work like a dog.
drink like a fish.
Makeready serves as a breakroom and beer hall for ladies and gentlemen in need of an honest meal and a pint after a hard day’s work. Located on the ground floor of Noelle, Makeready offers a seasonal approach to American tavern cuisine.
With our backs to Printers Alley, Makeready pays homage to our forefathers—the printmakers, rule-breakers, and publishers who used to call this place home. In printing, a “makeready” is a tool we use to make sure we get it right. Because at the end of the day it all comes back to preparation.
As grandad used to say, a well oiled machine never falters.
Born in Gainesville, Florida, Daniel Herget developed an early interest in the culinary industry while working for a variety of family-run restaurants. He studied at Johnson & Wales in Miami, graduating Magna Cum Laude with a Culinary Arts degree in 2008, and then Summa Cum Laude with a Pastry Arts degree in 2009.
For the next five years, Daniel successfully established himself in the state, cooking his way through the kitchens of top Miami restaurants including Wynwood Kitchen and Bar, Wish, Oak Tavern, and La Goulue. In 2014, Herget moved to Nashville, Tennessee where he worked under Chef Sarah Gavigan at Otaku Ramen.
IN 2015, HERGET OPENED LITTLE OCTOPUS. WHERE HE FASHIONED PLATES OF MINIMALLY PROCESSED FOOD INCORPORATING A BOLD PALETTE OF THE CARIBBEAN, ASIA, AND LATIN AMERICA. IN 2017, HE WAS BROUGHT ON BY NOELLE’S MAKEREADY LIBATIONS & LIBERATION AS EXECUTIVE CHEF.
Director of Culinary
Born in upstate New York, Elliot Cunniff successfully established himself in the state’s capital and was named “Rising Star Chef” by the Albany Chef’s Food & Wine Festival at the young age of 25. shortly after, he moved to New York City to accept a position with renowned French culinary personality, Daniel Boulud at his signature restaurant.
From there, Elliot went on to run the kitchen at DB Bistro, before he was sought out by American Chef and Restaurateur David Burke, with whom he worked for several years refining a modern eye for American cuisine.
Cunniff moved on to develop the culinary programs at The Soho Grand Hotel before heading south to Nashville where he consulted with local institution Watermark and newcomer Little Octopus. Most recently his energy is focused on the opening of experiential Printer’s Alley accommodations “Noelle” as Director of Culinary.