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.
With 24 years of experience, Tony Fraske got started as an honor graduate in Culinary Arts and Hospitality Management from The Pensacola Culinary Academy and then went on to get certified in L’Art de la Boulangerie from The French Pastry School in Chicago, IL. In 2000, Tony worked as a divisional chef at Lettuce Entertain You in Chicago where he concurrently managed the operations of 2 separate restaurants as well as organized, directed and managed several high volume seafood festivals.
From there, Tony spent another 7 years making a name for himself in Illinois where he directed and operated a four-unit restaurant company with over 500 employees and annual revenues exceeding $40M at Weber Grill Restaurant. After moving to Florida to work in 4 different restaurants over the span of 6 years, Tony went back to Chicago in 2015 to serve as the executive opening chef at the Midwest's only two service, Michelin Recognized, locally sourced steakhouse, Prime & Provisions.
In 2016, Tony made his mark on the hotel industry by becoming Chef de Cuisine at Spencer’s for Steaks and Chops in Hilton Hotels in Orlando, FL. Most recently, he began as Noelle’s Executive Chef with culinary oversight of all areas including Makeready Libations & Liberation, Hidden Bar, Trade Room, In-Room Dining, Banquets and Catering events, and Rare Bird.
Chef de Cuisine
Matt Clement brings years of diverse culinary experience from his hometown Orlando to current residence in Nashville. His versatility between pastry and savory was showcased over his career as he started as a line cook at the James Beard Award nominated restaurant, The Ravenous Pig. Over the next five years, Matt worked as a chef in several different states, during which he spent time in both pastry and savory departments at nationally noted restaurants such as McCrady’s in Charleston, SC and Town House, a tasting-menu-only restaurant in Chilhowie, VA that upturned the apple-cart regarding what fine dining was (and where it could flourish).
Following his move to Nashville in 2011 he worked at Flyte World Dining & Wine, under then-Pastry Chef Tony Galzin. When Galzin left to open his own venture, Matt assumed the role of Pastry Chef. Over the next 7 years, Matt successfully established himself in the state, becoming the Pastry Chef at multiple different up-and-coming restaurants throughout the Nashville area including opening Le Sel, taking over pastry and savory duties at The Treehouse, and as the opening Pastry Chef for Henley Modern American Brasserie in the Kimpton Hotel.
In 2018, Matt was brought on as the Chef de Cuisine of Makeready Libations & Liberation, an elevated American Tavern in the heart of downtown Nashville. He is extraordinarily excited about this venture and sharing with you a comfortable atmosphere and insightful cuisine.