The Abbot's Cellar


San Francisco,  California
As Abbot’s Cellar’s cicerone, Mike Reis is fluent in brew geekspeak but also offers easy-to-digest guidance on beer-and-food pairings. Listen when he tells you that carbonation is a foil for fatty dishes, or that hops have a way of fanning a fiery chile’s heat. Perfect pairing: Rochefort 6 Belgian Trappist beer with dry-aged strip loin, crisp potatoes, and roasted plums.
Last Reviewed January 2013


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