Another section featured uncommon offerings: beef Wellington, chicken cordon bleu and a red wine balsamic filet mignon.<\/p>\n
An unconventional menu<\/a> was not Robinson\u2019s only gamble. On Aug. 9, 2024, he launched the gastropub in a troubled commercial space on Stone Oak Parkway.<\/p>\n And yet, here he is, preparing to celebrate his two-year anniversary with a growing customer base.<\/p>\n \u201cIt\u2019s a big milestone for us,\u201d Robinson said. \u201cOur hope was to put up a restaurant the neighborhood could be proud of and that would be a great addition to the community.\u201d<\/p>\n Robinson is a Navy veteran with nine years in the alcoholic beverage industry. He once owned four liquor stores in Colorado and six in South Texas. Then he sold them to take a chance on a swath of real estate that had swallowed six restaurants in Stone Oak.<\/p>\n \u201cI had concerns,\u201d Robinson said. \u201cWhen people try something and are not successful, you\u2019ve got to go in with your eyes wide open.\u201d<\/p>\n Since 2008, the following restaurants have opened and closed in the Stone Terrace space: Ciel and Caio2, Cabo Seafood + Bar, Knife & Fork Gastropub, 1718 Steakhouse, Ace of Steaks and White Rabbit. <\/p>\n Ace drew attention for a $1,000 gold-plated Tomahawk steak, but the steakhouse lasted less than a year.<\/p>\n \u201cYou can\u2019t just be flashy and expensive,\u201d Robinson said. \u201cI don\u2019t think that\u2019s what Stone Oak wants. Stone Oak wants a quality restaurant and not necessarily an expensive restaurant.\u00a0<\/p>\n \u201cThey want high quality, a scratch kitchen and scratch ingredients. But it costs to make things from scratch. The product has to match the expense. It\u2019s a hard balance.\u201d\u00a0<\/p>\n Dining in Stone Oak<\/p>\n Every startup needs a break. Stone Terrace caught an unexpected one. Soon after opening, Robinson heard guest after guest repeat a similar story.<\/p>\n \u201cProbably half the tables told me they saw the post on the San Antonio Restaurants<\/a>\u00a0 Facebook page,\u201d Robinson said. \u201cI said, \u2018What post?\u2019 I had to go find it. That page really helped us get off the ground.\u201d<\/p>\n A warm aesthetic enhances the appeal. Polished bar. Comfortable booths. Tiled floor dining room. Natural light from large windows. A spacious outdoor patio.\u00a0<\/p>\n Elevated American fare keeps patrons coming back. <\/p>\n The truffle mushroom ravioli tossed in a creamy cheese sauce is a top-selling flavor bomb. The surf-and-turf flight is another specialty, offering one mini beef Wellington, one mini chicken cordon bleu crab cake and two black tiger shrimp remoulade.<\/p>\n Fahron Jones drives the culinary magic. He began as a line cook on opening day, worked his way up to sous chef and became executive chef in July.\u00a0<\/p>\n \u201cThere are certain dishes that we\u2019re known for,\u201d said Jones, who brings extensive hotel kitchen experience to the gastropub. \u201cPeople come here for the beef Wellington. We\u2019re one of the few restaurants in San Antonio that serve it.\u201d<\/p>\n It isn\u2019t easy to prepare beef Wellington, a cut of tenderloin coated with mushroom paste wrapped in a puff pastry. Meat, crust and seasoning must be in alignment. <\/p>\n Robinson gambled with the dish and cashed in. While the beef Wellington and truffle mushroom ravioli are big sellers, Stone Terrace\u2019s identity is largely connected to food flights. The pasta flight (filet mignon with mushroom ravioli, chicken parmesan mac and cheese and crab cake with mac and cheese) ranks right behind the surf-and-turf in popularity.\u00a0<\/p>\n \u201cI think the pasta is the best one,\u201d Robinson said.<\/p>\n Robinson studies the market and trends. He visits other restaurants to see what works and what doesn\u2019t. He recently explored another neighborhood space known to bury eateries<\/a>, one in Stone Oak Plaza. <\/p>\n Five restaurants have folded there since 2011.\u00a0<\/p>\n![\"\"](\"https:\/\/www.newsbeep.com\/us-tx\/wp-content\/uploads\/2026\/08\/StoneTerraceGastroPub_StoneOak_Restauarants_FoodAndBeverage10_08.06.2026_AmberEsparza.jpg\")
Stone Terrace Gastropub owners Skip and Shannon Robinson at their restaurant in Stone Oak on Aug. 6, 2026. Credit: Amber Esparza \/ San Antonio Report<\/p>\n![\"\"](\"https:\/\/www.newsbeep.com\/us-tx\/wp-content\/uploads\/2026\/08\/StoneTerraceGastroPub_StoneOak_Restauarants_FoodAndBeverage12_08.06.2026_AmberEsparza.jpg\")
Indoor and outdoor dining areas are available at Stone Terrace Gastropub in Stone Oak. Credit: Amber Esparza \/ San Antonio Report<\/p>\n![\"\"](\"https:\/\/www.newsbeep.com\/us-tx\/wp-content\/uploads\/2026\/08\/StoneTerraceGastroPub_StoneOak_Restauarants_FoodAndBeverage01_08.06.2026_AmberEsparza.jpg\")
Stone Terrace Gastropub Executive Chef Fahron Jones at the restaurant on Aug. 6, 2026. Credit: Amber Esparza \/ San Antonio Report<\/p>\n![\"\"](\"https:\/\/www.newsbeep.com\/us-tx\/wp-content\/uploads\/2026\/08\/StoneTerraceGastroPub_StoneOak_Restauarants_FoodAndBeverage08_08.06.2026_AmberEsparza.jpg\")
The Blackberry Coconut Mojito, Espresso Martini, Clover Club and Stone Terrace Mexican Martini are popular happy hour cocktail options at Stone Terrace Gastropub in Stone Oak. Credit: Amber Esparza \/ San Antonio Report<\/p>\n