Last December, when Justin Beckett and his partner Scott Stephens closed Southern Rail — housed in The Newton complex on Camelback Road at Third Avenue — it was reported that another local independent restaurant group would be taking over the space in the months to come.
As it turns out, that “group” is none other than Doug Robson, chef-owner of Gallo Blanco and Otro Café. At this juncture, Robson and the team he’s assembling are still working on the restaurant’s name, but they’re leaning toward Tesota, a Spanish word for the desert ironwood, a hardy, drought-resistant flowering tree.
They have zeroed in on a concept, however, which will be comfort foods from around the world with an emphasis on regional ingredients. They plan to use the restaurant’s existing oven to create a flatbreads program, which will include what Robson calls influences from “Mediterranean to Latin with everything in between.” The kitchen will also turn out dishes such as ceviche, crudo, chaufa, rotisserie meats, a good selection of seafood and steaks as well as vegetarian options and good old American comfort food — all this while retaining Robson’s Sonoran/Mexican roots.
Robson’s longtime friend Jared Porter will be heading up the kitchen. The two worked together when Robson was the executive chef for LGO back in the day. Porter has also worked at The Parlor, Clever Koi and Buck & Rider. Ashli Galbreath, who will be the director of operations, is someone Robson considers “instrumental to the company.” She started with Robson at the original Gallo Blanco, became the GM at Otro, then helped him open Gallo 2.0. She’s now director for all three restaurants and will open the third location.
Robson says they haven’t decided on a beverage director to complete the team, but they’re working on it. As we all know, good cocktails are imperative these days.
The décor is a bit up in the air at this juncture too. Team Robson is looking at colorful fabric swaths — some Asian-inspired, others vaguely French — that convey the wildly eclectic nature of the concept. If all goes as planned, they hope to open in May.
