What's Happening?
Don Conner, a barbecue enthusiast, is spearheading a culinary transformation in California by introducing a unique West Coast style of barbecue. Conner's approach blends traditional American barbecue techniques with innovative ingredients and methods,
aiming to redefine the barbecue experience. His concept, Whiskey 'N Rye, opened in 2023 in Solvang, California, and has since expanded to Santa Barbara with a fast-casual concept called 'Que. Conner's vision includes not only traditional meats but also smoked vegetables and unique dishes like smoked jackfruit and spaghetti squash noodles. His establishments also feature an extensive whiskey menu, pairing over 200 varieties with the barbecue offerings. Conner plans to open 12 to 14 'Que locations and several full-service Whiskey 'N Rye locations in the Santa Barbara area over the next five years.
Why It's Important?
Conner's innovative approach to barbecue is significant as it challenges traditional culinary norms and expands the scope of what barbecue can be. By incorporating diverse ingredients and techniques, Conner is not only attracting a broader audience but also setting a new standard for the restaurant industry in California. This evolution in barbecue could influence other restaurateurs to explore similar innovations, potentially leading to a broader culinary renaissance. The focus on pairing barbecue with a wide selection of whiskeys also highlights a growing trend of experiential dining, where the emphasis is on creating a holistic and memorable dining experience. This could have a lasting impact on the hospitality industry, encouraging more establishments to innovate and diversify their offerings.
What's Next?
Conner's future plans include expanding his barbecue concepts across California, with a goal of opening multiple new locations. This expansion is likely to attract attention from both consumers and competitors, potentially sparking a wave of similar innovations in the region. As Conner continues to push the boundaries of traditional barbecue, it will be interesting to see how his concepts are received by the broader culinary community and whether they inspire further experimentation in the industry. Additionally, the success of his whiskey pairings could lead to increased interest in craft spirits and their integration into dining experiences.
