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Great food brings people together — and Que West Coast BBQ does it with bold flavor. 🔥

Specializing in mouthwatering barbecue and smoked favorites (with plenty of vegetarian and vegan options too), Que serves up something for everyone at the Santa Barbara Public Market.

A huge thank-you to Que West Coast BBQ for supporting our program and investing in the next generation of athletes. Your support fuels our team in more ways than one.

We’re proud to have you on our team. 🥍

Great food brings people together — and Que West Coast BBQ does it with bold flavor. 🔥

Specializing in mouthwatering barbecue and smoked favorites (with plenty of vegetarian and vegan options too), Que serves up something for everyone at the Santa Barbara Public Market.

A huge thank-you to Que West Coast BBQ for supporting our program and investing in the next generation of athletes. Your support fuels our team in more ways than one.

We’re proud to have you on our team. 🥍

Get our signature Smokehouse Burger, featuring a brisket/short-rib patty topped with added hickory smoked brisket, cheddar cheese, crispy fried onions and our Kansas City-style BBQ sauce, served on a pillowy potato bun for just $10! @sbpublicmarket, #sbindysandwichweek, #whiskeynryebbq, #santabarbara

🔥Craving bold, smoky flavor with a twist? ‘Que brings you slow-smoked BBQ served fast. From hickory-smoked brisket and BBQ burgers to house-made sauces and fresh lemonades, every dish blends tradition with creativity.

Brought to you by the team behind Whiskey ‘N Rye, ‘Que delivers a modern take on the classic smokehouse experience that you’ll definitely want to try!🥩

‘Que by Whiskey ‘N Rye
Santa Barbara Public Market
📍38 W Victoria St

Dinner with the boys

Dinner with the boys

Dinner with the boys

Dinner with the boys

Dinner with the boys

This week the Santa Barbara Public Market welcomed the opening of 'Que, the SB outpost for @whiskeynryebbq smokehouse restaurant in Solvang's Atterdag Square.

Executive Chef Bryan Aceves, a Santa Barbara City College culinary school alum and most recently the executive chef at Firestone, is at the helm offering a variety of American barbeque from brisket, pulled pork and baby back ribs.

@quesmokeshack also adds a few speciality items of note: a blueberry cornbread with whipped lemon-honey butter, a grilled and smokey chicken sandwich with smoked tomato jam, arugula and basil aioli on a French roll, a "moo-less burnt ends" sandwich made with smoked jackfruit and mushrooms, crispy onion, pickles, dill coleslaw and Tamari BBQ sauce on a French roll. If you have room for dessert, a notable is a chocolate smoked s'mores mousse with Italian meringue, graham cracker crust and caramel drizzle.

As with all restaurant openings, allow some time for the new crew to adjust to the space! Welcome to Santa Barbara!
Photography: @francollinphoto1

This week the Santa Barbara Public Market welcomed the opening of 'Que, the SB outpost for @whiskeynryebbq smokehouse restaurant in Solvang's Atterdag Square.

Executive Chef Bryan Aceves, a Santa Barbara City College culinary school alum and most recently the executive chef at Firestone, is at the helm offering a variety of American barbeque from brisket, pulled pork and baby back ribs.

@quesmokeshack also adds a few speciality items of note: a blueberry cornbread with whipped lemon-honey butter, a grilled and smokey chicken sandwich with smoked tomato jam, arugula and basil aioli on a French roll, a "moo-less burnt ends" sandwich made with smoked jackfruit and mushrooms, crispy onion, pickles, dill coleslaw and Tamari BBQ sauce on a French roll. If you have room for dessert, a notable is a chocolate smoked s'mores mousse with Italian meringue, graham cracker crust and caramel drizzle.

As with all restaurant openings, allow some time for the new crew to adjust to the space! Welcome to Santa Barbara!
Photography: @francollinphoto1

This week the Santa Barbara Public Market welcomed the opening of 'Que, the SB outpost for @whiskeynryebbq smokehouse restaurant in Solvang's Atterdag Square.

Executive Chef Bryan Aceves, a Santa Barbara City College culinary school alum and most recently the executive chef at Firestone, is at the helm offering a variety of American barbeque from brisket, pulled pork and baby back ribs.

@quesmokeshack also adds a few speciality items of note: a blueberry cornbread with whipped lemon-honey butter, a grilled and smokey chicken sandwich with smoked tomato jam, arugula and basil aioli on a French roll, a "moo-less burnt ends" sandwich made with smoked jackfruit and mushrooms, crispy onion, pickles, dill coleslaw and Tamari BBQ sauce on a French roll. If you have room for dessert, a notable is a chocolate smoked s'mores mousse with Italian meringue, graham cracker crust and caramel drizzle.

As with all restaurant openings, allow some time for the new crew to adjust to the space! Welcome to Santa Barbara!
Photography: @francollinphoto1

This week the Santa Barbara Public Market welcomed the opening of 'Que, the SB outpost for @whiskeynryebbq smokehouse restaurant in Solvang's Atterdag Square.

