History will repeat itself Saturday when the Swiss Village Cafe closes yet again.
But if all goes well, it will soon reopen as a Mexican restaurant.
"We just weren't making it," said David Duell, who co-owned the restaurant with his wife. "I'm going to call it a learning experience and move on."
One of the problems Duell encountered, he said, was the result of four foot-surgery procedures he has had in recent years.
"I can't do the work myself, and I thought I could show people how to do it," he said. "But they can't do it unless you're right there with them. I can give them recipes right down to the 'T,' and they still can't make it the way I want it done. And while we've got a pretty good crew right now, getting one took a while."
Duell said that a deal is now in escrow for the Swiss Village Cafe to be purchased and operated by the owners of the El Rey Cafe, a popular Mexican restaurant in Globe.
"It's hard to say when they might open," Duell said. "I do know they're trying to get everything in here by Sept. 1, but you know this town."
The owners of the El Rey did not return phone calls by press time.
The Duells came to the Rim country from Seattle, Wash., to open the latest incarnation of the Swiss Village Cafe in May of last year. The restaurant had been closed since the previous November, when the most recent owner locked the doors and left town without a word of warning. At that time it had been briefly known as the Strawberry Moon Cafe, and prior to that it was the beloved and still lamented Swiss Village Bakery.
Payson is about to get yet another Mexican-food option.
The 260 Cafe is about to expand its menu to include dishes from south of the border, according to the restaurant's new owner Jorge Ramirez.
"The only thing we're going to be changing is the quality of the food, and we'll be adding Mexican food to the menu," said Ramirez, who bought the Highway 260 restaurant from Greig Perrin now the co-owner of G & J's Kajun Seafood Kove about two months ago. "The menu has been completed, and we'll start using it by the end of this week or early next week."
Explaining the expansion of offerings, Ramirez said "there's not really a lot of places in town where they make outstanding, authentic Mexican food. That is what we will provide."