A Foodie’s Guide to the Most Underrated Small Town in North Carolina

When you think of the culinary heavyweights of the American South, the usual suspects immediately spring to mind. You have the low-country boil of Charleston, the hot chicken of Nashville, and the craft beer and farm-to-table sprawl of Asheville. But if you are a true culinary traveler—someone who chases flavor rather than trends—there is a quiet revolution happening in the flatlands of Eastern North Carolina that you are likely missing.

Welcome to Kinston, North Carolina.

Located about an hour and a half east of Raleigh, Kinston doesn’t look like a foodie mecca at first glance. It is a former tobacco and textile hub that faced economic hardship in the late 20th century. But over the last decade, this town of roughly 20,000 people has pulled off one of the most impressive reinventions in the country, pivoting from tobacco leaves to collard greens, whole-hog barbecue, and James Beard Award-winning innovation.

Here is why Kinston is the most underrated food town in North Carolina—and arguably, the South—and how to eat your way through it.

The Catalyst: How a Tobacco Town Found Its Flavor

To understand the Kinston food scene, you have to understand its soil. This is the heart of the coastal plain, where the dirt is black and fertile. For generations, this meant cash crops. Today, it means some of the best produce on the East Coast.

The Vivian Howard Effect

The renaissance began largely with the return of chef Vivian Howard and the opening of her flagship restaurant, Chef & the Farmer. While the restaurant has evolved (shifting models post-pandemic), its impact is indelible. It put Kinston on the map, proving that fine dining didn’t need a skyscraper backdrop; it just needed ingredients grown down the street.

The philosophy here is aggressive seasonality. We aren’t talking about “farm-to-table” as a marketing buzzword; in Kinston, if it isn’t in season, you aren’t eating it. This hyper-local approach has bled into the rest of the town’s culinary DNA, raising the bar for every establishment in a five-mile radius.

The Holy Grail of BBQ: The Whole Hog Tradition

While modern Southern cuisine draws the cameras, the backbone of Kinston’s culinary identity is smoke. Eastern North Carolina barbecue is a religion, and Kinston is one of its most sacred temples.

B’s Barbecue: The Real Deal

If you want white tablecloths, go elsewhere. If you want barbecue that will make you weep, you go to B’s Barbecue** on B’s Barbecue Road. This is an institution that operates on a simple, terrifying rule: **When they run out, they close.

B’s has no website. They barely have a phone. The structure is an old general store with screen doors that slam shut. But the locals line up at 9:00 AM for a reason. The pig here is cooked over wood coal, chopped (never pulled), and dressed in the vinegar-pepper sauce that defines the region. It is tangy, spicy, and cuts through the richness of the pork perfectly.

Pro Tip: Do not leave without the corn sticks—dense, deep-fried fingers of cornbread batter that are specifically engineered to mop up potlikker and barbecue sauce.

The Short Drive to Ayden: Skylight Inn

While technically in the neighboring town of Ayden (a mere 15-minute drive), no Kinston food trip is complete without visiting the Skylight Inn. Known as the “Jones BBQ” to locals, it is distinguished by a replica of the U.S. Capitol dome on its roof. Why? because the founder, Pete Jones, declared it the capital of BBQ. He wasn’t wrong.

They serve one thing: wood-cooked whole hog, chopped with the crispy skin (cracklin’) mixed right into the meat. It provides a textural crunch that is unique to this specific establishment.

Beyond BBQ: The Modern Kinston Menu

While smoke and pork are the heritage, the current scene offers a surprising diversity of flavors that belies the town’s size.

The Burger of Your Dreams at The Baron & The Beef

Sometimes, you don’t want deconstructed food; you want comfort. The Baron & The Beef is a localized legend. It’s a steakhouse in the classic American tradition, but the locals know the real draw is the burger. Ground fresh, cooked to a perfect medium, and served in an environment that feels like a time capsule of Southern hospitality, it is unpretentious perfection.

Southern Oysters at Reynolds Seafood

Eastern NC is close to the coast, and that influence shows up at Reynolds Seafood. A family-owned spot that has been around for decades, this is where you go for Calabash-style frying. Lightly breaded shrimp, flounder, and oysters that taste like the ocean rather than the fryer grease. It’s a reminder that Kinston sits at the crossroads of the farm and the sea.

Libations: What to Drink in Lenoir County

A great food town requires great drinks, and Kinston punches well above its weight class here, largely thanks to a commitment to sustainability.

Mother Earth Brewing

Situated in a beautifully renovated brick warehouse in downtown Kinston, Mother Earth Brewing is the town’s living room. But it’s more than just a taproom; it is a LEED Gold-certified facility.

* The Vibe: High ceilings, exposed brick, and the smell of hops and solar-powered ambition.
* The Drink: Try the *Weeping Willow Wit*, a Belgian-style witbier that is terrifyingly drinkable in the humid Southern heat. If you prefer something darker, the *Silent Night* Imperial Stout is an award-winner that drinks like a meal.

Social House Vodka

Just down the road, you’ll find the distillery for Social House Vodka. They use a farm-to-bottle approach, sourcing corn from local farmers to create a gluten-free spirit that is incredibly clean. The distillery tours offer a fascinating look at how agricultural surplus is turned into top-shelf spirits, reinforcing the town’s agrarian roots.

The “Kinston Vibe”: Why It Hit Different

What makes Kinston a viral-worthy destination isn’t just the calories; it’s the context. When you visit a food city like New Orleans or San Francisco, you expect greatness. You are prepared for it.

In Kinston, the greatness feels like a secret you’ve stumbled upon. You are eating world-class food in a town where the skyline is dominated by water towers, not condos.

The Art Scene

The revitalization of the food scene coincided with an arts explosion. The SMOC (SmART Kinston City Project Form) has turned the Arts & Cultural District into a walkable, colorful neighborhood of artist housing and galleries. After stuffing yourself with BBQ, walking through the public art installations along the Neuse River provides a necessary respite.

Practical Guide: Planning Your Visit

Where to Stay

Skip the chain hotels on the highway. To fully immerse yourself, book a room at The O’Neil. It is a boutique hotel housed in a renovated 1924 bank building. The vault is still there (now a gift shop/storage), and the rooms feature massive windows and high ceilings. It places you within walking distance of Mother Earth Brewing and the downtown dining scene.

The Itinerary Snapshot

* Friday Night: Check into The O’Neil. Drinks at Mother Earth Brewing. Dinner at a local seasonal pop-up or steakhouse.
* Saturday Morning: Coffee at the local roaster, followed by a walk through the Arts District.
* Saturday Lunch:** The main event. Line up at **B’s Barbecue at 10:30 AM. Get the combo plate.
* Saturday Afternoon: A nap, followed by a tour of the CSS Neuse Civil War Interpretive Center for some history.
* Saturday Dinner: A reservation at one of the downtown bistros or a short drive to Skylight Inn for a comparison taste test.

The Verdict

Kinston, North Carolina, challenges the notion that you need to be in a metropolis to experience culinary excellence. It is raw, it is authentic, and it is undeniably delicious.

For the traveler who wants to tell their friends, “You won’t believe where I just ate,” Kinston isn’t just a stopover—it’s the destination. Go now, before the secret gets out completely and the lines at B’s get any longer.