Each plate that Chef Kurt Metzger creates tells a story about San Diego. It's incredible diversity of agriculture and artisan producers, its rich heritage of Italian, French and Mexican and its consistent focus on organic and sustainably farmed fruits and vegetables. This enables our chefs to create delicious, wholesome and intensely flavored dishes that rely entirely on what is seasonal and at its peak. In spring it's all about local, wild salmon from the coast, baby lamb from the farmers up north, pea shoots from the chef's garden and fava beans. Summer brings its hoards of heirloom tomatoes and herbs from the garden and fresh cheeses from the goat dairy farm in Sonoma. Each season has its own roster of flavors, textures and even colors.
This makes this San Diego bistro one of a kind. In today's world, most of us purchase our food at the supermarket, never knowing where it was grown, let alone how or by whom. Kitchen 4140 is an organic restaurant in San Diego, the essence of our being is inspired by the incredible artisan bounty which surrounds us. From our onsite garden, we have an incredible diversity of dairy, produce and meat to choose from each season. Here, in the heart of San Diego fine dining, legends, lore, craft and tradition are passed from one generation to the next. Steeped in Kitchen 4140 tradition and inspired by a renewed interest in agricultural ecosystems, Kitchen 4140 relies on the bounty of heirloom produce, artisan handmade cheese and dairy and free-range livestock available locally.
