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    Revitalization

    South Texas' newest public park springs forth from crumbling ruins

    Francisco Ortiz
    Jun 11, 2019 | 4:55 pm
    Former resort/health spa Hot Wells is reborn as a public park.
    Former resort and health spa Hot Wells is reborn as a public park.
    Photo by Justin Parr

    What was once an elite destination for the rich and famous has been transformed into San Antonio's newest public park and recreation space. Hot Wells, located at 5503 S. Presa St., part of that city's Southside, is officially open, complete with event space, parkland, and more attractions.

    But the multimillion-dollar, county-led renovation is just the start for this unique space. In June 2018, nonprofit Hot Wells Conservancy kicked off its $6 million capital campaign, encouraging residents to help invest in the development of this four-acre site. And though the space is now open to the public, the conservancy's work is still underway.

    Boasting Victorian architecture, Hot Wells was originally built as a recreation destination that hosted everyone from politicians, such as President Theodore Roosevelt and Porfirio Diaz, to members of the Hollywood elite, such as Charlie Chaplin and Rudolph Valentino. (Filmmakers even used the site as a backdrop in a few early 20th century movies.)

    “It’s an important part of our history, something a lot of people don’t recognize or people who didn’t even know what Hot Wells was or why it was here,” County Judge Nelson Wolff said at the grand opening April 30. “We want to tell that story.”

    It's a story that begins in the late 1800s. The Hot Wells site, nestled right off the San Antonio River, was host to various attractions, but the site’s heyday happened at the turn of the 20th century, when it was promoted as a health spa and resort touting restorative, even healing, properties.

    Over the decades, parts of the Hot Wells site fell prey to fire and, despite efforts to rehabilitate various elements of the property, structures fell into disrepair. Hot Wells officially closed in 1977.

    Beginning in the late 1990s, public and private organizations began working to better protect the Hot Wells ruins. Local developer James Lifshutz bought the property and, in the early 2000s, began to clean up the site.

    In 2012, Bexar County announced it would help transform some of the land into a public park. Three years later, in 2015, county commissioners approved $4 million in improvements, including updated trails to connect the Hot Wells ruins to Mission Reach.

    “What we call ruins is now history,” County Commissioner Sergio “Chico” Rodriguez said at the grand opening. “The James Lifshutz partnership with the conservancy is doing a phenomenal job. This is a big opportunity for the South Side.”

    Today, walkers, cyclists, runners, fishing enthusiasts, and even kayakers, all of whom frequent the Mission Reach, can now add Hot Wells to their list of recreational attractions along the river in the South Side.

    The Hot Wells Conservancy, local officials, and others also see the Hot Wells park as an opportunity to promote the site as a major gathering spot for community members. The conservancy held its Railroad Baron’s Ball, its major annual fundraiser, on June 6 at the Menger Hotel. Former Mayor Lila Cockrell, who supported rehabilitation efforts at Hot Wells in the 1970s, was one of the honorees at the ball.

    The revival of Hot Wells also represents a chance for San Antonio natives to delve into the South Side’s past. “Everyone who grew up in San Antonio has some relationship with Hot Wells,” said Betty Bueche, director of the county’s heritage and parks department. “They remember the good times they had out here. So today, they come back and remember those things and get to share them with new family members and visitors to our community.”

    galasurban-renewaleducation
    news/travel

    8 miles high

    United and Chef's Table recruit top Houston chef for premium inflight meal

    Eric Sandler
    Mar 20, 2026 | 3:30 pm
    Justin Yu Theodore Rex
    Courtesy of Thorough Fare
    Chef Justin Yu will represent Houston on United flights.

    United Airlines has a new initiative to lure travelers to fly its premium Polaris business class seating. Beginning August 1, travelers departing from 10 cities around the world — United hubs along with London, Tokyo, and São Paulo — may opt for meals created by some of the best chefs in the world through a new partnership with Chef’s Table, the acclaimed Netflix documentary series.

    For flights departing from Houston, United and Chef’s Table recruited Justin Yu, the James Beard Award-winning chef behind Theodore Rex, a fine dining restaurant in downtown that holds a Bib Gourmand designation in the Michelin Guide. In addition, Yu and Bobby Heugel own Houston hospitality group Thorough Fare, which operates bars and restaurants including Anvil, Better Luck Tomorrow, Squable, and a new, still-unnamed restaurant in Montrose that’s slated to open this summer. A frequent traveler, Yu tells CultureMap that he jumped at the opportunity to work with United and Chef’s Table to create a premium meal that showcases Houston’s food scene.

    “There’s always something slightly unexpected about Houston and its food,” Yu explains. “The choice of asking me to be the chef very much represents that. As a native Houstonian, I am very rooted in the city, but always with something slightly unexpected with our food.”

    While the specific dishes won’t be revealed until closer to launch, Yu shared the creative direction that inspired his menu, which will include an appetizer, a salad, and an entree. Specifically, diners can expect to see Asian ingredients that reflect Houston’s diversity, just as they would on Theodore Rex’s menu.

    “I wanted that slightly Texan touch. To me, the Houston part of it is the most important. There’s such a level of diversity. Introducing light touches of that to the meal was something I considered,” he says.

    Part of the consideration was creating flavors that would hold up well when served at 30,000 feet. The meal also needs to match the level of luxury that Polaris offers.

    “That use of ingredients that’s maybe something you don’t expect in an in-flight meal is something I thought about quite a bit. How do you introduce a deeper level of umami to the flavors, the possibility for a few local ingredients that are unique to the region.”

    Being included in the project puts Yu in some pretty prestigious company. The roster includes Michelin star holders such as Nancy Silverton (Osteria Mozza in Los Angeles), Jenner Tomaska (Esmé in Chicago), David Barzelay (two-star Lazy Bear in San Francisco), and Tomos Parry, whose London restaurant Mountain Yu cites as the one he’s most personally excited to visit.

    “Getting to know the other chefs has been really fantastic. I feel very blessed to be part of this project,” he says.

    Travelers who fly in the Polaris class enjoy a number of amenities, including all-aisle-access seating, lie-flat beds, and premium bedding by Saks Fifth Avenue. Since last year, United has been updating the seats with larger entertainment screens, sliding privacy doors, and tech upgrades like Bluetooth, wireless charging, and USB-C power outlets.

    "United's network spans many of the culinary capitals of the world, allowing us to authentically bring together acclaimed chefs from around the globe," said Andrew Nocella, chief commercial officer, United Airlines, in a statement. "Our collaboration with Chef's Table shows how we're leveraging our unique position as the world's largest airline* to deliver restaurant-quality moments in the sky. Our United Polaris international business class travelers are going to love the new dishes coming later this year."

    chefsunited airlines
    news/travel
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