Bauer Impressed With Abbot’s Cellar to the Tune of Three Stars

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Abbot's Cellar
Abbot's Cellar Photo: Grub Street

Mr. Bauer applauds the new off-shoot of Monk’s Kettle, Abbot’s Cellar, as “the most ambitious and impressive project [he’s] seen in awhile,” and goes on to say that it’s “truly a place that celebrates food and beer.” He generally more impressed with the space and the atmosphere than the food (the former gets three and a half stars while the food gets two and a half), and he complains of a number missteps like an undercooked game hen, an over-dressed salad, and a dry parsnip cake. But he likes some of the creative combinations, and he loves the bone marrow dish with pastrami and mustard, which he says stands up well to the strongest stouts on the menu. He’s also a fan of the Penngrove mussels, and a couple of the desserts, including the sour cream cheesecake. All told, they land three stars, even though he concludes by saying “the restaurant’s ambition at times exceeds its skill set.” [Chron, Miller’s earlier take]

Bauer Impressed With Abbot’s Cellar to the Tune of Three Stars