The Lexington House is getting a new owner, but is keeping its name + vibe

The Lexington House is changing hands.

Co-founder Stephen Shelton told the Los Gatan he’s already in escrow, and is ecstatic that the new owner plans to retain the name, the menu and its star chef, Ethan Carreon.

“It’s a great scenario,” Shelton said.

Marco Spagnuolo, who is taking over, is the former owner of Vin Santo in Willow Glen (along with his father) which closed in the middle of 2024, after 17 years in business. 

Shelton has shaken up the local cocktail scene for years with his avant garde program at Lexington House, as well as at Black Sheep. Prior to that he dished up hospitality at The Table in Willow Glen.

“Marco recognizes what works about this concept and intends to preserve it,” he said. “The fact that he’s keeping the name and the chef is a great indicator that this concept resonates. It has longevity.”

Shelton says he’s loved his decades in the industry.

“It’s been my honor and privilege to be a part of this business, which I consider a noble profession,” he said. “But having to charge more, and more, for every item is really wearing on me.”

Seeing a $31 pizza at Oak & Rye recently drove the currently reality home for him.

“Not that it isn’t worth it, really, but the fact that we are up to $30 for a pizza just made me rethink where I am in my career,” he said. “I don’t want to have to be that guy that is constantly raising prices, but that is today’s reality.”

This past year has been a real trial—even as it represented ten years in business for The Lex.

“For some reason, 2024 was a big bummer for so many people,” Shelton said. “Personally, it was a game changer. My long-term partner and I split up, which was huge. And the whole culinary scene kept getting tougher. I realized that I didn’t want to totally use up my body running a restaurant when there are other things I’d still like to do.”

For example, he says, he’d like to get back to writing about cocktails, and perhaps do some restaurant consulting. 

Shelton says he’s happy to grab the shaker and go back behind the bar—and just bring a good cocktail to someone who needs a great escape.

He says that, for now, he’s working at Ethel’s Fancy in Palo Alto a few nights a week to help their bar program.

“The new GM there said he needed some direction and wants to tune the cocktail program,” he said. “Plus it’s close to home, now that I’ve moved to Burlingame.”

Shelton adds he loves being closer to San Francisco, a place that’s always been a source of inspiration for him.

He’ll continue to work at The Lexington House two nights a week—Tuesdays and Wednesdays—during the transition period to new ownership.

He wants everyone to know that what makes the Lexington House special will continue.

“The staff here loves what they do, and they all want to keep on doing it,” he said. “The new owner might make a few tweaks, but he wants to keep the vibe going.”

After the transition, says Shelton, it’s off to Hawaii to put his toes in the sand for a few days, as he contemplates what the rest of his life will hold.

“I have a degree in city planning,” he said. “Might be a good time to put that to use.”