On its face, Whiskey ’N Rye Smokehouse is a classic barbecue joint. However, Don Conner opened the restaurant with the idea to serve a lot more than ribs and brisket.
“Our primary focus is smoking and grilling more so than just meats,” Conner said. “We try to incorporate a little flare of barbecue into all of our menu items, even items that aren’t necessarily traditionally grilled or smoked.”
See the smokehouse
Whiskey ’N Rye Smokehouse is located at 442 Atterdag Road in Solvang. The restaurant is open from Monday to Friday between noon and 9 p.m. and on the weekend between 10 a.m. and 9 p.m. Call (805) 688-4227 for more information about catering, and visit whiskeynrye.com to make reservations at the restaurant.
That philosophy contributed to a diverse menu, catering to guests who follow vegan, vegetarian, and gluten free diets—or simply those who aren’t in the mood for barbecue. Conner said he wants the restaurant to have enough options to capture a large audience.
Part of the diversity comes in the form of sides. Instead of preset choices, guests pick their own from a list of 10 options, including garlic smashed potatoes, roasted chipotle vegetables, and made-to-order coleslaw. One highlight is bourbon baked beans, Conner mentioned, made with 14 different ingredients.
“It creates quite a variety,” Conner said. “We take great pride in not phoning it in for the side dishes.”
Whiskey ’N Rye opened in Solvang three years ago. Conner and chef Bryan Aceves are taking the fundamentals of their restaurant to the Santa Barbara Public Market. Que, the flagship’s “little brother,” is set to open at the market in November, Conner said. The fast-casual menu will predominantly feature barbecue, but it’ll also serve as a test site for new menu options that may make their way to Whiskey ’N Rye.
The opening of Que is a full-circle moment for Aceves, a Goleta native who joined the team in June. He met Conner at a high school culinary competition when Aceves was judging and Conner was coaching one of the teams.
“I started my career at a restaurant across the street from the Public Market,” Aceves said. “I couldn’t be more excited.”
The overarching theme of Que is “cooked slow but served fast,” Conner said, but the counter-service business model won’t take away from the quality of the experience.
“It’s going to be the same guest-focused orientation on the consumer,” Conner said.
At Whiskey ’N Rye, the staff is focused on delivering “very close to an upscale experience” for a reasonable cost. Conner calls that the “secret sauce” of the restaurant because relative to the market, the large portions of food aren’t expensive. He notices most people take leftovers home.
“People eat with their eyes,” Aceves said, so the kitchen’s “whole job is to make sure that food looks perfect before it hits the table.”
Whiskey, the namesake of the flagship restaurant, also plays a big role in the dining experience. While there is a full bar, most of the attention falls on the more than 200 whiskeys on the list. From bourbons, ryes, and scotches to Irish and Japanese whiskeys, the restaurant runs the gamut from simple to high-end spirits.
One of the five versions of an old fashioned is an espresso variation.
“It’s bourbon, coffee liqueur, butterscotch schnapps, and walnut bitters,” Conner said. “It’s a delicious drink.”
The atmosphere at Whiskey ’N Rye is warm and welcoming, Aceves said. Dark accents complement wooden tables and chairs for a modern, all-American smokehouse vibe.
“You can wear shorts, any kind of attire, and it’s very welcoming,” Aceves said. “It’s not stuffy whatsoever.”
Conner also opened a food truck that does pop-ups in nearby towns. It’s like a moving billboard on the highway for Whiskey ’N Rye, he said.
“That really allows us to expand our footprint,” Conner said.
Looking forward, they also want to grow the catering side of the business. Guests can order food for a large party and pick it up in the restaurant. No matter the shape or form, Conner and Aceves are looking forward to offering more of the Whiskey ’N Rye spirit.
“For me, it’s just getting quality food consistently across the board everywhere we go,” Aceves said. “The standards we’ve always had at Whiskey ’N Rye translates to everything we do.”
Staff Writer Madison White is craving an espresso old fashioned. Send cheers to mwhite@santamariasun.com.
This article appears in Oct 16 – Oct 23, 2025.