Phoenicians said goodbye to a dining institution just days before Christmas, as Southern Rail, the Camelback Road restaurant known for its Southern hospitality and comfort cuisine, announced its closure on December 23. Justin and Michelle Beckett and Scott and Katie Stephens, the couples behind the nine-and-a-half-year tenure of the Uptown Phoenix eatery, shared the news with patrons via social media. "We are honored to have fed you and nourished you," the owners said in what might have been a bittersweet moment for the community, as reported by Phoenix New Times.

The end of Southern Rail, however, marks a new beginning on the horizon for Camelback Road's dining scene. In its place, local culinary talent, Chef Doug Robson is set to open a new restaurant, Tesota, in May 2024. Southern Rail's legacy of providing nourishment will transition to Robson's vision of international flavors, all the while aiming to continue feeding the neighborhood's soul. "We’re not looking to reinvent the wheel; we’re not splitting the atom here. We want to just have fun with it and make it playful," Robson told Phoenix New Times regarding his approach to the menu that promises both comfort and creativity.

Robson's other ventures, including the popular Gallo Blanco and Otro Cafe, serve as strong indicators of his successful track record in the culinary world. However, with Tesota, Robson is deliberately choosing to break out of the Mexican food genre he is known for, instead opting for an international tableau of cuisines. Studying at the Scottsdale Culinary Institute and boasting experience in French and Italian kitchens, Robson is more than ready to showcase his versatility. The switch-up comes with a range of new dishes such as small pizzettas made from fermented sourdough starters and house-made pate, as per details from the Phoenix New Times.