{"id":57919,"date":"2024-09-11T00:01:40","date_gmt":"2024-09-11T06:01:40","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=57919"},"modified":"2025-10-16T08:04:22","modified_gmt":"2025-10-16T14:04:22","slug":"sobremesa-restaurant-brewery-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=57919","title":{"rendered":"Sobremesa Restaurant & Brewery – Albuquerque, New Mexico (CLOSED)"},"content":{"rendered":"
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Sobremesa Restaurant & Brewery<\/figcaption><\/figure>\n

In June, 2021, Eater.com published a list of “the 21 Essential Restaurants in Albuquerque<\/a><\/strong>.” Unlike so many “clickbait” articles from national publications purporting to tell New Mexicans which restaurants across the Land of Enchantment serve the “best this” and the “best that,” the Eater feature was penned by Justin De La Rosa who actually knows this state very well.\u00a0 In fact, in 2015 Justin earned a “Local Hero Award<\/a><\/strong>” from Edible New Mexico as “best food writer.”<\/p>\n

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The Capacious Interior of Sobremesa<\/figcaption><\/figure>\n

If you’re wondering what constitutes an “Essential Restaurant,” Eater’s erstwhile national critic Bill Addison defined the term to mean “indispensable to their neighborhoods, and eventually to their towns and whole regions,<\/em>\u201d to \u201cultimately become vital to how we understand ourselves, and others, at the table<\/em>.\u201d\u00a0 \u00a0In other words, restaurants accorded the “essential” designation by Eater are more than among the best restaurants in their town.\u00a0 They are transcendent presences that feed the soul as well as the stomach.<\/p>\n

It’s a virtual certainty that Mary & Tito’s<\/strong><\/a>would make the list after having been named one of America’s 38 Essential Restaurants in 2018<\/strong><\/a><.\u00a0 It’s also no surprise that restaurants (Campo at Los Poblanos<\/strong><\/a> and Frenchish) helmed by multiple-time James Beard Foundation Chef of the Year nominees would also be on the list.\u00a0 Being Albuquerque, no one will be shocked that the list is a medley of venerable old-school eateries and contemporary restaurants or that New Mexican and Mexican resaurants were prominent.<\/p>\n

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Carne Adovada Empanada<\/figcaption><\/figure>\n

For me the biggest surprise was that the very first restaurant listed was one of the city’s newest.\u00a0 As Justin explained “Sobremesa Restaurant & Brewery opened its doors on Albuquerque\u2019s Westside in September, 2020. Despite the timing, the seasoned ownership team of bar and brewery pros made starting a business during a global crisis look easy. Fast-forward to today: Sobremesa has earned a name for itself not only for its top-notch craft beer, but also for a Spanish- and New Mexican-inspired menu of tacos, burgers, and bocadillos. Catch live music Mondays on the wraparound patio, and bring your growler so you can take home some pints of the brewery\u2019s signature Siesta Stout<\/em>.”<\/p>\n

My friend and most trusted source of restaurant information in the metropolitan area \u00a0Howie \u201cthe Duke of the Duke City\u201d Kaibel<\/strong><\/a> wasn’t nearly as enamored of Sobremesa as Justin was.\u00a0 Howie’s Yelp review<\/strong><\/a> recognized Sobremesa’s promise: “I feel like this place is on the cusp of nailing it<\/em>,” and potential: “Sobremesa should be the neighborhood gem that hits every note and dares us to leave<\/em>.”\u00a0 But, he conceded after his second visit: “The food overlooks some obvious improvements, at least what I’ve so far explored.\u00a0<\/em><\/p>\n

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Beet Salad<\/figcaption><\/figure>\n

Howie’s critique expounds on the shortcomings of Sobremesa’s culinary fare:\u00a0The green chile buffalo wings are curiously candy sweet; the blue cheese so thick it seems straight outta the mayo jar. The massive platter of loaded fries were smothered in nacho cheese, something I’d anticipate from a fast food joint. Our previous meal was flat, to boot. When it comes to a venue like this one, that aspires to elevate local drinking and dining into something that flattens the franchises surrounding them, I have higher standards. I think with time, they’ll get there, but they have a ways to go<\/em>.”<\/p>\n

Step into Sobremesa and it’s easy to see why Howie believes “Sobremesa should be the neighborhood gem that hits every note and dares us to leave.”\u00a0\u00a0<\/em>It’s a beautiful space–modern, inviting and comforting.\u00a0 Befitting the translation of its Spanish name, Sobremesa would be a terrific spot in which to indulge in the Spanish tradition of relaxing at the table after a meal.\u00a0 Whether that table is on the sprawling wrap-around patio or inside the commodious space, you’ll be treated like a welcome guest.\u00a0 The wait staff (ask for the beautiful Alex) is on-the-spot and knowledgeable.<\/p>\n

