Overview: Don Conner leads Whiskey ‘N Rye, a modern smokehouse concept featuring brown spirits sourced from local distilleries. The brand recently opened a fast-casual outpost named ‘Que by Whiskey ‘N Rye within the Santa Barbara Public Market in 2025. This location highlights whiskey as an ideal beverage partner for smoked foods within a California-style barbecue framework.
The Full Story
The full-service restaurant concept is differentiated by its California-style barbecue, which melds different regional American styles. To achieve this, Conner and his team traveled across the U.S., studying barbecue traditions from Texas and Kansas City to North Carolina before returning to California to create their own West Coast style.
This culinary approach relies more on smoking and grilling, featuring a selection of brisket, pulled pork, ribs, seafood, and scratch-made sides and sauces all infused with smoke. The menu is overseen by Conner, who manages the modern smokehouse format that fits into both full-service and fast-casual environments.
Brand & Industry History
Conner has deep roots in California and the industry, having recently joined the California Restaurant Association as a board member. The brand operates with several locations in California’s Central Coast, positioning itself within the crowded barbecue segment through elevated offerings.
What This Means
Elevated barbecue with a California accent serves as a differentiator for Whiskey ‘N Rye in the market. The concept fits into both a full-service and fast-casual format, allowing the brand to study traditions from various regions while maintaining a distinct West Coast identity focused on smoking and grilling.
Consumer Takeaway
The dining experience offers a wide selection of brown spirits crafted into both classic and inventive cocktails. Patrons can access this modern smokehouse menu that fits into both formats, enjoying scratch-made sides and sauces infused with smoke alongside the beverage program.
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