Whiskey ‘N Rye Smokehouse was born out of a long journey across the country, one that was less about chasing specific recipes and more about understanding the soul of American barbecue.
The team behind the Solvang restaurant at 442 Atterdag Road learned quickly that great barbecue is not defined by a single wood, rub or regional technique.
What truly stood out was the sense of community that surrounds the tradition. Every region has its own signature elements, but everywhere they traveled the constant was people coming together to share a meal and slow down for a moment.
That spirit became the foundation of their West Coast style, which embraces diversity and openness rather than strict regional identity.
They use a hickory base to anchor the menu in a classic flavor, then move freely and creatively from there.
The Whiskey ‘N Rye hickory-smoked brisket is a cut above. Credit: Whiskey ‘N Rye photo
You can’t go wrong with Whiskey ‘N Rye’s Barbecue Sampler Trio, which boasts a half-rack of hickory-smoked baby back ribs, brisket and pulled pork tossed in Carolina Gold BBQ sauce. Credit: Whiskey ‘N Rye photo
The drink menu includes more than 200 whiskeys and a bourbon-centered cocktail list. Credit: Whiskey ‘N Rye photo
The Whiskey ‘N Rye Burger is anchored with a brisket and short rib blend of deliciousness. Credit: Whiskey ‘N Rye photo
In fact, one of the biggest revelations from their travels was how often the side dishes lagged behind the quality of the meats. While the barbecue was fantastic in many cities, the supporting dishes were not always given the same care.
That led to their commitment to developing sides that stand on their own and bring real excitement to the plate.
At Whiskey ‘N Rye, the team sees barbecue as something that should be available to everyone. That belief guides their approach to balancing tradition with California creativity, including their plant-forward options.
For them, the true tradition of barbecue lies in the method and the sense of community, not just the type of protein on the smoker. They use the same techniques of fire, smoke, and time on vegetables and plant proteins as they do on meat and seafood.
Chef Bryan Aceves’ creative process is rooted in a simple guiding question: Does it taste good?
But the real work comes from understanding what makes a dish craveable. The team constantly adjusts salt, sweetness, acidity and heat while paying close attention to color, texture and the way the dish feels to eat.
The goal is to create food that brings comfort and satisfaction, the kind that keeps guests thinking about their next visit.
The true tradition of barbecue lies in the method and the sense of community, not just the type of protein on the smoker.
Whiskey ‘N Rye’s popularity in Solvang set the stage for their next chapter, the launch of Que at the Santa Barbara Public Market.
Que takes the heart of Whiskey ‘N Rye and adapts it to a quicker service style without compromising the quality or intention behind the food. They carry over the same commitment to premium ingredients and careful preparation.
Even with a faster pace, the soul of the experience remains intact. Their hope is for guests to enjoy food that tastes like it took hours to make, even when it is served within minutes.
The beverage program plays an important role in shaping the identity of both concepts. With more than 200 whiskeys and a bourbon-centered cocktail list, pairing the right drink with barbecue becomes an essential part of the experience.
The team approaches whiskey the same way they approach food by studying how different flavor profiles interact.
A whiskey with a briny punch might balance the richness of brisket, while a bourbon cocktail with citrus and bitters can brighten a heavier dish like Brisket Dirty Fries.
Some pairings are meant to complement while others are designed to refresh the palate entirely. The fun comes from experimenting and discovering what combination elevates both the dish and the drink.
Their motto for Que, “made slow and served fast,” captures the heart of their philosophy.
The slow part represents all the unseen work, from nurturing a brisket for hours to meticulous recipe testing and proper station setup. It is the time invested in planning and preparation that ensures flavor and consistency.
The fast part reflects their promise to the guest. When someone comes in to eat, the result of that long process should be served quickly and smoothly so they can enjoy a meal that tastes thoughtful without waiting for it.
Whiskey ‘N Rye and Que are ultimately driven by passion. The food is built with care, the service is rooted in hospitality, and every decision comes back to community.
Their journey across the country taught them that barbecue is more than a cooking method. It is an experience meant to be shared, and they aim to bring that feeling to every guest who sits at their table.
Dining and Cooking