August 8, 2023 – Fun fact: Beer tastes better if you have to wait for it.
That’s the case at The Barnyard Shopping Center, where the second Post No Bills has soft opened after cascading delays that ultimately stretched beyond two and a half years.
Early returns suggest it was worth the wait.
Post No Bills 2 enjoys a soaring space in the former Erik’s Deli, with high ceilings in the fore, a dozen plus shiny taps, a keg chandelier above, keg sinks in the loo, two modest patios and water buffalo hide lounge couches.
It also includes a full kitchen to complement the craft taps.
For the soft opening Aug. 3, the pours ranged from a Faction Rye Red to a Society the Harlot Belgian blonde to a Coronado Super Fruit Organic Cider to a Cascade Blueberry in Paradis.
Russian River Brewing’s Pliny the Elder and Discretion Brewing’s Rhombi Quadruple also merit mention.
PNB co-owner Michael Kohler credits his partner Kye Ricks for cultivating a compelling range of brews.
“Two reasons we’ve been able to survive is we serve beers other places don’t carry, and we serve what our customers want to drink,” he says. “You can go to Safeway and get all kinds of craft beer, so we can’t be less than very careful about what we stock.”
For now there are 14 taps, which Kohler describes as “a minimum number for us to serve styles we want to share,” and may grow along with its audience.
“We’re trying to create an inventory of beers that doesn’t exist on this side of town,” Kohler says.
From the kitchen the selections cover a lot of pub-friendly bases, with solid execution.
“Small / shared plates” ($7-$16) bring on marinated olives, pastrami fries, crispy avocado spears, burrata with heirloom tomatoes and basil, and giant pretzels made with spent grain.
Charcuterie and cheese boards ($24 or $35) and three flatbreads (Margherita, pepperoni-jalapeño-onion and barbecue chicken, $14-$15) also figure in.
Salads and sandwiches ($12-$18) complete the lineup with items like a robust Caesar, chicken pesto panini, and Kohler’s favorite, a caponata and burrata open-faced number with roasted eggplant and tomato relish.
“The focus is small bites at affordable price points,” he says.
Murmurs around the soft tasting suggested PNB Barnyard hopes to keep doors open late to invite in the industry crowd. Opening hours are noon-10pm Sunday through Wednesday and noon-midnight Thursday through Saturday.
Ricks wasn’t available for comment on my first visit. He had his ear glued to phone, eyes to laptop, troubleshooting problems with the point-of-sale system and bar-kitchen ticket printing.
“That’s why we soft opened, before it was packed!” he told me later. “Each day we’ve been a little better.”
He and Kohler took over Post No Bills from Mark and Jeff Moses in 2017 and have steadily built on its reputation as the preeminent tap-and-bottle shop in the area, despite an off-the-radar home base in Sand City’s Independent building.
They’re hoping to establish the new outpost as another haven for craft connoisseurs and conversation-first souls (though there is a flat screen for sports).
The grand opening happens Saturday, Aug. 12, with merch for first 100 attendees, special cellared beers (“fan favorites,” per Ricks) and a DJ on the ones and twos.
The can and bottle selection doesn’t currently compete with that of Sand City’s, but will expand as the place matures. (Photo: Mark C. Anderson)
The forward-facing position of the spot—which had been empty for years—bodes well for the Barnyard.
“Before the empty building made it feel like the whole place was abandoned,” Ricks says. “Now when you turn down Carmel Rancho Lane and see people on the patio, you want to stop and check out what’s going on in the Barnyard.”
By day four Ricks sounds practically levitational with the progress, and is eager for upcoming permitting that will allow families to come in (which isn’t allowed at the Sand City location).
“Even with the hiccups this has been amazing,” he says. “I’ve had a smile on my face so much my cheeks hurt. I feel like a weight has been lifted off of me. Before it was like, ‘When is this going to happen?’ Now it’s hearing great feedback from everyone about how good it looks, how they enjoy the food and the patio, and how much Carmel needed something like this. I’ve been on cloud nine.”
More at postnobills.net.
About the author
Mark C. Anderson, EMB's managing editor and "Found Treasures" columnist, welcomes responsible and irresponsible feedback. Correspond via mark@ediblemontereybay.com.
