The roasted breast is served with lentils, caramelized broccoli, yellow beans, and a sauce made from reduced pheasant and duck stock. Chef Dulye is a big fan of pheasant and wonders why you don't see more of it on San Francisco restaurant menus. Alongside this dish, Co-Director of Beer (and Serious Eats columnist!) Mike Reis suggests sipping Gavroche, a rustic French red ale that offers a bit of malty sweetness that resonates with the sauce, and lively carbonation to curb the richness.
Tagliatelle with Deckle ($11)
Dulye braises ribeye cap for seven hours, then serves it on hand cut pasta with a sauce made from a reduction of the braising liquid, topped with shaved pecorino. "It's not a heavily-sauced pasta," says Dulye, "it's about focusing on the fresh pasta and the braised meat."
Bone Marrow & House Cured Pastrami Plate ($12)
A bone shank is served with a slice and two chunks of pastrami that has brined for three days and then braised, along with Acme rye bread, spicy greens, and pickled mustard seeds. "I was trying to have a little fun with bone marrow and get some more meat into the dish—you think of marrow as a spread to put on toast, and pastrami also goes on toast, so it kind of naturally goes together," says Chef Adam Dulye. Mike Reis recommends a roasty brown lager from Pretty Things to drink along with it. "The roasty bitterness in Lovely Saint Winefride cuts through the richness of the meat," Reis notes.
The Abbot's Cellar floors and walls are mostly crafted from reclaimed barn wood.
Risotto with Truffles ($29)
"The summer truffles have such a good aroma and flavor right now," says Dulye, so he includes them in this vegetarian entree, made with Carnaroli rice cooked in vegetable stock, served with local English peas and pea puree.
Local red king salmon is served with sweet Brentwood corn, butterball potatoes, and Chinese long beans, with a fried spring onion ring on top to add crunch. Mike Reis suggests drinking Cuvée Des Jonquilles, a biere de garde, with this dish: "It has interesting herbaceousness and brightness, with a lemony character that really works. We're playing off the idea of squeezing a lemon on your salmon by pairing it with this beer," says Reis.
In addition to beer on tap, Abbot's offers a voluminous bottle list—and some glass pours offered from bottles.