We were invited to the sneak peak of Abbot’s Cellar – San Francisco’s newest beer restaurant magnifique. From the two brilliant minds who brought us Monk’s Kettle on 16th and Albion, Abbot’s Cellar is sure to be one of the city’s prime beer and culinary wonderlands. It is an incredibly designed space with extremely high ceilings, beautiful unfinished wood paneling, a modern open air kitchen and an air that is reminiscent of a modern day Abbey. Attention to detail is key and even the bathroom sink is shaped like a beer bottle. The restaurant will seat 98 people, and with ample bar space and communal tables, it’s going to be ground zero for an amazing selection of beer. The restaurant will have 20-24 beers on tap, 2 cask beers (always), and more bottles than I’ll even try to count. Several breweries are already making special editions for the launch of the venue.

Chef Adam Dulye is paving the road for beer pairings nationally, and we got a small taste of some of the mouth watering dishes that he’ll be paring with a deluge of amazing beers that you’ve never tried.

Nat Cutler and Christian Albertson are the masterminds behind Monk’s Kettle, and we’re sure that they’ve stuck liquid gold once again.
We just need to get a reservation. Abbot’s Cellar officially opens next Wednesday (though we hear rumors that they might open sooner).

Check it.

http://www.abbotscellar.com/