'Que
- By Sophie Jetzer
- 2 days ago
- 4 min read
Nestled in the bustling Santa Barbara Public Market, Whiskey ‘n Rye Smokehouse’s newest take on Western BBQ, ‘Que, is flourishing
By Sophie Jetzer
Fresh off watching the sunset, I wander through the stalls of Santa Barbara Public Market, finally locating ‘Que within the maze of delicious scents and eye-catching storefronts. I am greeted with ear-to-ear smiles and a charm as Southern as their pulled pork. The energy is infectious, and the front of the restaurant is buzzing with customers.
A more casual venue than Whiskey ‘n Rye’s full-service 120-person sit-down restaurant in Solvang, the good energy and even better food create a space of connection and play as a backyard barbecue might. Add out-of-this-world tender brisket and ribs that fall off the bone, and ‘Que takes the concept of comfort food to a whole new level.
Bryan Aceves, head chef and part of Whiskey ‘n Rye’s original team, becomes my spiritual guide through the world of barbecue. His excitement and enthusiasm simply bounce off of him, and it is obvious upon meeting him that this is what he loves. I ask him, “Why the Public Market?” His eyes light up as he explains, “It’s so alive. Having so many talented people in the same place is not a competition. We are all engaged together, creating high-quality food. I immediately felt welcome.” And talented they definitely are.
After enjoying the enthusiasm of both Bryan and Jason Finley, the general manager, it comes time for us to order. Completely at a loss when confronted with a menu where everything sounds amazing, the ‘Que team heroically rescues us and recommends some of their favorites and a few crowd pleasers. Delicious Blueberry Basil Lemonade in hand, we take on the journey of finding seating in the lively market.
Kindly bringing out the food to us, Bryan laughs as he directs us to a larger table, holding enough plates to constitute a feast. I am immediately blown away by the presentation—everything is begging to be photographed. Despite their “Smoked Slow–Served Fast” philosophy, ‘Que does not sacrifice an ounce of aesthetics while getting your food out to you ASAP. Served on brushed chrome platters and retro newsprint, each dish looks thoughtful and beautifully constructed, not to mention mouth-watering.
Starting us off with two best sellers, we demolish their Blueberry Cornbread and Brisket Dirty Fries. A delectable take on a classic, the fluffy, warm, and perfectly sweet cornbread is taken to a whole new level when dipped into their whipped lemon-honey butter. The Brisket Dirty Fries are saturated in a housemade smoked gouda and cheddar roux. The battered fries somehow don’t lose their crunch, and are topped with shredded brisket and pickled onions. Texturally interesting, comforting, and an absolute flavor bomb, they’re an immediate favorite.
The most colourful thing on our table is the Street Corn Salad, packing a crunchy freshness that is welcome amidst the heavier dishes. Composed of grilled yellow corn, smoked tomato, and a charred lemon vinaigrette, the flavors blend seamlessly to create the perfect partner to the barbecue.
For the main event, Bryan talks us through their Smokehouse Sampler. Made fresh daily, the sampler is comprised of all their proteins: Carolina Gold Pulled Pork, Kansas City-style Baby Back Ribs, and Texas-style Hickory-smoked Brisket, as well as two sides—we enjoy a piquant cabbage coleslaw and their brown sugar and jalapeno BBQ Bourbon Beans. All of the meat simply falls off the bone, and the three different styles and cuts allow us to fully appreciate how well ‘Que knows a smoker.
The Carolina pulled pork offers a beautiful balance of sweet and sour and is delicious paired with the kick from the coleslaw. We tap into our animal instincts to devour the sweet and sticky baby back ribs, marveling at how the bones just slip out of the incredibly tender meat. The showstopper for us, however, is the smoked Brisket. This masterpiece takes the phrase “melts in your mouth” and does one better. Disintegrating into a mouthful of lightly smoky heaven, we start discussing weekly visits just for the brisket. All of the food is so obviously fresh and seasoned to perfection by people who truly understand what makes good barbecue. Bryan explains, “West Coast barbecue is a melting pot. We aren’t bogged down by one style or another; we can combine different techniques from all over the South.” It’s true— ‘Que has found the most succulent and exquisite offerings the country has to offer and perfected them, right in our own backyard.
Rounding out our savory adventure, we salivate over the Shredded BBQ Brisket Sando. Hosting arugula, creamed horse radish, and the shredded pieces of brisket that are deemed not pretty enough to be served as-is, all tucked in a French roll, this sandwich has reached the perfect equilibrium between all flavor profiles. Sweet, savory, and a little spicy, it is gone in minutes.
To finish, the stunning Chocolate Smoked S’mores Mousse completes the delectable dining experience. A fast favorite, we savor the beautifully constructed take on a campfire classic. Made with smoked cream, the chocolate mousse sits atop a graham cracker crust and is crowned by an expertly piped and toasted Swiss meringue, sprinkled with smoked salt. Balanced, interesting, and familiar, this dessert takes you back in a totally new way.
A symphony of creativity, flavor, innovation, and intimate knowledge of a smoker, ‘Que brings all of the warm backyard energy in a casual and laid-back dining experience, while teaching its patrons a whole new appreciation for West Coast Barbeque. It’s okay if you didn’t have a grill dad like me, through good energy, great customer service, and the best BBQ in town, ‘Que feels like family.
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