Executive Chef Kyle Mendenhall, from the beer-heavy and noted The Kitchen in Colorado, will do a guest chef stint at Abbot’s Cellar on Sun, December 2. Why? Well, for starters, Abbot's Cellar Executive Chef Adam Dulye and Mendenhall are old pal. Also? They both love beer, and it shows in both their work. And we would be remiss not to point it out. (Hey, Abbot's, if you recall, received acclaim from Michael Bauer, who gave it three stars.)

Menu will be as follows:

Small plates:

Mussels on toast, escarole, dulse, leeks & gft
Colorado crones, costa, queso de mano & saba
Cabbage, mutsu apple, caraway, oregon blue & sherry vinegar
Farm egg raviolo, nettles, pine nuts, parmesan & sprouts
Monterey Bay squid, coriander & lemon

Large plates:

Heirloom squash farrotto, chickpeas, cumin yogurt & cilantro
Farfalle tonde, braised rabbit, chanterelles, tomato & marjoram
Grilled swordfish, pepperonata, smashed potatoes & parsley
NY beef steak, duck fat potatoes, greens & béarnaise
Seared sea bass, prosciutto, lentils, brussels sprouts & verjus beurre blanc
Roast lamb sirloin, cannellini beans, lacinato kale & anchoyade

Oh dear, that sounds perfectly autumnal. And if that doesn't excite you, Abbot's has a way boss sink engraved to look like a beer bottle. So there's that.

Reservations can be made here. Dinner starts at 5:30 pm this Sunday.