Instagram story viewer> @nativefinediner> Posts

nativefinediner

@nativefinediner

7.6K

followers

2997

following

A modern neighborhood diner by @cheflukeowens
•
Greenville, NC

POSTS STORIES REELS TAGGED

Download All

•
Cheers to another week. Let’s get this thing started 🫶 by @nativefinediner

3

3

14 days ago

Chef Luke Owens wants North Carolina to look east. 🍽️✨⁠
⁠
The Greenville chef behind Native Fine Diner and Got to Be NC Culinary Ambassador is championing Eastern North Carolina’s culinary identity and the farmers, fishermen and producers who help shape it. ⁠
⁠
After finishing as first runner-up for NCRLA Chef of the Year in 2023, Owens reflects on how the Chef Showdown helped him embrace the food and flavors of his Eastern North Carolina upbringing—and why talented chefs shouldn’t have to leave the region to earn statewide recognition.⁠
⁠
As the NCRLA Chef Showdown enters its second decade, Owens hopes to see even more opportunities for Eastern and rural North Carolina chefs, producers and young culinary talent to have a seat at the table.⁠
⁠
Read more at the link in bio! by @nativefinediner

496

19

25 days ago

•
Last service of the week. You’ve earned this candy cigarette.
•
Thank you for another 12 services, Greenville. We’re grateful for every table, every familiar face, and everyone who chose to spend part of their week with us.
•
Books are maxed out and we plan to finish strong. See you soon. by @nativefinediner

3

0

a month ago

•
This thing we do is a true labor of love. And we’ll be labor’n and lovin’ until 8p tonight.
•
Grateful for the people who make this place what it is. Happy Labor Day from us 🫶 by @nativefinediner

3

0

a month ago

•
Consider these pics our official attempt at summoning better weather. Brunch starts at 11 and the dining room has your name on it either way. taken in Native Fine Diner by @nativefinediner

3

1

a month ago

•
From Luke -
•
I’ve always been a little conflicted about BBQ sauce. Although I was born slightly to the west, I grew up in Eastern NC eating whole hog barbecue. Vinegar, pepper, no “if’s and’s or but’s”. I also really loved ketchup as a kid. I still do.
•
So as much as I’m probably supposed to pledge allegiance to Eastern NC barbecue sauce, I’ve always had a thing for the sweeter, tomato based sauces from the western part of the state too. Eventually I assumed to stop choosing.
•
So we make what we call Eastwest BBQ. It lives somewhere between the two. Vinager and pepper from the east, tomato and sweetness from the west. I choose brown sugar over molasses. This sauce is lathered over my preference at any cookout or bbq joint - poultry.
•
The cornbread underneath has its own story. Growing up, old cornbread wasn’t to be thrown away. In my family, the older folks would pour buttermilk over it and eat it. It was simple, and it was one of the ways you stretched what you had. That memory became what we know as cornbread purée on this dish.
•
Joyce Farms Poulet Rouge, lightly confited in its own fat. Cornbread Purée. Eastwest BBQ. House pickles. Chicken skin chili crunch.
•
A lot of this dish is just me trying to figure out what to do with the food and flavors I grew up with without leaving them where I found them.

#GreenvilleNC #EasternNC #NCFood #SouthernFood #ENC by @nativefinediner

124

14

2 months ago

•
At one time, we didn’t have a spot for Tony. He came in anyway. Then he came back. And came back again. After the second or third visit, we finally said, “We’ll find a way.”
And we did.
•
Anthony “Tony” started as a cook more than two years ago and soaked up just about everything he could. The talent and drive were already there. Our job was mostly to give him the space, attention, and trust to see what he would do with it.
•
Cook became under-sous. Under-sous became sous.
Sous became Chef de Cuisine.
•
There’s something worth remembering in that. Sometimes developing people isn’t about creating something that wasn’t there. Sometimes it’s recognizing what is already present and giving it somewhere to go.
•
Tony is also somehow equal parts matcha and dad rock… we haven’t figured that part out yet.
•
•
•
•
•
#NativeFineDiner #GreenvilleNC #EasternNC #Hospitality #RestaurantIndustry by @nativefinediner

