About San Francisco
The neighborhood tavern. At once a restaurant, a bar, a gathering place. The Monks Kettle is all of these, all the time, to all comers, as any tavern should be. A place where all are welcome, where the mission is simply to create a place people want to be.
Opening its doors in December 2007, at the forefront of the craft beer boom sweeping the country, The Monk’s Kettle is a neighborhood tavern in San Francisco’s Mission District offering upscale pub fare and a broad and balanced craft beer list.
The Kitchen provides a ‘from scratch’, seasonally driven menu. Our world-renowned beer list offers 28 drafts, 1 cask engine and around 150 in the bottle (including vintage selections from the cellar) in a wide range of styles, and specializing in local and Belgian brews.
And our friendly and knowledgeable staff will happily guide you through the tavern’s extensive beer and food offerings.
A place people want to be. Plain and simple.
A menu for any occasion. No matter the time of day, the size of the meal, as a celebration or just for sustenance.
A beer for every palate. A well balanced and carefully curated list with most styles represented with the best offerings available to us.
A well trained and highly educated staff. All employees are highly versed in the list specifically, and in the craft beer world generally. Each employee receives an intensive education upon hire, complete with rounds of testing. Tasting and product notes are shared with the staff on a weekly basis for every beer we serve; tastings and tests continue throughout their tenure. The company also pays for all staff members who pass any level of the Cicerone program while working for us. Bottom line, our staff members are highly trained in the art and science of craft beer and food pairing.
Proper beer service. Coolers are set at 40, 50 and 55 degrees to ensure all beer is served at its proper temperature. We use dozens of types of glasses, including many proprietary glasses, to optimize the beer’s enjoyment; all glassware is polished clean, then rinsed. to ensure its beer-readiness.
Clean Draft Lines. We cannot stress the importance of clean draft lines for good tasting beer—this needs to be the industry standard. We clean draft lines between tapping kegs; and every two weeks the entire system and all its parts are broken down and scrubbed. It’s nothing you can see but makes all the difference.