The Lexington House is in escrow with a new owner who sees the value of retaining the brand name and keeping the existing staff, including chef Ethan Carreon, in place.
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Stephen Shelton, who co-founded the downtown Los Gatos restaurant over 10 years ago, says he met Marco Spagnuola through a friend of a friend, who casually asked about possible restaurant opportunities in Los Gatos.
Shelton says transitioning the Lexington House to new ownership seemed right at this point in his life, and that the restaurant will be in great hands with Spagnuola, who previously managed a restaurant in the Willow Glen area and who owns a bistro in Rome.
“I think I did the right thing,” Shelton muses. “I am enjoying the peace and quiet of not running a restaurant.”
He points to the cost pressures, including labor and goods, that make operating a restaurant difficult in today’s environment. “This is such a noble profession. Some people in this business don’t have any other choice, sure, but for the most part, people in the restaurant business love what they do and that drives success.”
To that end, Shelton will stay on for a few weeks during the transition period. “I want to make sure that The Lex stays true to its roots: share plates, great food and personal service. The staff has created a vibe and an aura that they can certainly continue. They love their job and they love the community, and people love what we’ve done. The torch is being passed.”
Shelton has moved to Burlingame, which puts him closer to San Francisco, a scene where he constantly finds inspiration. On nights he’s not working at The Lexington House, he’s consulting on the cocktail program at Ethel’s Fancy in Palo Alto. He says he loves bartending, and returning to that occupation is a nice change.
The fact that so many of his friends who used to be in the restaurant business have moved on, along with the ticking of time, was a motivator. “You get lost in the eye of the storm. Labor and inflation costs are crazy. The sacrifice and dedication really take a lot out of you. The rewards are just not there for me. I needed a fresh start and a reset. Time to hang up the shoes, be a coach and not a player.”
Still, Shelton has mixed emotions about the transition.
“Honestly, it really feels weird to say goodbye, but I’m young enough to try something new,” he says. “Maybe I’ll do consulting for restaurants or go back to writing about cocktails. I also have degree in city planning. We’ll see where it goes.”
