When Abbot’s Cellar opened this summer in the Mission, the initial buzz was that it may become something more than a gastropub. The restaurant is considered a local launch for Adam Dulye, 34, who is the chef-owner and hails from Kansas City. Dulye is a a Culinary Institute of America graduate who spent time studying charcuterie and butchery in France after graduation. He first worked at Monk’s Kettle, which is the sister restaurant to Abbot’s Cellar. Before moving to the Bay Area, Dulye cooked in craft-beer centric locations in Boulder, Vail, and Portland, Oregon, where he caught the eye of the Brewers Association. In 2009, Dulye cooked at the James Beard House, at one of the foundation’s first beer and food pairing dinners.
Dulye is the Culinary Consultant for the Brewers Association, and has spearheaded the culinary menus of several events including SAVOR: An American Craft Beer and Food Experience, the Farm to Table Pavilion at the Great American Beer Festival, and the 2012 World Beer Cup Dinner. In 2009 and 2010, Dulye worked with the Colorado Brewers Guild to showcase beer and food pairings at the Aspen Food & Wine Classic. The Noe Valley/Bernal Heights resident is currently consulting with author Janet Fletcher on a book highlighting artisan cheese and craft beer. October's tasting menu at Abbot's Cellar includes pairings like hand cut pasta with brown butter Chanterelle mushrooms, brocolli di ciccio and organic porter from Eel River Brewing; bone marrow roasted root vegetables, chervil pistou with Double Barrel ale from Firestone Walker; and for dessert a sour cream cheesecake, Marcona almond shortbread and honey gastrique paired with Moonlight Brewing’s Change of Heart.
Bay Area Bites caught up with Dulye via email and in person interviews and his comments have been edited for length and clarity.
Bay Area Bites: What do you hope to accomplish at Abbot’s Cellar as Chef-Owner? Is a Michelin star a goal?
Dulye: Getting the Michelin star was a one-liner that I used when we opened. The goal here is to keep the conversation going for beer and food, and push Abbot’s to be more than a dining establishment. For diners, that hopefully means that it’s more of an experience and that you leave with more than a full belly. If you focus on that, a lot of times, things like a Michelin star can follow.