Kitchen 4140 offers seasonal lunch, dinner and brunch menus that feature local, seasonal ingredients whenever possible. Guests favorites include braised short rib, smoked salmon, duck confit, red velvet waffles and more; alternately, the adventurous set can opt to indulge in the “Chef’s Whim Dinner,” a three-course prix fixe option offered during dinner service. Complementing the fare is selection of local craft beers, interesting wines and refreshing brunch cocktails. 

 

In his triple-role as chef, caterer and restaurateur, Chef Kurt Metzger cites his time working alongside mentor chef Mark Wexler in his hometown of Pasadena as a strong influence on his cooking style: “Mark taught me how to create relationships with purveyors and make ingredients shine,” he says. Now, as the executive chef of his catering company, Concept Catering by CK, and chef/owner of Kitchen 4140, Metzger has “more opportunities than ever before” to focus on his San Diego restaurant, expressing his creativity and culinary freedom in his Chef’s Whim dinners and seasonal menus.