Here you go, folks: We brought you some shots of the space last week, and now, just before they open for their first dinner service, we bring you the finalized menu for Abbot’s Cellar (742 Valencia Street). The much larger offshoot of Monk’s Kettle is focused more on beer pairings than a broad sampling of beer, and as you can tell from the concise list of dishes — including things like chilled turnip with salmon, blackberries, coriander; and gnocchi with braised goat ragu — chef Adam Dulye is shooting for something a bit more refined than the fare at the restaurant’s smaller, older sister.
Likewise, the beer list (which you can view here and here) is more curated than the much longer list around the corner, and focused on lower-alcohol beers and unusual beers that work well with food. The list, of course, will be constantly changing (and they’ve got a lot of storage space in that two-story beer cellar in back), and currently they have eight beers on tap and four more by the glass from the bottle — we’re especially fans of the easy-drinking Pivo Pilsner from Firestone Walker in Paso Robles, but the rich, chocolatey Yeti stout from Great Divide in Denver is pretty great too.
Basically, it’s not your grandad’s beer hall, and has much more in common with the rest of higher-end dining trends around the Mission than it does with, say, Zeitgeist.
Below, the dinner menu, as you’ll find it tonight.
Abbot’s Cellar - 742 Valencia between 18th and 19th - Open Sunday through Thursday, 5 p.m. to 11 p.m. and Friday to Saturday 5 p.m. to midnight. Reservations here.