The Abbot's Cellar


Chef Adam Dulye, Cellarmaster Christian Albertson, and Beer Director Mike Reis of The Abbot’s Cellar - San Francisco, CA

742 Valencia Street
San Francisco, CA 94110
(415) 626-8700
Hours: Mon-Thu, Sun 5:30pm-11pm; Fri-Sat 5:30pm-midnight

Built over the ruins of the old Valencia Hotel, which collapsed after the 1906 earthquake, The Abbot’s Cellar is a monument to beer. With more than 130 beers on tap, in bottles and casked, the beer list is the star here, but food plays a good supporting role, with an ever-changing list of small plates and well-executed American fare. Chef Adam Dulye collaborates with Abbot’s Cellar Master Christian Albertson and Beer Director Mike Reis to come up with interesting pairings that often rely on lesser-known or limited-edition beers (think sea bass with Duvel’s Rustica). Formerly a garage, the restaurant offers a homey take on industrial-style: the old hotel’s stone-walled foundations make up the beer and wine cellar, and barn wood from Oregon and Kentucky lines the walls and floors.

Recommended Dishes:
  • Beef Bone Marrow, House Pastrami, Red Mizuna, Pickled Mustard Seeds, and Rye Crouton with Dogfish Head Indian Brown Ale
  • Oven-roasted Pheasant, Parsnip Purée, Brussels Sprouts, Bacon, and Huckleberry with Trappistes Brasserie Rochefort “6”

  • + Click image to enlarge