Days after revealing the closure of his flagship restaurant Stixs & Stone, James Beard Award nominee Leo Davila is taking on the role of executive chef for San Antonio’s St. Anthony Hotel.
Davila will oversee the historic downtown hotel’s new food and beverage concepts, which are slated to open in coming months, according to the property’s management.
Shortly after announcing plans to shutter Stix & Stone, Davila told the Current the move would allow him to jump to a new project focused on Texas-sourced ingredients and bring along his team. At the time, he declined to reveal specifics on the new concept.
“San Antonio is a magical city. I love the energy the city brings from tourists to locals alike,” Davila told the Current of his new gig with the St. Anthony. “As a local, homegrown chef, my goal is to create a concept that speaks to the city’s rich history and bold flavors.”
Davila’s appointment to the new role follows the January closure of two of the St. Anthony’s longtime food and beverage concepts — Rebelle, a seafood restaurant co-founded and led by Stefan Bowers, and Haunt, a cocktail lounge inspired by the ghosts that reportedly lurk in the 116-year-old hotel.
“My team and I are excited to share our new, and fan favorite, menu items at the new concepts,” he said. “We are excited to officially be part of the vibrant downtown landscape of San Antonio.”
Stixs & Stone’s last day of service is Saturday, March 29. Davila told the Current he aims to host pop-ups and private dinners featuring menu items from the St. Anthony’s latest restaurant concept, tentatively slated to open around June.
Neither Davila nor the St. Anthony shared names or official opening dates for the concepts that will take the place of Rebelle and Haunt.
The hotel’s food and beverage operations still in service are Gallery on the Park — a breakfast, lunch and weekend brunch restaurant overlooking Travis Park — and the jazz-inspired cocktail lounge the St. Anthony Club.
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This article appears in Mar 19 – Apr 1, 2025.