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    King's Restaurant

    3.3 (23 reviews)

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    Can't go wrong with chicken gizzards and hush puppies
    Joel K.

    One of the many reasons why I love the south especially going into the deep country is finding small cozy country cooking places that know how to cook great comfort food fresh and at a very very affordable price... I will come back here again next time I'm in town

    a sign for king's bar - b - que and chicken

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    11 months ago

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    3 years ago

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    6 years ago

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    6 years ago

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    6 years ago

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    4 years ago

    On days the bbq pork is good , it's the best but in days it's not , it's the worst. This place is not consistent

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    6 years ago

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    Photo of Sam M.
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    7 years ago

    This is absolutely the most overrated s&@thole I've been to. Almost $40 for three pretty bad meals.

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    9 years ago

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    15 years ago

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    16 years ago

    Helpful 3
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    13 years ago

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    10 years ago

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    5 years ago

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    12 years ago

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    6 years ago

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    9 years ago

    Great place. They are always busy but there food is worth the wait. Best BBQ I have ever tasted.

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    10 years ago

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    11 years ago

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    11 years ago

    Oysters at the bar are the best in town. They have a friendly staff and a good beer selection.

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    12 years ago

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    8 years ago

    Very pleased, food on point, service great, I still will come again !! Thanks again for great service! Food temps was good as well!

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    9 years ago

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    Review Highlights - King's Restaurant

    Really great Brunswick Stew, oh man!!!

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    The Counter at Chef & the Farmer

    The Counter at Chef & the Farmer

    4.3
    (16 reviews)
    1.9 mi

    My wife and I visited Chef & the Farmer in Kinston to celebrate my birthday, and it turned out to…read morebe one of the most memorable dining experiences we've had in years. We were delighted to be personally greeted by none other than Vivian Howard -- James Beard Award-winning chef, restaurateur, television personality, and author. It was our first visit since Chef Vivian reimagined the restaurant into its current format: an intimate, chef-driven dining concept she calls "Chef New," inspired by one of her favorite restaurants, Chez Nous in Charleston, where a compact menu of six rotating daily selections keeps the focus squarely on quality and creativity. Chef Vivian herself seated us, and from that moment, the warmth and intentionality of the experience never let up. We were fortunate to be seated directly in front of the open kitchen, where we had the pleasure of meeting Chef Hope and watching the culinary team work with quiet precision. Every member of the staff -- from our server to the pastry and salad chef -- contributed to an atmosphere that felt both refined and genuinely welcoming. The prix-fixe menu, which rotates weekly, offered a wonderful range of choices. We opened with a starter of soft-shell crabs -- caught just two hours prior -- served with charred scallion mayo and a bright corn relish. The dish was extraordinary: delicate, fresh, and perfectly executed. My wife's Brussels sprouts, tossed with spiced peanuts and goat cheese and finished with a honey vinaigrette, were equally impressive. A generous pour of Sorgente Prosecco made it all the better. For our mains, I chose the flank steak, accompanied by asparagus with green butter and a silky root vegetable purée. My wife opted for the house-made tagliatelle in a shrimp scampi that she couldn't stop talking about. Both dishes were beautifully presented and thoughtfully composed, reflecting the restaurant's deep commitment to farm-to-table sourcing and local ingredients. The meal concluded with fantastic desserts and continued conversation with the staff, who were as knowledgeable as they were passionate. Throughout the evening, there was an evident attention to detail in every element -- from the food preparation to the way each dish was explained and presented. This is the kind of dining experience that reminds you why food matters. We will absolutely be back.

    We've eaten a few times at Chef & the Farmer, enjoyed the Kitchen Bar experience, and were excited…read moreto try the latest iteration, The Counter. As always, Vivian does not disappoint. The Counter occupies what was once the private dining room at Chef & the Farmer. Decor is cool - bare brick, tin ceiling, polished cement floor, tables and chairs new but antiqued. An eclectic mix of music plays - a little too loud for my liking, but not so loud that we had to shout. Perhaps a dozen tables, plus a few on the sidewalk for when it warms up. The menu is simple, only a dozen or so choices. Some are old favorites, some new creations. A special of the day is offered. You order at the counter, and food is served at your table. You pick your table. We opted for an early dinner, arriving at 4PM on a Sunday. It was quiet in the restaurant, only us and and one other table. Service was good, but a little disjointed - one entrée arrived a full 5 minutes before the rest of the food. I tried shrimp and grits, the daily special. 6 shrimp, atop a bowl of cheddar grits, adorned with ground sausage, mushroom and roaster red pepper sauce. The shrimp are smoky; a crispy crunch to each one. Grits are creamy and perfect, complete with a few lumps. The sauce pulls it all together and adds the tiniest hint of heat. YUM! Also tried blueberry bbq chicken enchiladas. These are 3 to a serving; tortillas stuffed with shredded chicken prepared with Vivian's famous blueberry sauce. They're served in a shallow pool of poblano cream and topped with sliced radish, cilantro and cotijo. With a side of black beans. The chicken is the star.. it's moist, flavorful with the sweet/sour goodness of the blueberry sauce. Delish! Also tried a trio of sides - fried collards, hushpuppies and beets. The fried collards are a familiar favorite - deep fried collard leaves, crispy and salty. Hushpuppies are golf-ball sized, wonderfully crisp on the outside, moist and sweet on the inside. They're topped with apple & jalapeno preserves. Beets are served with slices of orange, topped with spiced and feta vinaigrette. To be honest, you could just order one of each of the sides (there are others) and that would be a meal! The counter offers wonderful food. Not quite the experience of a full sit-down meal (I really MISS Chef & the Farmer), but still - worth the drive to Kinston.

    Photos
    Command Central Kitchen.
    Command Central Kitchen.
    Bmeele Sprouts, Spiced Peanuts, Goat Cheese, Honey Vinaigrette
    Bmeele Sprouts, Spiced Peanuts, Goat Cheese, Honey Vinaigrette
    The Counter at Chef & the Farmer

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    King's Restaurant - bbq - Updated July 2026

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