Coming Soon…

Good Food. Long Talks.

I’ve spent most of my life in restaurants. My path has been varied, exciting and, at times, a little unconventional. I’ve been fortunate to cook and work alongside some incredible people at places including Chalkboard, SoChey, Dalesandro’s, Stonehorse, Main Street Tavern, Bodean, R Bar, Bull in the Alley, Fassler Hall, Dilly Diner, McNellie’s Group, Watershed Hospitality Group, Hemingway, the storied Lowood, and most recently Ava June and Lofi.

Every kitchen, dining room, chef, cook, server and guest has left something with me. And somewhere along the way, I became increasingly interested in stripping things back.

Fire. Great ingredients. A table full of people. Food meant to be shared. And enough time to actually enjoy it.

That idea became Sobremesa.

Sobremesa is a Spanish word for the time spent around the table after a meal—the plates may be empty, but nobody is quite ready to leave. The conversation continues. Another drink gets poured. Another story gets told.

That feeling is what I want this concept to be about. The food will be driven by live fire and the simple, beautiful things that happen when great ingredients meet smoke, flame and heat. But Sobremesa isn't just about how we cook. It's about why we gather.

This is the beginning of something I've been thinking about for a long time, and I'm excited to finally start sharing it.

— Chef Trevor Tack

Psss…Sobremesa is just getting started. If you'd like to learn more, collaborate, host an experience or simply follow along, we'd love to hear from you. Email me at chef@sobremesafire.com or follow us on Instagram, X, and Facebook.