Abbot’s Cellar Mission: Pairs Fine Food and Craft Beer

outside-sign-nologoWalking through the doors of the Abbot’s Cellar Restaurant, customers feel welcomed by the warm and inviting atmosphere. Abbot’s Cellar offers a cool and calm vibe in the sizzling, hot Mission District of San Francisco. Most fine dining establishments pair wine with their food, but at Abbot’s Cellar, they take an unconventional direction by wooing their clientele with their extensive Beer List. Their Cicerone (Beer version of a Sommelier) enhances the dining experience by carefully complimenting Craft Beer with the flavors of their farm, fresh, daily menu. Watch the Video Story HERE.


Christian Albertson (cellarmaster and owner) and Adam Dulye (executive chef and owner), both shared a desire to build out a fine dining venue that highlights their knowledge of types, shades, and flavor profiles of Craft Beer with a menu of fresh, seasonal food. Their story begins with their other Mission District sensation, Monk’s Kettle. Just around the corner from Abbot’s Cellar, in 2007, Christian Albertson and Nat Cutler (another partner) opened the (now) well-known, GastroPub, Monk’s Kettle. At the time, the craft beer scene was just making its way to the San Francisco Bay Area with places like: Toronado, Magnolia’s Brewery, and The Trappist. With a comprehensive, rotating list of 200 craft Beers, 24 Beers on draft, and a selection of 180 bottles, it became clear how challenging it would be to create an interest in this emerging genre. The owners of Monk’s Kettle took this as an opportunity to educate San Francisco consumers in small-batch Beer.

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Fast forward 5 years, and the Monk’s Kettle crew were thirsty for a new venture that would combine their passions for Artisan-style Beer with Craft-style food. The landlords from a vacant garage around the corner from Monk’s Kettle were looking to commercialize this large space. With one look, they decided to create the next generation of dining with Abbot’s Cellar. Dating back to the 19th century, there once stood the Valencia Hotel. In 1906, the earthquake flattened the structure into rubble. While remodeling, Abbot’s Cellar owners discovered old wine bottles that were melted in the fire. Coincidentally, one beer bottle was intact and survived from a local pre-prohibition Mission District Brewery. This relic is displayed in the back of the restaurant and is kept as a reminder on how far the Beer Business has come.

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At Abbot’s Cellar, Chef, Adam Dulye explains that when it comes to the daily menu, it is a collaboration between the local farmers, the chef, and beverage on hand. When Adam looks at a plate, it isn’t about piling on ingredients, but rather, letting the farmer’s produce and proteins carry the meal. After selecting what is fresh for the day, the culinary team works closely with the beer staff, so beverage and food create a unique dining experience for their guests. Decisions and choices from their 30 beers by-the-glass by draft, cask, and bottles plus another 100 full bottle options (including a vintage variety) are simplified by their well-trained and helpful staff. Their menu is so finely tuned that even the outside temperature plays a role in whether more hot or cold meals are served.

Adam Dulye (left) Christian Albertson (right)

Adam Dulye (left) Christian Albertson (right)

Abbot’s Cellar’s innovative spin on fine dining is the reason why Food Reviewers consider the Mission District of San Francisco a culinary mecca in the United States. Their forward thinking mentality has fed a relationship between Craft Beer and Fine Food. Abbot’s Cellar quenches the appetite and thirst of its  clientele for a unique Fine Dining Excursion.

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