From the folks that brought you The Monk's Kettle arrives The Abbot's Cellar which officially opens this Wednesday, July 25th on the bustling "Valencia Corridor". Focusing on craft-beer pairings, you'll find a 120-plus beer selection curated by Co-Owner and Cellarmaster Christian Albertsonto along with a complementing daily seasonal menu prepared by Chef and Co-Owner Adam Dulye. The bountiful beer program will highlight more than 20 beers on draft—including two drawn from hand-pump cask engines—along with more than 100 bottled varieties of beer. They'll have many exclusive selections, and on a recent preview night, I was delighted to discover Sorachi Ace on the menu.
Well, Hello Sorachi Ace. Nice to see you in SF
The bar at Abbot's Cellar
The space is expansive and sophisticated with high ceilings and exposed brick designed by Lundberg Design (The Moss Room, Quince, The Slanted Door). You'll also find a two-story beer cellar, that will store up to 500 cases of beer. All beer and wine will be served at its ideal temperature, be it 40 degrees for a lager like Mahr’s Kellerbier Ungespundet, 50 degrees for a Baltic Porter such as Sinebrychoff, or 55 degrees for a barleywine like 2004 Baladin Xyauyu. All beer will be carefully stored at the optimal cellar temperature of 55 degrees prior to serving.
The Abbot's Cellar's Open Kitchen
Smoked & Grilled Bison w/Corn Fritter & Dandelion Chocolate Reduction
Discover the relationship between Craft Beer & Cuisine
The Abbot’s Cellar will offer dinner Sunday through Thursday from 5:00 p.m. – 11:00 p.m., and Friday and Saturday from 5:00 p.m. – 12:00 a.m. For reservations or more information, visit www.abbotscellar.com.