ALBUQUERQUE, N.M. — The owners of Sobremesa Restaurant and Brewery said comfort is the core of their business model and that’s exactly what they’re hoping to bring to Albuquerque’s West Side – whether that be comfort food, comforting beer or a comfortable dining experience.
“What we try to create was not only a comfortable environment and approachable beers but also a comfortable menu and I think New Mexican comfort food is different from what a lot of people would consider traditional American comfort food,” co-owner and head brewer David Facey said.
Sobremesa, which opened at 3421 Coors NW in mid-September, is the creation of long-time Albuquerque food industry veterans Facey, Nick Giron and Ryan Strilich backed by property owner and investor Sujay Thakur.
The brewery’s location on Coors is no coincidence.
Despite rapid expansion on the West Side in recent years, local restaurants lag a bit behind, with chain restaurants dominating that side of town.
“We knew that there was going to be some growth and we also knew that the clientele in the area was younger families that were looking for something to do, somewhere to go,” Strilich said. “Rather than going to the Applebee’s, and the Chili’s and the chain restaurants we wanted to offer something that was more locally grown.”
Strilich said the plan was originally to build a breakfast joint, and the idea for a restaurant and brewery came later.
“We decided that we wanted to go big,” he said. “We knew a very experienced brewer in David and we thought he would be interested in the project so we all just kind of put our heads together and figured out a restaurant/brewery.”
Strilich said it was important to differentiate themselves from competitors while also serving substantial menu options.
“A lot of it is kind of comfort food and … typical traditional New Mexican food, Mexican food and Spanish food,” he said. “We do have tacos, we have empanadas, you’ll also see some bar fare like fish and chips, hamburgers, sandwiches, cubanos, salads, things of that nature.”
As far as beers go, head brewer Facey said he is using his near decade of experience including stints at Canteen Brewhouse, Quarter Celtic Brewpub and Steelbender Brewyard to inform his beers.
“We look at trends and see how we can make them better or make them our own or make them a little bit different, but we’re really, really excited to be a part of the local brewing industry,” Facey said.
The restaurant’s 10-barrel system allows the restaurant to play around with seasonal options and even potentially brew limited edition canned releases, he said.
Facey said that since opening the community has been receptive of its new neighbor.
“We’ve had some good feedback from the neighborhood, the patrons, our employees, really from everybody,” he said. “A lot of people are kind of in shock that you would open a business in a pandemic but we felt that we could do it.”
Strilich said the restaurant is taking many measures to keep everyone safe, like temperature checks for employees and customers and single-use items.
“We wanted to make sure that everyone felt comfortable,” he said.