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.
Originally from Chicago, IL, Ben Ripani is no stranger to craft beer culture. After graduating from the University of Iowa, Ben returned to his roots and began work for local heavy-hitter Goose Island Beer Company where he learned everything there is to know about the beer industry. In 2009, he became a certified Cicerone and moved on to Rock Bottom Brewery and, later, Revolution Brewery. It was here, acting as Bar Manager, that he developed a passion for production brewing and communicating brand differentiators and beer culture with guests through tours, programming and more.
Upon moving to the Nashville area in 2016, Ben became Smith & Lentz Brewery’s Marketing Manager, organizing and overseeing the popular Pint Nights and Beer Festivals throughout the year.
Ben now oversees the burgeoning beer program at Noelle’s three on-site restaurants and bars, most notably Makeready L&L, the hotel’s seasonal American tavern. Here, he handles all aspects of menu development and expansion, working with local and American craft brewers to bring diners and drinkers more than 40 rotating new brews and rare finds - from Sours to Hazy Pale Ales and everything in between. Ben is also responsible for creative partnerships and beer-centric programming, such as pairing dinners, launch parties, fundraisers and more.