Food News

Closing Up Shop; 2015 Last Half Restaurant Closures

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Board up the windows!

2015 has been a rough year for restaurant owners and goers! I mean seriously. What the heck is going on? We had such great food flow into the marketplace as of late in San Diego, that it really has been quite exciting! BUT things have taken a drastic turn with the numerous restaurant closures.

D Bar is Rumored to be Done Too!

Back in August we got the news that Table Number 10 in East Village quietly closed its doors after just a year in business with nothing but a sign on the front to the surprise and dismay of many fans and neighbors.

albie's beef, san diego dining, restaurant closures

Toast Cucina in the same East Village neighborhood closed just weeks later. Old standards such as Mission Valley’s Albie’s Beef Inn (50+ yrs.), Delicias (20+ yrs) in Rancho Santa Fe, La Jolla’s Roppongi (nearly 20 yrs.) have made 2015 the year to retire. Other seemingly successful restaurants such as Comun Kitchen by Chef Chad White also closed it’s doors.

And just this morning news broke about another restaurant closure; the D Bar in Hillcrest will say goodbye on December 20. Though everyone would like to speculate, here is what they had to say about it.

The 20th is not an official closing date, but we will be closing by the end of the year. Owners Keegan and Lisa have been given a new opportunity in Colorado they can’t pass up. {This will be} in addition to D Bar Denver that has been open for seven years and is extremely successful. The decision to move back there full time and focus on their opportunities locally, made the most business and personal sense. We do want to invite our San Diego fans down in the next few weeks to indulge in their favorite D Bar entrees and desserts while they can! Thanks for reaching out and all of your support. ~ D Bar

D Bar, San Diego restuarants, Closure,

Yes, Kitchen 4140 by Chef Kurt Metzger did close doors this last week but the word on the street is that it is simply because he will re-open his concept in 2016 in the downtown area.

“It has been a great five years, and I’m lucky to have had such an amazing staff and guests, both of whom were more like family at Kitchen 4140,” said Metzger. “I’m looking forward to what the future will bring and continuing to be an active part of San Diego’s culinary community.”

I asked a few people why San Diego restaurants were closing at lightning speeds.

I am trying to figure that out. My guess is that people don’t do market research on an area. They think, “Oh downtown or North Park…I can open up a cool spot and people will come.” They don’t realize they need a year in the bank to help during the lean period.
When the media circus leaves, they are left with the harsh reality that they are competing with really great established businesses in an area, and those will thrive because they’ve been there and developed a lot of goodwill. ~ Edwin Real, Eating and Drinking In San Diego 

Closing Thoughts

San Diego does NOT make it easy or cheap to do business for a restaurant here. We really love our food but if the price of doing business continues to skyrocket, we will lose more great eateries. Perhaps Kitchen 4140 can find a nice neighborhood spot to shine again that won’t kill the concept in overhead.

Like who? Wrench & Rodent in Oceanside and North Park’s Carnitas Snack Shack, that’s who. People drive from near and far to hit up their food and the owners still have the ability to afford their overhead and quality of life. they have become part of a community, not another burn and churn establishment. We need more of this in San Diego.
~ A Gal & Her Fork
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