Go ahead, compare the place to an old-world monastery—with its high ceilings, reclaimed 1880s barn wood floor, two-story stone cellar and all those monks. Okay, we’re kidding—no monks.

You’ll want to take over the sole window booth and grab the beer list (hint: it’s under the table). If you need a moment, we’ll understand: the list has roughly 100 bottled beers, 20 on tap and a handful poured by the glass from 750 mL bottles. (If you’re wondering how they store all of this, look no further than the 500-case-capacity cellar in back.)

With a three-star ranking from Michael Bauer and a longlist nod for Outstanding Bar Program in this year's James Beard Awards, The Abbot's Cellar has taken its intended place as a national leader in craft beer and beer and food pairing. The restaurant is the second effort from the Monk's Kettle team of Christian Albertson, Nat Cutler, and chef Adam Dulye, and its massive 100-seat space was intended, in part, to help assuage the near-constant waits at its much smaller predecessor.