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Fish n’ Chips<\/figcaption><\/figure>\n

The menu offers traditional New Mexican, Mexican and Spanish comfort food favorites–not the substantial stuff like enchiladas and burritos, but smaller fare like nachos, salsa and chips, posole, empanadas and tacos a la cart.\u00a0 A two-item specialties menu lists fish n’ chips and herb-roasted chicken.\u00a0 Burgers and bocadillos (Spanish for sandwiches) as well as soups, salads, sides and starters round out an ambitious but not overly large menu.\u00a0 Portions are so generous we couldn’t even think about having dessert.<\/p>\n

19 June 2021<\/strong>:\u00a0 Most of the starters are fairly de rigueur–stuff like salsa and chips, buffalo wings, loaded fries and mac & cheese.\u00a0 \u00a0Though they’re not on the starters menu, a la carte empanadas (your choice of carnitas, carne adovada, beef and Cheddar and sweet potato and black bean) are a good choice for those of us who enjoyed both savory and sweet empanadas whiile growing up in New Mexico.\u00a0 Only the carnitas empanadas are made with cumin.\u00a0 The deep-fried carne adovada empanada<\/strong><\/em> is generously stuffed with tender tendrils of pork slow cooked and marinated in red chile.\u00a0 They’re quite good though an empanada will never replace tortillas as the perfect canvas for carne adovada.<\/p>\n

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Tacos Ala Carte<\/figcaption><\/figure>\n

19 June 2021<\/strong>:\u00a0 Salads are available in two sizes with your choice of dressing: ranch, blue cheese, Balsamic vinaigrette and red chile ranch.\u00a0 The beet salad<\/strong><\/em> (spring mix, sliced beets, local goat cheese, red chile candied pumpkin seeds and red onions) is a delightful choice because of its varied flavors and textures.\u00a0 The rich, earthy (many people swear they taste like dirt) beets and the tart, pungent local goat cheese, in particular, compete for the rapt attention of your taste buds.\u00a0 And if you really like the sharp flavor or fetid fromage, the blue cheese dressing marries well with the goat cheese.\u00a0 Salads, particularly the large size, will easily feed two.<\/p>\n

19 June 2021<\/strong>:\u00a0 Alex, our accommodating server, gave her highest recommendation to the fish n’ chips (two pieces of lager-battered North Atlantic haddock served with fries, housemade spicy coleslaw and house tartar sauce).\u00a0 More than most fish n’ chips<\/strong><\/em> we’ve enjoyed in the land-locked Land of Enchantment, the haddock earns the designation “planks.”\u00a0 \u00a0When her fish n’ chips plate was delivered, our friend Lynn Garner was shocked at just how large the planks were.\u00a0 Far-fetched fish stories could be told about the fight these fish must have put up.\u00a0 Best of all they were so so much more than breading and air.\u00a0 Each forkful rewarded us with tender flakes of sweet, mild, delicious haddock which didn’t require our usual malt vinegar drench.\u00a0 Alex let my Kim substitute the standard sides with green beans and roasted fingerling potatoes, both of which were quite good.<\/p>\n

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Chips, Salsa and Guacamole<\/figcaption><\/figure>\n

Twenty years ago you might not have found tacos on most brewpub or gastropub menus, but today tacos are almost standard fare–obviously a fine pairing with adult libations.\u00a0 Sobremesa offers six la carte taco options: pollo asado, carnitas, carne asada, pescado, carne adovada and calabasitas.\u00a0 These aren’t those miniature tacos requiring only two or three bites each.\u00a0 These are generously stuffed tacos you can share, especially since you can get four for eleven-dollars.<\/p>\n

19 June 2021<\/strong>:\u00a0 The pescado<\/strong> <\/em>(grilled haddock, spicy slaw and a honey-lime cilantro crema) is as good a fish taco as you’ll find in the high mountain desert.\u00a0 We wished we could have had some of that honey-lime cilantro crema for the fish n’ chips.\u00a0 If meatless tacos are your preference, the calabacitas<\/strong> <\/em>(perfectly roasted and seasoned squash, zucchini, corn and green chile) will remind you of a fresh harvest bounty, a cornucopia of deliciousness.\u00a0 The most traditional Mexican taco on the menu is the asada<\/strong> <\/em>(thinly sliced sirloin, white onions and cilantro) which might just remind 1you of the last street food asada taco you enjoyed in the Land of Montezuma.\u00a0 Our fourth taco, the pollo asadao<\/strong><\/em> (chicken, cabbage and chipotle mayo sauce) was our least favorite, but that’s only because the other three were so good.<\/p>\n

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Sobremesa Earned BOTH Judges’ Choice and People’s Choice Awards at the 2024 Green Chile Cheeseburger Smackdown<\/figcaption><\/figure>\n

