Elevated barbecue with a California accent is a differentiator for Whiskey ‘N Rye

Don Conner is CEO of Whiskey ‘N Rye with several locationsin California’s Central Coast. The full-service “modern smokehouse” is differentiated by its California-style barbecue, which is a melding of different regional American styles. The restaurant concept is also known for its wide selection of brown spirits, many of which are sourced from local distilleries and are crafted into both classic and inventive cocktails. In 2025, Conner opened ‘Que by Whiskey ‘N Rye, an outpost in the Santa Barbara Public Market that’s a fast-casual version of its older sibling. For both menus, he and his team traveled across the U.S., studying barbecue traditions from Texas and Kansas City to North Carolina, then returned to California to create their own West Coast style. This style relies more on smoking and grilling, with a selection of brisket, pulled pork, ribs, seafood, and scratch-made sides and sauces all infused with smoke. With deep roots in California and the industry, Conner has recently joined the California Restaurant Association as a board member. Listen as he describes how he sets Whisky ‘N Rye apart in the crowded barbecue segment, why whiskey is such a great beverage partner for smoked foods, and his plans for growth inboth fast casual and full-service.We recorded this episode of the podcast at Informa’s CREATE, the conference for emerging restaurateurs, held at the Terranea resort in Rancho Palos Verdes, California, in July. Menu Talk is a collaboration between Restaurant Business Senior Menu Editor Pat Cobe and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News.