Executive Chef Bryan Aceves, a Santa Barbara City College culinary school alum and most recently the executive chef at Firestone, is at the helm offering a variety of American barbeque from brisket, pulled pork and baby back ribs.

@quesmokeshack also adds a few speciality items of note: a blueberry cornbread with whipped lemon-honey butter, a grilled and smokey chicken sandwich with smoked tomato jam, arugula and basil aioli on a French roll, a "moo-less burnt ends" sandwich made with smoked jackfruit and mushrooms, crispy onion, pickles, dill coleslaw and Tamari BBQ sauce on a French roll. If you have room for dessert, a notable is a chocolate smoked s'mores mousse with Italian meringue, graham cracker crust and caramel drizzle.

As with all restaurant openings, allow some time for the new crew to adjust to the space! Welcome to Santa Barbara!
Photography: @francollinphoto1

🍗 come with me to try @sbpublicmarket newest addition, @quesmokeshack by @whiskeynryebbq ! They bring with them from solvang all the west coast bbq flavors you love, plus some new things to try! I love their pulled pork and brisket (they have a great sampler to try a little of everything). It was smokey and seasoned well, I loved my visit and highly recommend popping in soon to try for yourself! PS they are going to start catering soon too so be on the lookout for that! Cheers! 🍗 #supportlocal #localbbq #bbq #whiskynrye #publicmarket

Barbecue has always been about more than meat.
It’s about time, heat, patience and the people willing to stand in it.

Opening day at @quesmokeshack felt like that.

Their GM, Matthew running laps around @sbpublicmarket , hustling plates out by hand while the pager system is getting set up.

Chef Bryan wasn’t tucked away behind the line. He was out front talking to the community, explaining what was on the smoker, breaking things down for anyone curious enough to ask. Even handing out samples to little foodies, letting them taste something new. Teaching without preaching. Sharing without show.

These are the moments that matter (to me, atleast). 𝐓𝐡𝐞 𝐬𝐦𝐚𝐥𝐥, 𝐮𝐧𝐠𝐥𝐚𝐦𝐨𝐫𝐨𝐮𝐬 𝐚𝐜𝐭𝐬 𝐭𝐡𝐚𝐭 𝐧𝐞𝐯𝐞𝐫 𝐦𝐚𝐤𝐞 𝐭𝐡𝐞 𝐩𝐫𝐞𝐬𝐬 𝐫𝐞𝐥𝐞𝐚𝐬𝐞 𝐛𝐮𝐭 𝐭𝐞𝐥𝐥 𝐲𝐨𝐮 𝐞𝐯𝐞𝐫𝐲𝐭𝐡𝐢𝐧𝐠 𝐚𝐛𝐨𝐮𝐭 𝐚 𝐩𝐥𝐚𝐜𝐞 𝐛𝐞𝐟𝐨𝐫𝐞 𝐭𝐡𝐞 𝐟𝐨𝐨𝐝 𝐞𝐯𝐞𝐧 𝐡𝐢𝐭𝐬 𝐭𝐡𝐞 𝐭𝐚𝐛𝐥𝐞.

𝐘𝐞𝐬, 𝐭𝐡𝐞 𝐛𝐚𝐫𝐛𝐞𝐜𝐮𝐞 𝐡𝐢𝐭𝐬.
𝐘𝐞𝐬, 𝐭𝐡𝐞 𝐬𝐦𝐨𝐤𝐞 𝐢𝐬 𝐫𝐞𝐚𝐥.
𝐅𝐨𝐨𝐝? 𝐏𝐡𝐞𝐧𝐨𝐦𝐞𝐧𝐚𝐥.
But what stuck with me was the humility. The pride. The care.

That’s the kind of spot worth your time. And that’s barbecue the way it’s always meant to be.

The Ultimate ‘Que Experience 🔥

‘Que by the folks at @whiskeynryebbq is now open at the #SBPM.

Try them out today! Tag them, post them, and let us know what you think 👊 @quesmokeshack

#sbpublicmarket #santabarbara #westcoastbbq #whiskeyandrye #ribs #bbq #brisket #downtownsb

Craving smokehouse goodness - Need we say more? See you tomorrow at 'Que!
#santabarbara #santabarbarapublicmarket #whiskeynryebbq

Lunch plans tomorrow? You do NOW! Join us when 'Que by Whiskey 'N Rye opens Monday, December 15th in the Santa Barbara Public Market at 11:30am. #santabarbarapublicmarket #santabarbara #whiskeynryebbq

We are excited to share 'Que by Whiskey 'N Rye has arrived! Opening Monday, December 15th at 11:30am in Santa Barbara's Public Market. Join us for the central Coast's Best BBQ! #santabarbarapublicmarket #whiskeynryebbq