Working on your beer belly isn’t generally regarded as the grandest of ambitions.
But clocking in at The Abbot’s Cellar, a 3,000-square-foot homage to craft beers from the team behind The Monk’s Kettle, fully constitutes a day’s work.
Consult co-owner Christian Albertson and cicerone Mike Reis’s 120-plus list of suds, housed in a two-story, real-deal cellar with 500 cases at the 55-degree optimal temp. The twenty taps include standouts such as Firestone Walker’s Pivo Pilsner and Allagash’s 2011 Confluence; backlit, beer geek-approved glassware glows enticingly as decor.
Chef Adam Dulye’s menu changes with the day and season. Look for refined dishes such as gnocchi with braised goat ragu or grilled squid with marinated shell beans and cherry tomatoes. (Three- or five-course tasting menus come paired, appropriately, with brews.)
The large open kitchen, sleek stone bar, and dramatic floor-to-ceiling natural wood signal that this isn’t your average corner pub.
Looks like someone’s been working overtime.
The Abbot’s Cellar, 742 Valencia Street, at 18th Street (415-626-8700 or abbotscellar.com).
Photo: Sam Burnett Photography / Getty Images