Winter 2023

dozen shapes of pasta and ravioli offered by Bigoli, Chef Michele Cremonese’s Sand City production and retail facility. Cremonese previously owned Basil restau- rant in Carmel, where he made his own pasta, a hugely popular menu item. Eventually he wanted a more family- and schedule-friendly livelihood than a restaurant affords and hit on this concept. “No one was making authentic, KSSH UYEPMX] TVSHYGX YWMRK XLI FIWX -XEPMER ¾SYV making pasta the way it’s supposed to be,” Cremonese says. ,I [EW E SRI QER WLS[ EX ½VWX WTIRHMRK mornings making deliveries, afternoons making pasta, evenings packaging. The clientele was GSQQIVGMEP EX ½VWX°&MKSPM TVSHYGXW LEZI FIIR IQFVEGIH F] EPP QENSV PSGEP GLIJW°FYX WSSR Basil patrons who missed his pasta began appearing at his door asking to buy a pound or two.“The demand grew so much that we added a retail space,” Cremonese says. “It’s tiny, but a great experience.” Currently, 10 Bigoli employees produce 500 pounds of pasta daily. In addition, the company offers house-made pasta sauces and frozen meal kits. Bigoli is at 826 Orange Avenue in Sand City. For more information, visit www.bigolifreshpasta.com . CRAFT BEER HOUSE OPENS CARMEL LOCATION In 1978 there were 89 craft breweries in the U.S.; by 2022, 9,709. Interest in interesting brews is alive and well.Three Monterey Peninsula businesspeople have been riding that wave with Post No Bills Craft Beer House in Sand City.To slake the thirst of Carmelites, they’ve opened a second location in the Barnyard ShoppingVillage in Carmel. “We thought about expanding our Sand City location, wanting to add food,” says Kye Ricks, owner along with his wife Sarah Ricks and part- ner Michael Kohler. That didn’t materialize, and the storefront that formerly housed Erik’s Deli was available. “We fell in love with it. It looked like a great place to drink beer.” And it is. The pub opened in summer 2023. Of course, the emphasis is on beer; 14 rotating XETW TSYV QSWX QENSV WX]PIW°-4%W 4MPWRIVW Stouts, etc. Ricks curates the selections. “I’ve been ordering for Sand City since 2014 and have tasted a lot of beers, paying attention to quality. I never pour anything I wouldn’t drink.” The team enlisted Chef Allen Constant to develop the menu. “It’s fairly simple,” Ricks says. “The emphasis is on quality, affordable items XLEX KS [IPP [MXL FIIV² 8LEX QIERW ¾EXFVIEHW sandwiches, salads and innovative appetizers such as fried avocado wedges with a sriracha dipping sauce. For more information, visit www.postnobills.net . 170 C A R M E L M A G A Z I N E • W I N T E R 2 0 2 3 Kye Ricks and his partners at Post No Bills Craft Beer House in Sand City have opened a new Carmel location at the Barnyard Shopping Village, featuring 14 rotating beers on tap, a diverse selection of bottles and cans and a menu of beer-friendly foods. Photo: Kelli Uldall