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

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

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

  • PLEASE INFORM US OF ALL POTENTIAL ALLERGIES.

SHARED PLATES

SOUTHERN CHEESE PUFFS | garlic oil, Parmesan, thyme, spicy tomato mayo - 8

FLASH FRIED COLLARDS | sea salt - 6

GUILFORD MILL GRITS | sweet potato fondue, carrot top pesto, country ham chip - 13

SQUASH & CHEESE PIZZA | roasted garlic puree, fontina, frizzled onion - 15 *throw an egg on it - 2*

TEMPURA FRIED OKRA | ranch ice cream - 11

MERA BROTHERS OYSTERS | strawberry mignonette, basil sorbet - 12

BUTTERBEAN HUMMUS | summer vegetables, chili oil, benne seed, za’atar flatbread - 11

SMALL PLATES

BEETS & BACON | compressed & pickled beets, slab bacon, beet raisin, orange, spiced pecan, “baconaise” - 12

BEEF TARTARE | 64° egg yolk, collard togarashi, gochujang aioli, cashew, sweet potato chip, herb salad - 15

MARINATED CUCUMBER & CRAB SALAD | lemon whipped ricotta, garden pea, peppadew, Marcona almonds - 15

BROTHER’S CARROTS | bagna cauda, breadcrumb, chive oil, smoked tuna - 12

KINSTON RED RICE| NC shrimp, Italian sausage, pickled pepper, oregano - 14

LARGE PLATES

SPRING CAVATELLI | charred veg, sundried tomato, lemon-Calabrian chili butter, Parmesan - 20

NC CATCH OF THE DAY | miso pesto, fried Sea Island red pea, charred citrus, benne - 29

BRITTANY RIDGE CORNISH GAME HEN | squash casserole, tomato jam, pickled squash & zucchini - 27

BRITTANY RIDGE PORK | farm veg pancake, blueberry agrodulce, benne fried squash - 32

LANE ANGUS BEEF | tallow confit potato, poached egg, green garlic chimichurri - 48

DESSERTS

PEANUTS & PEPSI… & BOURBON | vanilla chantilly - 9

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

ECLAIR CAKE TIRAMISU | chocolate cake, espresso budino, graham crackers - 9

#CAKE | lemon, fennel jam, Pernod blueberry sorbet - 9

BLUEBERRY PEACH COBBLER | ginger, oat crumb, buttermilk sherbet - 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 Jaime at events@chefandthefarmer.com or (252) 208-2433 x3.

RESERVATIONS & GIFT CERTIFICATES

c&f_winter 2018_kitchen_baxter miller-2.jpg
2006 CHEF OPENS.jpeg

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.