From the San Diego sun to the Yough.
Rihanna and Anthony grew up on the kind of Mexican food that exists in San Diego and almost nowhere else — the corner taquería with the comal going all day, the salsa made an hour ago, the tortilla pressed while you wait. When they moved east and settled in Connellsville, they couldn't find it. So they built it.
Sobremesa opened on West Crawford Avenue with a simple promise: nothing pre-made, nothing frozen, every tortilla pressed by hand the moment you order. Anthony runs the kitchen. Rihanna runs the room. The masa, the salsas, the carnitas — all of it, every day, from scratch.
The name says everything. We're not a quick-stop, we're not a chain, and we're not in any hurry to turn your table. Pull up a chair, order another round, and stay a while. That's what the food is for.