The small, hidden wine bar in Savannah’s Starland District is transforming into a refined restaurant hotspot.
Written by BRYNN O’CONNOR
Photography by MIKE SCHALK
BEFORE GETTING INTO THE FOOD AND WINE BUSINESS, Jason Restivo was a student of architecture. Albeit a seemingly drastic career shift, the journey of the Savannah-based sommelier is proof that the two professions actually pair well, like cheese and wine.
When Restivo walks into a space, he can reimagine its layout in a way that elevates its atmosphere — which is exactly what he’s been doing at Sobremesa. Formerly a cozy wine lounge in the Starland District, it’s become an intimate, modern eatery with a refined look, an evolved menu and an inspired staff serving up memorable meals. “We’re no longer ‘Sobremesa wine bar,’ we’re ‘Sobremesa, neighborhood gathering spot,’” says Restivo, one of Sobremesa’s co-owners.
Restivo came on board in August 2023, joining original owner Ryan Riberio. At that time, Sobremesa was a lounge featuring suede couches and chairs next to gold side tables just big enough to enjoy a glass of wine and some charcuterie. It was a place guests “passed through,” Restivo says. But within the (very blue) walls, he saw potential. “It wasn’t just changing the designs; it was about preparing the space for what it was supposed to be.”
Sobremesa is a Spanish term literally meaning “upon the table.” But it’s more of a concept and a tradition — it’s the joy of lingering around the table, savoring the food and deep conversations. The restaurant’s new chapter is all about shared experiences — and what better way to showcase this than serving small plates? “The whole ‘this is my entree’ is very territorial, like having defense lines at the table,” Restivo says. “At the table, there shouldn’t be barriers.”
Alongside new chef, Zachary Joachim — Restivo describes him as “a pot of gold” — Sobremesa has created a menu that is delicious, diverse and locally derived, including selections from Tybee Island Oyster Co. and produce and seafood provider Billy’s Botanicals.
“The menu doesn’t really change [seasonally], but certain flavors evolve,” Restivo says. Popular dishes include the gnocchi, a staple currently served with pork belly and parsnip purée, and the “Credo No. 2,” paired with yogurt, lime and chili crisp.
Since the restaurant focuses on small-plate dining, Sobremesa’s floor plan was designed around how many plates needed to fit on each table. The restaurant now can seat 42 people, with space for larger parties. There’s booth and bar seating, as well as an area designated for guests who wish to “wine” and not “dine.”
Cocktail-lovers fear not — Sobremesa has a full bar offering favorites like espresso martinis, old fashioneds and negronis. “This place is not really a cocktail place, it’s not really a wine place, it’s more like, ‘Are you thirsty? I got ya,’” Restivo says.
Renovations were finalized near the end of 2024, and Sobremesa has officially entered its new era. But, Restivo says, this is only just the beginning. The co-owner envisions several more chapters ahead. From further kitchen renovations that will advance the menu to hosting special events to attract a wider demographic, a big future is in store for the little restaurant on Abercorn Street.
