High-level hospitality in a casual dining setting—that’s how Chris Beal, owner of Bounty Farmhouse Kitchen and Tap at 4150 Sycamore Dairy Rd., describes their dining experience. The spot opened in September 2025, introducing the Fayetteville area to a seasonally rotating menu defined by locally sourced ingredients. Now, they’re bringing “a true taste of North Carolina” to Southern Pines with a second location opening right next door to the Target shopping center.
Their farm-to-table approach gathers inspiration from what’s available within a 50 mile radius of the restaurant. Farmers whose practices align with sustainable, regenerative ideals are handpicked and become an integral part of the dishes that ultimately make it onto customers’ plates. These personal relationships and connections keep the restaurant supplied with fresh meat and produce year-round. Bounty’s vision was born part of passion, part of necessity.
Beal, a fifth-generation Chatham County native, says he’s been passionate about farming for a long time. Growing up around farms fueled that passion, and after falling in love with business in college, he entered the restaurant scene. Best known for Tribeca Tavern, a 15-year Cary fixture that serves gourmet burgers, Beal’s journey to raise and source local ingredients began during the COVID-19 pandemic, as the restaurant struggled to secure the right meat cuts. Meat processors had begun butchering more retail cuts for grocery stores and fewer restaurant cuts, seeing that consumers were staying at home. As a result, Beal and his team improvised and ultimately founded Chatham Meat Company.
“During Covid, we couldn’t find beef, so it allowed us to think outside the box. We started buying whole animals and having them butchered. That opened the doors to Chatham Meat Company, which, in turn, led us to want to continue down that farm-to-table concept, which is where Bounty came from,” he explained.
Throughout the transition, they learned just how much meat comes from national and international sources and processing times from slaughter to consumer. For major restaurant suppliers, the length of time from slaughter to consumer is between 60 and 90 days, according to Beal. Alternatively, meat used in both Tribeca Tavern’s and Bounty Farmhouse Kitchen and Tap’s burgers has been slaughtered, aged for two weeks, then butchered and delivered to the restaurant the same week.
“It’s just a much safer, more sustainable alternative,” explained Beal. “With a lot of ground beef that’s sent to restaurants from major suppliers, there’s DNA from a couple hundred different animals. In ours, that ground beef is from that animal.”
When looking for suppliers, Beal says they look for "someone who is willing to commit to the sustainable model of pasture-raised beef and not utilizing feedlots.”
Bounty Farmhouse Kitchen and Tap currently works with 20 local farmers to supply both meat and produce. Beal says their mission with produce and meat is the same.
“We’re trying to look for folks that are going back to regenerative style agriculture—a lot less use of pesticides and herbicides. And folks that are able to keep up with what we’re doing and understand that we have to change the menu quite a bit.”
The changing menu has been one of their biggest challenges so far, but has earned some of their most faithful patrons. When working with local farms, ingredient supply fluctuates not only on a seasonal basis but on a weekly basis.
“We may not have asparagus one day, or we may not have sweet potatoes, but we may have them next week,” Beal said of the fluctuations. “It’s definitely an uphill battle making folks understand that.”
Initially, Beal said they received some negative feedback regarding unavailable menu items. He takes the time to reach out personally and address such concerns.
“It has really been remarkable how few and far between that negative feedback has been. And 99% of those folks turned out to be huge fans of what we were doing once they understood. I mean, we’ve had folks return to dine with us 20-30 times. It’s just unbelievable.”
The Southern Pines location is set to open in early 2026.
“We’re really excited to keep growing,” said Chloe Butler, director of restaurant operations. “But we're never going to grow so much that we forget what we're doing and don’t have a handle on really supporting the community.”
While the Southern Pines location is much smaller than the Fayetteville location, Beal thinks it’s a perfect fit.
“We were approached by the landlord at Southern Pines, who was developing the center near Target, looking for a local company that had the ability to operate at a higher level. With our experience with Tribeca, we explained to them that we were opening a new concept, and it really caught their attention,” he shared. “I think people are really starting to become aware of what they're feeling in their bodies, and I feel like we're in the right place at the right time.”

(Photos courtesy of Bounty Farmhouse Kitchen and Tap)