Have been coming here since it first opened and the food never disappoints! The atmosphere is vibey and the drinks are delicious. The menu is well thought out , with an elevated take on classic Mexican dishes. My only gripe is I wish the menu was a bit more extensive to be able to try out new things when I visit next!
Very mixed feelings. Food was not bad, the salsa flight and carnitas were far and beyond the highlights, and I would encourage anyone to order them. The ceviche and tuna tostada were decent, good quality and a fair price, but they wouldn’t blow your mind. The chocolate cremeaux and coconut pudding were good as well.
The issue was with the service, specifically at the end. The bill was paid for not even two minutes and we had just finished signing the receipts before the waiter came around and told us to leave. We were there for less than 1.5 hours, caused no problems (no one made complaints to my knowledge and there we no comments about my party), and we get kicked out? I understand the restaurant is busy, but I would appreciate a few minutes to wrap up the night and leave myself. It’s a shame, the dining experience would have been good otherwise.
Overall, based on the dining experience alone, I would not come back here. There are plenty of other restaurants with similar quality that would not leave a bad taste in my mouth.
Mixed feelings. Food was ok, but the portions are stingy for the price. Steak comes on a small little plate. Kind of leaving hungry and $200 later, isn't really a winner in my world. Drinks also kind of weak so I guess this place just trying to make a buck. Definitely not on my list of places to return. Server was cool and friendly.
Sobre Masa is an upscale Mexican restaurant known for its modern take on traditional flavors. The dishes are artfully presented and made with high-quality ingredients, offering a refined yet authentic dining experience.
Terrible experience. I went to leave and bartender said wait don't go stay 5 minutes I'll play your favorite song. I told him my favorite song that was meaningful to me and he mocked me to the other patrons saying that he wants to slit his wrists to it while holding up a knife. So deeply disrespectful and visually violent. Wrecked what would have been a decent experience. If I wanted to talk to a clown I would have went to the circus.
Wow! Banging. Seriously. Bushwick food is just killer, generally. This is Michelin-level food. The attention to detail and obsession for ingredients is so elevated.
Thank you so much for taking the time to leave such a wonderful review! We are so grateful to hear that you had a great experience at Sobre Masa. Your kind words mean a lot to our team as a great encouragement to continue providing best quality food and service.
We look forward to welcoming you back soon and making your next visit just as memorable.
Warm regards,
Rika
Managing partner
Erik Stevens2025.10.25
Very authentic inventive Mexican cuisine. Enjoyed the experience. Sat at the bar since we didn’t have a reservation but still had a great dinner. Not cheap, however
Agreed with others. Service at these prices could be better. Brocolini mole was tasty, but olives were a strange choice? Really deep flavor from the almond mole. The lamb Barbacoa was phenomenal. Rich fatty, spiced lamb belly that just falls apart on an in house tortilla. Gosh, so tasty. Almost wished I didnt have to share it. I could demolish a single bowl myself, but could use a bit more pickles to cut the fat. The flan was a showstopper. I swear there is a fermented dairy product in there somewhere, but was told there wasnt. Crazy.
Coming from New Mexico, thought I had eaten the best Mexican. Not so. Sobre Mesa was absolutely outstanding. From the first small plate to dessert. Service was also impeccable, warm, and guiding. Highly recommend.
This place is awesome. I'm not sure where else in New York you can get this kind of bang for your buck, especially when it comes to Mexican food. We basically asked them to pick dishes for us based on how hungry we were, kept the cocktails flowing, and had an amazing time. Bonus points for the nostalgic Latin pop they were playing all night. Just go!
Let’s be honest, Mexican food in the USA, and especially “contemporary” Mexican food in the USA, sacrifices its culinary soul in an effort to pander to the weak and undeveloped palate of a clientele raised on a soulless corporate culinary diet. Contemporary Mexican, in the USA, has no similitude with contemporary Mexican in Mexico. Places such as Maximo Bistro, Pujol, and Quintonil celebrate their culinary heritage and elevate it into an extraordinary experience that can bring you to tears of joy. The only thing that contemporary Mexican food in the USA has in similitud is that it will also bring you to tears, but they will be tears of sadness. It is a dialing down of all of the extremes to fit into a narrow and limited palate so as not to take anyone out of their comfort zone. How can you truly experience the food of another culture if you aren’t taken out of your comfort zone?
In short, I was saddened by my visit to Sobremasa, not by a lack of basic quality but a lack of authenticity. By the blatant compromise of their culinary heritage. To its credit they do work hard to highlight quality corn. For which I’m very grateful. But they remove any and all spicy components. And yet chile is the foundation of so much of mexican cuisine. How can you make a mole that has no spice when the base of the dish includes at least three different kinds of chiles? Mexican restaurants should take a quick lesson from Indian restaurants that learned long ago how to provide spicy and less spicy options to their varied clientele.
Overall, I’d say I’m simply an idiot with unrealistic expectations who should stop trying to find authentic Mexican food in NYC. Obviously as a business owner you have to know your clientele. And this city’s clientele want to feel open minded and cosmopolitan without having to step foot out of their comfort zone. They want to feel that New York is the center of the culinary world, which justifies their exorbitant rent. They never have to travel more than five minutes to eat “authentic” international food. And at the end of the night, they want to go home feeling the same as if they’d just polished of a burger and fries at Five Guys or devoured their favorite slice in a drunken stupor.
Fluke aguachile
It’s tasty with strong and pleasant maracuya flavors but it lacks any chile. Should really just be agua not aguachile. The fluke had nice texture but was cut too small to feel substantional and had little to no flavor
Mole almendrado
The broccolini is a bold choice but doesn’t necessarily pair well with the mole. Would likely pair better with a ripe fried plantain, but can’t be too traditional if you want to be contemporary. Too much lime on the top over powered the mole. The mole was not particularly strong but had balanced flavors. However it lacked any spiciness. How can you make mole (based on chiles) and it come out with no spice?
Lamb barbacoa
Pleasant flavor in the lamb. Cooked to be soft but extremely moist and flavorful. The tortillas are quality. However they accompany it with a “green salsa” that tastes like pure tomatillo and lime. Not an ounce of spice. I asked for spicy and they brought me salsa made with chile de árbol. Good flavor but only lightly spicy.
Mil hojas
The chunks of pineapple are nice but the overall dessert lacks any complexity. It’s sugar on sugar. An attempt to mix textures but comes off in a haphazard way that doesn’t challenge or excite the palate.
Tejuino
Slightly salty and a bit thick. Very nice mocktail
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