san francisco is no longer a viable place for many businesses
the next on the list to close is the abbott's cellar
i never made it there, but i sure did love my visit to the monk's kettle, its sister watering hole
The Abbot's Cellar Closing End of January
Abbot's Cellar's last service will be Jan
31st: open Tues-Sat for the rest of the month.
It is with great sadness that we announced today that we will be
closing the doors of the Abbot's Cellar by the end of the month.
Our last day of service will be Saturday Jan 31st, and we will
be open Tuesday-Saturday until then (closed Sunday and Monday).
We are very proud of what we created here. Since we opened in
July 2012, we received a nomination for a James Beard award
(Outstanding Bar Program), a 3-star review from Michael Bauer, and
were on Bauer's Top 100 Restaurants list the last two years. But
more than that, we further expanded the world of craft beer and food
pairing. We sought to show that craft beer and fine dining are
not paradoxical, and each night we saw the epiphanies happen on the
faces of surprised and happy guests, and we couldn't be more proud.
But alas, the long-term financial success of the restaurant is not a
reality. There are many reasons for this, but the cold hard
truth is that it is becoming more and more difficult to be profitable
in this industry in San Francisco, especially for a labor-intensive,
fine dining restaurant. The dining scene is changing rapidly in
the city, and we've felt the effects. Whatever challenges we
are facing now will only become more acute as we move further into
2015. We are not the only ones to see this hard reality, and
that is seen in the announcements of restaurant closures every
We regret that we've had to make this announcement. But we
have been blessed with a stellar staff that has agreed to stay
with us until the end in order to give one last month of service.
So make your reservation now, and stop by to say goodbye to a
unique place that was well loved. Thanks again for all your
support over the years, and know that we will continue the tradition
of craft beer and food over at the Monk's Kettle--that place is going