Solvang may be best known for its Danish pastries, wine tasting rooms, and small-town charm, but there is a restaurant that is shaking things up in the best way. Whiskey ’N Rye, an American smokehouse with a rustic-chic vibe, is quickly becoming a go-to spot for locals looking for something fresh, flavorful, and just a little unexpected.
Here, whiskey isn’t just a drink—it’s part of the dining philosophy. Don Conner and team have designed a menu that pairs smoked meats, seasonal dishes, and vibrant flavors with thoughtfully curated whiskeys and cocktails. The result? A dining experience that feels elevated yet approachable, whether you’re a seasoned whiskey fan or just curious to learn the difference between bourbon and rye.
Part of the fun is understanding the stories behind the spirits. Bourbon, America’s native whiskey, is known for its caramel and vanilla notes, thanks to being aged in new oak barrels. Rye whiskey, bold and spicy, has deep roots in early American history when settlers used hardy rye grain for distilling. Across the Atlantic, Scotch whisky—often smoky and peated—has centuries of tradition in Scotland, while Irish whiskey is famously smooth and approachable. In more recent decades, Japanese whisky has earned global respect for its elegance and balance. Each brings something unique to the table, and Whiskey ’N Rye has made these differences easy (and delicious) to explore through food pairings.
What makes Whiskey ’N Rye stand out is its mix of local and regional pride. Beers, wines, and spirits are sourced from right here in the Valley whenever possible, with Central Coast distilleries like Rod & Hammer and Rock12 featured on the menu. Pairings change seasonally, so there’s always something new to try—whether it’s a bourbon with smoked brisket in the cooler months or a Japanese whisky with a beet salad in summer.
The atmosphere is just as inviting as the menu: fireside seating for cozy nights, a warm and welcoming bar, and staff who are happy to guide you through the pairings. It feels like a place designed not just for visitors but for those of us who live here, giving the Solvang dining scene an edge while still keeping that laid-back, elevated casual Valley spirit.
Whiskey ’N Rye is more than a restaurant—it’s a new tradition in the making.
Pairing Highlights from the Seasonal Guide
Bourbon: Rich, Sweet, Full-Bodied
Known for its notes of caramel, vanilla, and oak, bourbon brings out the best in the restaurant’s Smoked Brisket. The sweetness balances the meat’s salt and smoke for a hearty, satisfying bite.
Seasonal recommendation: Fall/Winter — perfect for cozy evenings.
Rye Whiskey: Spicy, Peppery, Dry
With a sharper bite and bold spice, rye whiskey is paired with the BBQ Beast Burger, layered with pepper bacon and crispy onion rings. It’s a fiery duo that holds nothing back.
Seasonal recommendation: Fall — warming without being heavy.
Irish Whiskey: Smooth, Lightly Sweet
Bright and honeyed, Irish whiskey is the perfect contrast to rich, fried dishes like the Whiskey Fried Chicken Sandwich. Its crisp finish lifts and refreshes the palate.
Seasonal recommendation: Spring — light yet satisfying.
Scotch Whisky: Smoky or Floral
A lightly peated Scotch pairs seamlessly with Grilled Salmon, mirroring the fish’s smoky char without overpowering its delicacy.
Seasonal recommendation: Winter — ideal for fire-side sipping.
Japanese Whisky: Elegant and Balanced
Subtle smoke and fruit notes in Japanese whisky pair beautifully with the Salt Roasted Beet Salad, where earthy beets and goat cheese echo the spirit’s layers.
Seasonal recommendation: Summer — fresh, vibrant, and refined.
Specialty & Flavored Whiskeys: Dessert-Ready
For those with a sweet tooth, the Sweet Potato Maple Cheesecake and a spiced or maple-infused whiskey is a match made in holiday heaven.
Seasonal recommendation: Winter Holidays — rich and harmonious.