Tesota: A Global Gastronomic Expedition
Chef Doug Robson, the culinary mastermind behind Phoenix favorites Gallo Blanco and Otro, has once again raised the bar with his latest venture, Tesota. Occupying the former Southern Rail space, this Midtown gem offers a spacious and inviting atmosphere that’s the perfect backdrop for a global culinary adventure.
Robson’s philosophy of "nourishment with intrigue and evolution" shines through in Tesota’s eclectic menu. The emphasis on small plates encourages sharing. Start your adventure with the “Bread and Spread” – a colorful medley of edamame guacamole, chickpea hummus, white bean relish and “Nice Buns” bread, or the “Flats and Drums,” with their addictive gojuchang buffalo sauce.
For a taste of something truly unique, the “Mushroom Pizzetta” is a dynamic symphony of earthy flavors of shitake, hon shimeji, oyster mushrooms, black garlic, truffle cream, and bonito flakes.
And if you’re seeking a touch of springtime in every bite, the Staff Favorite “Gemelli Peas and Carrots” is a vibrant combination of Springtime vegetables and black truffle.
But the real showstopper might be the wood-roasted Charred Cabbage, that had our entire table raving over the yogurt masala, shallot, and romesco, topped with that incredible arugula pistachio pesto.
The Harissa Shrimp is another standout, offering a North African kick of spice, garlic and shallots. And for those seeking a more substantial dish, the Pork Cutlet offers a comforting yet elevated take on a classic.
To complement your meal, Tesota's global cocktail program, designed by Stephanie Mackenzie, is equally impressive. The “Golden Hour” is a mezcal masterpiece with turmeric, vanilla, lemon and nutmeg. The “Paradisi Spritz” a refreshing summer cocktail, and one of the most popular on the menu, is a floral take on the Aperol Spritz.
As Chef Robson puts it, "Part of being a chef is to provide nourishment to our guests while keeping the menu interesting and evolving." Tesota is a testament to that philosophy. With its global influences and playful approach to cuisine, it’s a restaurant that’s sure to delight even the most discerning palate.
“Our vision for the food is to continue to explore cuisines from around the world and introduce them to our neighborhood,” Robson adds. “Cooking from scratch with regional ingredients as often as possible but not afraid to use good imported cheeses and a pantry loaded with spices."
It’s clear that Robson and his team have poured their hearts and souls into creating a truly special dining experience. With a menu that’s as diverse as it is delicious, Tesota is a must-visit for food lovers in Phoenix.
