme fraiche, fried sage - 15

COMPRESSED CANTALOUPE | hot honey vinaigrette, NC feta, cucumber ribbons, peppadew, pepitas, mint - 11

SLOW ROASTED SALMON TARTINE | miso mayo, radish, smoked roe - 13

BEEF TARTARE | yogurt, peanut dukka, pickled zhoug, za’atar, fried pita - 15

LARGE PLATES

FORBIDDEN RISOTTO | Chanterelle mushrooms, butterbeans, Marcona almonds - 24

NC CATCH OF THE DAY | Hoppin’ John, muscadine mostarda,fennel - 29

CORIANDER RUBBED SUNBURST TROUT | shrimp sausage, curried split peas, butternut squash muhammara - 32

BRITTANY RIDGE CORNISH GAME HEN | squash casserole, tomato conserva, pickled squash & zucchini - 26

BRITTANY RIDGE PORK CHOP | scallion spoon bread, balsamic onions, apple butter - 34

“RED EYE” LANE ANGUS RIBEYE |espresso rub, smoked sweet potato, maple aioli, mulled muscadine demi - 48

PORK SHOULDER LASAGNA | sweet potato, mozzarella, country ham greens - 28

DESSERTS

SKILLET COOKIE | white chocolate & cheddar, sweet cream & apple ice cream, caramel, almond - 9

BANANA CAKE | pecan buttercream, caramel cream, coffee crunch - 9

COCOA DIABLO | brownie, chess pie, pot de crème, sesame brittle, cold brew and cayenne chantilly - 9

PB & J | peanut butter mousse, muscadine, sesame cookie - 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.  For more information, please contact Cara 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, Boiler Room Oyster Bar or Benny’s Big Time Pizzeria. 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.