Initially, it would be easy to classify Hawg Stop as a biker bar—because it is. But really, Hawg Stop feels more like a place than a bar; a campfire where all are welcome.
While the live music, hawg-friendly atmosphere, and in this case, for Veterans day, a free barbecue cookout, draw people out to the spacious, country property; underneath that, it seems the close-knit family of staff and the culture that owner Delmer Barkley has cultivated is why people really congregate there. And a big part of that, behind the bar, is Cayla Herns, who in just two years time and at 25 years old became bar manager. Luckily for her, she still slings drinks, which is by far her favorite part.
Wearing two hats at work is a juggle; and on top of that she’s a mother to a seven-year-old boy and seven-month-old girl. Typically, her shifts begin at 5:45 p.m. and end around 3 a.m. and she’s thankful for those hours. Because her other half works during the day; they rarely need a babysitter.
For Herns, getting to know the eclectic group of clientele, the different bands traveling through, is the most interesting part of the day-to-day. “We get people from all over the world stopping by—from Germany, all over. We get the people that just want to listen to free music, and the people that will buy the whole bar a shot, I love the diversity.”
Live music is a big part of Hawg Stop. Bands are managed by Herns Thursdays through Sunday, with Sunday being their most popular day. That crisp day in particular, it was Logan Soileau and The Cards warming up the space— and the performance was nothing short of electrifying.
Frozen shot glass
1 shot Patrón XO Cafe
1 floater I'm Bananas Over You banana flavored cocktail
Fill the shot glass, three quarters full with Patrón XO Cafe. Pour the I'm Bananas Over You slowly down the side of the shot glass so that it floats on top. The "Monkey on Speed" is scary delicious.
And on the awkward subject of how to cut people off, Herns advises, "because people do have a negative reaction to it, you want to make it about them. Tell them, 'hey, I want you to be able to come back tomorrow.' Also, I try to make it where all of the bartenders have input; everybody is more likely to go through with it as a solution if we all came to it together."