Kitchen 4140 · San Diego, California

A little garden.
A lot of character.

Remembering the farm-to-table restaurant that brought an ingredient-first point of view to 4140 Morena Boulevard.

Discover the story Explore the table

Kitchen 4140 operated from 2010–2015 and is now permanently closed.

Bright kitchen and dining space with natural wood, stone and greenery

About Kitchen4140.com

An ingredient-driven place in an unexpected corner of San Diego.

Kitchen 4140 was a chef-owned restaurant at 4140 Morena Boulevard in Bay Ho. Under Chef Kurt Metzger, it grew from a small operation connected to Concept Catering into a full-service restaurant known for lunch, dinner and a popular Sunday brunch.

Its point of difference was as much about place as plate: local and sustainable ingredients, an on-site organic garden, a casual dining room, open-style kitchen and a patio designed to make the garden part of the experience.

Read the Kitchen4140.com story ↗

The Story

The Kitchen4140.com timeline

Only milestones supported by public sources are included here.

2010

The doors open

Kitchen 4140 begins on Morena Boulevard, initially supplementing Metzger's catering work before becoming a full restaurant.

2013

A setback, then a return

The restaurant temporarily closes amid health and other major obstacles, then confirms a November reopening with lunch, dinner and Sunday brunch.

2015

Garden at the center

The organic garden expands with hydroponic towers and additional seating. The restaurant hosts seasonal dinners and community-focused events.

Nov. 2015

The final service

After five years, Kitchen 4140 closes permanently. Metzger announces plans for another farm-to-table concept closer to downtown San Diego.

Research note. This timeline is based on contemporary reporting from Eater San Diego and San Diego business publications; where public records are unclear, no claim has been added.

Food & Garden

From the soil to the plate.

Kitchen 4140's identity was rooted in seasonal produce, thoughtful cooking and a dining room that felt close to the source.

✦

Garden-first

The restaurant maintained an on-site organic garden and, by 2015, had added six water-efficient hydroponic towers.

◌

Cross-cultural cooking

Menus moved comfortably through New American, French-American and fusion influences, with dishes shaped by seasonal ingredients.

⌁

A memorable brunch

Sunday brunch became a signature, with dishes including red velvet waffles, smoked salmon and inventive breakfast plates.

＋

Gathering place

The restaurant also hosted beer and wine dinners, chef collaborations and benefit events around a communal table and garden patio.

Warm modern kitchen interior with wood cabinetry, stone island and pendant lights

Kitchen 4140The garden made the restaurant feel like an oasis.

What Mattered

More than a menu.

Contemporary coverage repeatedly described Kitchen 4140 through a few consistent ideas: fresh ingredients, a distinctive garden setting, chef-led hospitality and a desire to contribute beyond the dining room.

Seasonality

Produce from the garden was incorporated into dishes whenever possible.

Community

Metzger's work with Toussaint Academy created mentorship and hospitality opportunities for local youth.

Experimentation

Beer dinners, chef collaborations and one-off dishes kept the restaurant's calendar active.

Place

A garden patio and tucked-away setting gave the restaurant its distinctive sense of escape.

The Archive

Remember Kitchen4140.com.

This site is a preservation-focused interpretation of a former San Diego restaurant, not a claim that the business is currently operating. Public listings now identify Kitchen 4140 as permanently closed.

San Diego Reader ↗Eater San Diego ↗OpenTable archive ↗

At a glance

5years in operation

4140Morena Boulevard

1,200 sq ftorganic garden reported in 2015

A San Diego culinary memory

A little garden.A lot of character.