11 September 2024<\/strong>:\u00a0 The quadrumvirate of chips, salsa, guacamole<\/strong><\/em> and con queso makes its presence felt on menus all across the Land of Enchantment.\u00a0 \u00a0Any two or three will make everyone on the table happy.\u00a0 My friends Bob of the Village of Los Ranchos (BOTVLR) and John Martin attacked the salsa with me while the gals (my Kim and Lynn Garner) went for the guacamole which didn’t have the piquancy the male fire-eaters craved.\u00a0 The salsa isn’t especially piquant, but it’s got a nice flavor.\u00a0 So does the guacamole made from avocados at their optimum freshness.<\/p>\n

11 September 2024<\/strong>:\u00a0 In celebration of yet another wonderful green chile harvest,\u00a0 edible New Mexico <\/em><\/strong><\/a>has been hosting its\u00a0green chile cheeseburger smackdown<\/strong><\/a> for more than a decade.\u00a0 \u00a0edible invites chefs to prove their mettle by tossing their spatulas in the ring, throwing down, and vying for top honors.\u00a0 In 2024, Sobremesa pulled off a rare feat by earning both the People’s Choice and Judge’s Choice awards.\u00a0 What makes this feat doubly impressive is that Sobremesa vanquished Capitan’s Oso Grill<\/strong> <\/a>which in recent years has dominated the annual New Mexico State Fair’s Green Chile Cheeseburger Challenge.<\/p>\n

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The Award-Winning Green Chile Cheeseburger<\/figcaption><\/figure>\n

The award-winning burger is called the Smash Mesaburguesa<\/strong><\/em> (two three-ounce patties cooked to perfection, green chile, bacon onion jam, Cheddar cheese, brioche bun).\u00a0 Because it’s a true smashburger (A smash burger is a burger that is made by smashing the ground beef onto the grill or griddle with a spatula. Smashing the burger results in a sear on the outside of the meat, which locks in all of the juices and flavor), it’s unique among many competitors.\u00a0 Both three-ounce patties may look overdone, but they certainly don’t taste burnt.\u00a0 The bacon jam isn’t overly sweet as some bacon jam tends to be.\u00a0 Instead, that bacon has the smoky magic that arouses many of us from bed.\u00a0 \u00a0Lettuce, tomatoes and onions are served on the side as are those annoying packets of mustard.<\/p>\n

Sobremesa might not make it onto my essential restaurant list for Albuquerque, but it’s certainly a restaurant we’ll return to.\u00a0 Like my friend Howie I see a lot of promise and potential in this newcomer.\u00a0 We look forward to seeing what the future will bring.<\/p>\n

Sobremesa Restaurant & Brewery
\n<\/strong>3421 Coors, N.W.
\nAlbuquerque, New Mexico<\/strong>
\nLATEST VISIT<\/strong>: 11 September 2024
\n1st VISIT<\/strong>: 19 June 2021
\n# OF VISITS<\/strong>: 2
\nRATING<\/strong>: 21
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Tacos A La Carte, Fish n’ Chips, Beet Salad, Smash Mesaburguesa, Chips and Salsa
\nREVIEW #1221<\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

In June, 2021, Eater.com published a list of “the 21 Essential Restaurants in Albuquerque.” Unlike so many “clickbait” articles from national publications purporting to tell New Mexicans which restaurants across the Land of Enchantment serve the “best this” and the “best that,” the Eater feature was penned by Justin De La Rosa who actually knows this state very well.\u00a0 In fact, in 2015 Justin earned a “Local Hero Award” from Edible New Mexico as “best food writer.” If you’re wondering what constitutes an “Essential Restaurant,” Eater’s erstwhile national critic Bill Addison defined the term to mean “indispensable to their neighborhoods, and eventually to their towns and whole regions,\u201d to \u201cultimately become vital to how we understand ourselves, and others, at…<\/p>\n","protected":false},"author":1,"featured_media":68101,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[440,21,697,4661,703,262,141,727],"tags":[4336,1068,1075,809,1067,1074,1070,4337,1071,961,2588,1072,1073,1069],"class_list":["post-57919","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-american","category-brewery-pub","category-closed-in-2025","category-dog-friendly","category-closed","category-new-mexico","category-tacos","tag-2024-green-chile-cheeseburger-smackdown","tag-21-essential-restarants-in-albuquerque","tag-bocadillos","tag-burgers","tag-eater-com","tag-empanadas","tag-fish-n-chips","tag-judges-choice","tag-launched-in-2020","tag-patio","tag-peoples-choice","tag-restaurant-brewery","tag-spanish-and-new-mexico-inspired-menus","tag-tacos-a-la-carte"],"yoast_head":"\nSobremesa Restaurant & Brewery - 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