145

11

2 months ago

A small peek into this month’s Blue Plate Special Dinner with our good friend @matt_ssbbq of @southernsmokebbqofnc - a time was had.
•
Once a month, we step outside the norm at Native.
Collaboration. One night. No repeats.
•
It gives us an opportunity to answer the question of what modern working class food really is and where it’s going. It gives us perspective from our peers on what that means to them and their story.
•
Some dishes eventually find their way onto the menu. Some disappear at the end of service. That’s part of it.
Blue Plate Special isn’t really about the amount of courses or if it’s à la carte vs pre fixed. It’s about keeping the restaurant curious, keeping our team learning, and keeping ourselves a little uncomfortable.
•
And of course giving Greenville a dinner that could only happen here, on that night, with those people in the room. by @nativefinediner

673

16

2 months ago

Dear, Hospitality No. 002
•
We think a restaurant should have an opinion. Guided, not loud. Just enough of one that you can feel a group of people are making intentional decisions.
•
The menu is an opinion. So is the music. The same goes for light in the room and the way the tables are set. Also, the dish we refuse to take off because people would miss it, or the one we let disappear because its season is over. Even the things we choose not to do have a voice.
•
We should listen to our guests. Always. But we don’t think hospitality means becoming everything everyone asks us to be. Sometimes hospitality is having enough conviction to say this is what we love. Try this. Sit here. Order that. Save room. Trust us for the time you’re here.
•
There’s something beautiful about walking into a restaurant and giving up a small amount of control. Letting someone cook for you. Letting someone choose for you. Maybe even letting them show you something you didn’t know you wanted.
•
Not everyone will love every choice we make. We’ve learned that’s just part of it. We don’t want to build a restaurant nobody dislikes. We want to build the kind of restaurant someone misses when they haven’t been in for a little while. The kind you remember.
•
Maybe that’s what having an opinion really is. Knowing what you want to be and caring enough to keep being it.
•
•
•
#restaurantindustry #hospitalityindustry #restaurantculture #independentrestaurants #greenvillenc by @nativefinediner

404

21

2 months ago

Dear, Hospitality No. 001
•
Restaurants are getting really good at removing friction.
And most of that is a good thing.
•
Stronger reservation systems. Better technology. Faster payment. Clearer communication. Improved systems behind the scenes. The restaurant industry needs all of it.
•
But we think there’s something worth protecting as hospitality gets more efficient.
•
The human part. Knowing who sits at the bar on Thursdays. Remembering what someone drinks. Noticing when a regular hasn’t been in for a few weeks. Walking out of the kitchen to talk to a table. Knowing the people who choose to spend their time and money with you.
•
None of those things make an independent restaurant more efficient, but they might be some of the things that make a restaurant matter.
•
Technology isn’t the enemy of hospitality. Efficiency isn’t either. Anonymity is.
•
We don’t want Native to just have repeat guests. We want to continue growing our regulars. And we think there’s a difference.
•
What makes a restaurant become your restaurant?

#RestaurantIndustry #HospitalityIndustry #RestaurantCulture #IndependentRestaurants #GreenvilleNC taken in Native Fine Diner by @nativefinediner

422

46

2 months ago

•
If you’re thinking about wine.. you’re probably right. So let’s discuss.
•
The best wine lists aren’t built from portfolios. They’re built from intention and care.
•
As our summer menu takes shape, we spend hours thinking and tasting through wines with a simple question in mind - “What does this make taste better?” The answer isn’t always obvious.
•
A tomato dish might need more texture than acidity. A delicate crudo might call for restraint instead of power. A glass poured on a humid North Carolina evening should feel entirely different than one poured in January.
•
Every bottle on our list has earned its place through conversation, tasting, and intention. Some were selected to highlight a specific dish. Others because they capture the feeling of summer itself.. bright, energetic, and refreshing.
•
Our goal has never been to have the biggest wine list. Just the right one for us. In our opinion, a wine list should reflect the season, support the food, and give every guest the opportunity to discover something they may not have ordered otherwise.
•
That’s the collaboration between our kitchen and our bar. Thoughtful food, thoughtful wine, and a better experience because of both. by @nativefinediner

3

5

4 months ago

•
For the love of the game.
•
📸 @styleswithace by @nativefinediner

173

8

2 months ago