The Abbot's Cellar

The new restaurant from the Monk's Kettle crew looks spectacular, a cross between a 200-year-old barn and an even older cellar. Chef Adam Dulye's food is constructed simply enough to play with a wide range of beers: 35 offered by the glass, 100 by the bottle. But you should heed the waiters' pairing suggestions, even if they sound counterintuitive. Most come from the chef and owners, who spend a lot of time thinking about which drink goes with which dish. See our previous coverage.