If you're a food lover in San Diego, you may have seen the name Kitchen 4140 gracing the pages of local food blogs and online magazines. But you most likely have no idea where it is located. That’s because the farm-to-table restaurant is situated off-the-beaten bath in a neighborhood called Bay Ho, where Clairemont, Pacific Beach and La Jolla meet.
While the area isn’t exactly what you’d hope for an exciting night on the town, Kitchen 4140 makes up for its lack of a social-scene with its fresh, ingredient-inspired fare. Opened by Executive Chef Metzger in November 2010, the eatery focuses on organic and sustainable cuisine with a very San Diego feel.
But before you even enter the restaurant, its gorgeous patio area catches your attention. The al fresco dining is enhanced by bright orange umbrellas shading communal benches, while yellow chairs gather round small tables. Strings of lights illuminate the area at night, creating a dreamy atmosphere. This is one of its best selling points.
Inside, reclaimed metals and woods decorate the space creating that same industrial feel that has grown popular over the last few years. Sitting in front of the open kitchen is a long bartop dining area that allows guests to watch Chef Metzger in action. We visited on a weeknight, half-expecting a small crowd due to its somewhat obscure location. However, a steady stream of guests kept the restaurant buzzing all evening.
Currently, Kitchen 4140 is offering their summer menu, and the night’s special starter was a Spicy Ahi Tuna Salad. If this special is offered when you visit, be sure to order it. It has just the right amount of spiciness, and the flavor combinations really did make you long for a warm summer day. We paired that with Truffle Polpette which comes with Arrabbiata sauce, grilled bread and a couple slices of taleggio cheese. This savory dish tasted like a refined version of comfort food (albeit a tad on the salty side), with its potato filling, breaded exterior and warm dipping sauce.
For the main course, one of Chef Metzger’s best dishes (as recommended by our server) is the Grilled Lamb Chops with rosemary, whole grain mustard, saffron aioli, black garlic and a side of shallot roasted potatoes and carrot puree. The lamb chops were definitely good, but personally our favorite dish was the Aspen Ridge New York steak with smoked barrel aged soy, fingerling potatoes Romesco and carrot purée. The outside was crispy and flavorful, while the inside was juicy and moist. The opposite textures really complemented each other and made the steak the star of the entire meal.
If you still have room for dessert, they have an array of offerings ranging from lighter options like to more decadent treats like the coconut bread pudding with your choice of gelato and berry coulis. Or, you could go big and enjoy the Kitchen Brownie Sundae with candied walnuts, crumbled bacon and maple, and gelato. If we’re being honest, we had both; and we’re not sorry. Each dish is pretty large, so if you plan on going our route, be sure to save extra room during dinner.
From March 20-21, Chef Metzger will be at Cap Maison Resort & Spa in St. Lucia for its fifth annual Guest Chef Series. He will be serving a San Diego-meets-Caribbean menu at the resort’s signature restaurant in collaboration with the hotel’s Executive Chef Craig Jones on Friday. On Saturday, the two chefs will come together for another dinner with wine pairings.
But if you won’t be in the Caribbean this weekend, you can always visit Bay Ho for more of Chef Metzger’s dishes. Kitchen 4140 is a great date spot, a fun girl’s night out and the perfect al fresco setting for Sunday Brunch (red velvet waffles, anyone?). The restaurant is closed on Mondays and opens daily for lunch at 11 a.m. or 9 a.m. on Sundays. Dinner starts at 5 p.m. Wednesday through Saturdays only.
