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    Kings

    3.6 (194 reviews)
    Closed 10:30 am - 8:00 pm

    Kings Photos

    Business Info

    KINGS ATMOSPHERE

    What's the vibe?
    Moderate noise
    Casual
    Outdoor seating
    Good for groups

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    Recommended Reviews - Kings

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    GoldBelly delivery of Kings BBQ. Poorly packaged caused the food to become thawed. So the Pig Out Party that serves 12 had to eaten in a weekend! The ribs were dry and slightly chewy the cider bbq sauce was just ok. The pulled pork had too much vinegar The hush puppies were dense and doughy Considering the cost, I would never order again

    Armando K.

    One of those burgers that you just crave out of nowhere. It was juicy and cooked right. The pickles and onions added a nice kick. Simple but so satisfying.

    a buffet full of different types of food
    Holly W.

    For what it is (a Mecca of East Carolina BBQ in mass quantities), it's excellent. This is not food is would normally eat, being very conscious of fat and meat intake. However a couple of times a year seems relatively harmless. This place has been around since 1938 and has survived flooding by several hurricanes. The buffet offers Carolina BBQ, delicious fried chicken, fried shrimp (and oysters in season), collards, biscuits and etc. Weirdly, it also includes breakfast foods (bacon, eggs, grits, sausage). The servers are super nice and they clear your plates quickly. And cheap! Gave us senior discount and only $40 for 3 people!

    Plate from the buffet.

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    18 days ago

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    2 days ago

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    1 month ago

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    4 days ago

    Great bbq sandwich and onion rings. I have done the buffet in the past and enjoyed it too. Will stop in again when I am in the area.

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    5 months ago

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    10 months ago

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    10 months ago

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    5 months ago

    MICE!!! I was served my food and I see a mouse run from the kitchen. I immediately left. DO NOT GO!!!!

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    2 years ago

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    1 year ago

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    4 months ago

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    1 year ago

    Carey out side has friendly staff with great service. Very polite and welcoming. Food was hot, and ready in a timely manner

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    1 year ago

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    4 years ago

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    11 months ago

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    1 year ago

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    11 months ago

    Jad the buffet, plenty of options and all was delish! Hope to come back again. The staff was very nice friendly and helpful.

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    1 year ago

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    4 years ago

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    5 years ago

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    3 years ago

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    6 years ago

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    4 years ago

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    6 years ago

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    2 years ago

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    1 year ago

    if I could give it a -1, I would. Save your money. Their food and attitudes are cold and tasteless.

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    3 years ago

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    5 years ago

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    2 years ago

    Great food great people at kings it's the only place we eat at when heading to Bogue RV

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    Page 1 of 5

    Ask the Community - Kings

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    King's Restaurant

    King's Restaurant

    3.3
    (23 reviews)
    3.3 mi

    The food was great. Salad bar was very nice. The service was terrible. No one came to our table…read more They didn't tell us about the specials. They were practically taking our plates as soon as we finished. It was very close to closing time when we were there, but that's no excuse

    URGENT MESSAGE: Kings Barbeque on Highway 70 in Kinston, NC…read more We had the most awful, disgusting and disrespectful experience at Kings Barbeque in Kinston, NC. What in the world is going on in NC? I ordered my meal and it was not hot and the ribs tasted old. I asked the server for a hot and fresh meal. She took it back and the next thing I know, a white man came to our table, he yelled at me and berated me. He told me "your food is hot", it is at 140 degree temperature"; and while walking away from the table, he yelled across the room and said "you are the only person in here that has a problem with the food". He then proceeded to taste the food on my plate and made one of the female black servers taste it to confirm that it was hot. Well, what happened next should be no surprise to anyone that knows my husband. He asked loudly to see the manager and was informed that that the white man who was at the table was the owner. My husband told him that he was disrespectful to me and that it was unnecessary and talked to him the way he talked to me. The owner told us "the customer is not always right". By that time, Ira was at the kitchen door and the unhinged owner got in Ira's space and Ira told him if he touched him, it would be a problem. He backed up and began mocking Ira because he couldn't handle Irra standing up to him. The manager tried to scare us off by saying that he was going to call the police which he did. He told the police that Ira was trying to physically assualt him which was a lie. We waited for the police to arrive and while they were talking to us, the owner came outside trying to flex again stated he wanted us banned from coming to the restaurant. I can not make this up! The rude, unprofessional and disgusting behavior was extreme and uncalled for. We will NEVER patronize Kings Barbeque ever again! We are how we allow people to treat us! It appeared that the owner has never or rarely had black man challenge his behavior. He was too comfortable with talking to us as black people like he was our "master". I think he will think twice about how he handles the next black person. I'm also sure that situation will be the talk of the town. The other patrons, who also happened to be white, were shaking their heads in disbelief at his behavior and confirmed to the police our story. We are headed back home to Maryland. Praying for safe travels! Whew! #boycott #Disquisting #whiteprivelegeonstage

    Photos
    King's Restaurant
    King's Restaurant
    Can't go wrong with chicken gizzards and hush puppies

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    Can't go wrong with chicken gizzards and hush puppies
    The Counter at Chef & the Farmer

    The Counter at Chef & the Farmer

    4.3
    (16 reviews)
    1.4 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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    Kings - bbq - Updated August 2026

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