Sobremesa (1650 Beale, #130), the Mexican restaurant that replaced Session Taco Joint at the Streets of St. Charles just three months ago, will close after dinner service this Sunday, September 13.
Photography by Amy De La HuntPhotography by Amy De La Hunt
In a social media announcement on Friday, the owners cited the difficult restaurant economy and low sales as reasons for the closure. The post read, in part: “Unfortunately, the economy has hit restaurants hard and sales are not close to where they need to be to sustain operations. Very sorry to say that we will be closing this Sunday, Sept. 13, after dinner service.”
The owners are encouraging customers to stop by before the Sunday closing “to say goodbye to our staff and have one last margarita.” The restaurant is open at lunch and dinner this weekend. In the future, gift cards to Sobremesa can be used at either Session Taco location or LaPeZ Mod Mex.
The restaurant is part of Tilford Restaurant Group, which is owned by Adam Tilford and his brother, Jason, who acts as executive chef. The announcement marks the restaurant group’s seventh closure since June 2024. The list includes Mission Taco Joint in Kansas City; Session Taco locations in Leawood, Town & Country, Kirkwood, and Kansas City’s Crossroads; and LaPeZ Mod Mex in Leawood, which had replaced a Session Taco there. In St. Charles, Session Taco closed in February and was replaced by Sobremesa, which opened in June and closes September 13.
Meanwhile, the Session Taco location in the Central West End was converted to LaPeZ Mod Mex (398 N. Euclid) in December 2025 and remains open. (Read SLM’s review here). Session Taco locations in the Delmar Loop (6235 Delmar) and Soulard (908 Lafayette) remain open as well.
SLM has reached out to the Tilfords for further comment.
The Concept
Sobremesa opened in June at 1650 Beale Street as part of an ongoing reshuffling of concepts within Tilford Restaurant Group. The restaurant shifted away from the predecessor’s taco-centric, bar-oriented format toward a full-service, broad menu Mexican eatery with California-Mexico border influences.
The name came from the Spanish word sobremesa, referring to the custom of lingering around the table after a meal, enjoying conversation and good company. The Tilfords designed the restaurant accordingly, aiming for a more comfortable, family-friendly setting. The substantial refresh included a more open bar, colorful tile, new lighting, lower seating arrangements, and a see-through divider filled with eclectic decorative pieces.
At the time of the opening, Adam Tilford described Sobremesa as a midpoint between the group’s two other Mexican concepts: the more upscale LaPeZ Mod Mex and the casual, bar-focused Session Taco Joint. The change also allowed chef Jason Tilford to expand beyond tacos and return to the broader Mexican cooking that had been part of the brothers’ restaurant history since opening Tortillería in the CWE 2004 and later Milagro Modern Mexican in Webster Groves.
In announcing the closure, the company said its goal had been “to bring something exciting to Saint Charles,” citing the restaurant’s “beautiful space, great menu, and amazing team.” Ultimately, however, sales were not sufficient enough to keep Sobremesa operating.
The Menu
Photography by Amy De La HuntPhotography by Amy De La Hunt
Cast iron steak fajita with fixings
Sobremesa’s broader menu made extensive use of the kitchen’s wood-fired grill. Steak fajitas arrived sizzling with peppers, onions, traditional accompaniments, and tamarind-pasilla butter, while margarita chicken was used for a towering grilled chicken sandwich. A strip steak was finished with chimichurri butter.
The menu also leaned into familiar Mexican comfort foods, including enchiladas, quesadillas, tostadas, burritos, tacos, and mini chimichangas. The “Sobre Your Way” section let diners assemble combination plates using steak al carbon, pork carnitas, chicken asada, or plant-based chimichurri Harvest Shreds. Taco choices ranged from crispy wild hake and crunchy ground beef versions to street tacos with onion and cilantro.
More playful starters included volcano shrimp (crispy rock shrimp and fried jalapeño rings tossed in Cholula aioli) and chilito rellenos (battered, and fried jalapeños stuffed with chorizo and cheese). Another mashup combined two familiar appetizers into a spinach-artichoke-queso dip.
The beverage program similarly mixed familiar favorites with customized cocktails. Margaritas, mojitos, sangria, and frozen piña coladas were made with fresh juices, while a build-your-own margarita option offered choices of fruit flavor, rim, and tequila or mezcal. A selection of local craft beers and several zero-proof cocktails rounded out the beverage offerings.
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