About Us | Monk's Kettle
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About Us

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.

Our Aim

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.

Owner, Christian Albertson

Christian has worked and excelled in every position in the restaurant business over the past 20 years, in many different types of places: New York, Boston, Boulder, and San Francisco.

He spent time at The Mountain Sun Pub & Brewery and the Parish Café before moving to San Francisco. Christian teamed up with partner, Nat Cutler, and the duo created The Monk’s Kettle in the winter of 2007. Christian started off working shifts throughout the restaurant including behind the bar, working the floor, and managing shifts. Not only did Christian build the team, and put together a staff, he also developed the operational systems behind one of the city’s busiest and premier gastro-pubs. Christian oversees the buying and cellaring of all of the beer, and spends a great deal of time training his team on how to best pair beer with food.

The Monk’s Kettle has become known nationally for its beer program, receiving recognition from GQ Magazine, 7x7 Magazine and many others.

In his free time, Christian spends time with his wife and two kids.

Owner, Nat Cutler

Nat was born and raised in Seattle WA, but chose the Bay Area as his home at the start of 2007. Armed with a BA in Economics from Claremont McKenna, and absolutely no restaurant experience, he planned to team up with partner Christian Albertson to open The Monk’s Kettle later that year. Fortunately, he was able to cut his restaurant teeth with a brief stint at San Francisco institution Zuni Café, as well as hone his beer acumen with the help of City Beer Store, before Monks opened its doors.

Nat spent the first two years of Monk’s life splitting time between bartending, managing, and creating and overseeing all administrative aspects of the company: accounting systems, budgeting, financial analysis and any other random tasks that fell his way. Since then, he has removed himself from floor duties to focus all his efforts on creating a long-term, sustainable model for the efficiency and growth of the company.

The Monk’s Kettle has become known nationally, receiving recognition from GQ Magazine, 7x7 Magazine and many others.

In his free time, you can find him with his wife and two daughters.

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