An independent food publication: restaurants, kitchens, gear, and the people who run them.
Sobremesa Press is an independent magazine about how food actually works: what people cook, where they eat, what's in the kitchen, and the businesses underneath all of it. Stories are reported, edited, and published from one desk; what gets covered is what we'd want to read.
The name is Spanish. Sobremesa is the slow hour after a meal, when the plates are cleared and the conversation gets honest. That's the disposition we bring to writing about food: sit with it long enough to say something true.
About Daniel Ruiz
Daniel Ruiz
Editor
Daniel Ruiz is the editor of Sobremesa Press. He spent over a decade working across New York City restaurants: franchise concepts, fine-dining rooms, some of the city's hottest spots, corporate and executive dining, and catering. He moved up the brigade from line cook to sous chef to executive chef.
After leaving kitchens, he spent over a decade in tech and marketing. He's the co-founder of Crewli, a SaaS platform built for restaurants. Sobremesa Press is what came after: a publication about food, kitchens, and the business of feeding people, written from someone who's worked both sides of the door.
The kitchen years. Daniel (center) with brigade.Late service in a New York City restaurant kitchen.
What we cover
Five sections. Eat is restaurants, dishes, and where to go. Cook is recipes and technique. Gear is knives, pans, and what's worth buying. Industry is the business of feeding people. World is food cultures and reporting from elsewhere.
How we work
Every article is written by a named human and edited before it runs. We disclose affiliate relationships in plain language at the top of any article that contains them. We don't accept paid placements. We link out to primary sources where they exist.
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