Tesota — Restaurant in Phoenix

Always looking to discover a new gem. Found out Southern Rail closed permanently and replaced by Tesota. We rallied up on Saturday night for dinner. Missed Happy Hour by 15 min (definitely stopping by another night to try the charcuterie board and wings as both are featured on the HH menu. 2-6:05pm). We ordered the rice paper spring rolls to share. It was more gimmicky than expected. The rice paper wrapping definitely gave it a unique, crispy yet chewy texture. However, the filling had a very bland taste, lacking in flavor (keep in mind, this will continue to be a trend as the review continues). It relied too heavily on the seaweed inside and the overly pungent ponzu sauce that accompanied it. The sauce had 1 dimension, and that was just tart. It lacked a sweetness to it. Ponzu should be tart yet sweet. The sauce hits you really hard and suddenly, not in a pleasant way. The fish katsu sandwich was cooked to perfection. Ingredients were fresh, the bread was soft and cloud-like, fish fried up masterfully, and whatever mayo or dressings added was yum yum! But, like the rice paper rolls, it lacked flavoring or seasoning overall. I'd rank this fish sandwich in my top 10 of PHX if it just satisfied the taste buds a bit more. I'd also recommend opting for the side salad instead of the fries. They serve a waffle fry that is way too thin. Waffle fries should be thicker so that one can taste and notice the potato more, ya know, the "waffle" aspect. Theirs are too thin and therefore, too crispy. I do not even remember there ever was time I thought fries were "too" crispy. Well, never say "never." My sister tried their Summer White pizza. Which I tried a slice and can only describe it as someone went into their home garden and picked out whatever veggies are fresh at the moment, slapped it on a pizza, and added cheese. Fresh, well baked, nice dough texture, but again, no real flavor or taste, just a tad bit bland. 2/3 of had a hard time picking up any of the truffle. Overall, the 3 of us did all quite enjoy their featured pork special though. Pork was cooked perfectly, juicy as could be. The jam they added on top made the dish unique and memorable. And the risotto, wow, the real star. Lots of places screw up risotto by over cooking it. Not Tesota, it was fantastic! Shame it's not a regular menu item. I don't think risotto itself is even featured anywhere else on their menu. This place is new and I hope they will find ways to improve and enhance their menu. I'll give it a minute and come back to try their wings and other menu items that piqued my interest. Tons of outdoor patio seating so will likely be an awesome place to hang out once weather is friendlier. Their inside bar seating...

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...

I went here 6/14 to celebrate my birthday dinner with friends. We had a reservation for 6.

First: Upon arrival the host was very flustered, and seemed very frazzled. The restaurant was getting busy, but not to the point where there was a line out the door etc.

Second: The host brought us to our table, and tried to squeeze us into a booth table with 2 chairs. We asked for another chair so we weren't so squeezed and she didn't really know how to answer, and we ourselves grabbed another chair from a table.

Third: the table was so off balance and two younger staff came to assist fixing, but made us bend down under the table and place a wedge...when the staff should have done not me, in a dress bending under the table.

Fourth: I ordered the fish katsu. I cut the sandwich in half, and took a bite of one half and then noticed a blueish/gray circle on the bun of the second half. Upon inspection it looked like the bun had been moldy. I notified the server, and he took the sandwich back for the chef to inspect and stated he would have the sandwich remade. He took it so fast, and didn't ask if I would like something else. The second sandwich was brought to me, the server said the chef stated it wasn't mold, and that it was the sauce....when the sauce is a yuzu mayo...nothing on the sandwich resembled anything blue or gray. The fish was also undercooked as it was rushed back out to me. I notified the server again of the blue/grey spots and my continued concern for mold. He took the sandwich back, and the general manager came out to the table and told me that the chef again inspected the sandwich, and the chef again stated it wasn't mold. I told the manager that i'm just not comfortable eating the sandwich, with my concerns of mold. He asked if I would like something else and I ordered the Yakisoba to go.

Fifth: upon receiving the bill, I was not charged for the two bad fish sandwiches but still charged for the yakisoba.

There was really no accountability taken by the staff and chef, and I felt gaslit about the moldy bread. I know what mold on bread looks like. So it was really unfortunate I was treated this way, and I was not even offered to have my meal covered.

Also my friends made the reservation with a note that it was my birthday, and we were not offered desert or anything to recover our bad experience.

I would not recommend this restaurant to others, and will not...