Early on, Chef Adam Dulye coined The Abbot's Cellar's design mantra as “rustic elegance,” which informed the design and material decisions. The goal was to leave as much of the existing structure exposed as possible, and to have the new design elements and materials feel as if they have been there a long time, working in harmony with the existing space.   

Rough materials were balanced with smoother materials for the parts of the project that get touched by guests. All of the furniture (custom booths and banquettes, custom tables and stools, and chairs) is built from walnut, sanded smooth in contrast to the rough barn wood. The extensive beer menu is built into the table—part of the walnut edge of the table is the spine of the menu, held in place to the table by hidden magnets.