The Restaurant
Stock Hill opened in 2018 at the corner of Main and 48th on the Country Club Plaza, occupying a two-storey building with a copper-clad facade and a long limestone bar that runs the length of the ground floor. The room was designed by Bunn Salarzon Architects with a deliberate steakhouse vocabulary — dark walnut panelling, low-pendant lighting, a wine room visible from the dining floor — and the kitchen, run by executive chef Sean Walsh, is built around an in-house dry-ageing programme and a wood-fired Bertha grill imported from Spain. The result is the most ambitious steakhouse on the Plaza and a credible competitor to the city's hotel-based steakhouses downtown.
The menu is steakhouse-classical without the chain inevitability. The dry-aged cuts include a 16-ounce ribeye, a 22-ounce porterhouse, a 14-ounce New York strip, and a 40-day dry-aged bone-in filet that is the room's signature. The seafood programme is unusually serious for a steakhouse: a daily fresh-fish from Honolulu Fish Company, a chilled seafood tower for two, and a butter-poached lobster tail. Starters run wagyu beef carpaccio, a tuna tartare, and a charred octopus with Spanish chorizo. Sides include a duck-fat hash brown stack and a creamed corn with truffle that has become the room's most-ordered side.
The wine list is the strongest steakhouse list in Kansas City — about 400 references with deep verticals of Napa cabernet (Caymus, Silver Oak, Opus One), Bordeaux first growths, and a focused Italian section. Sommelier service is captain-led; the wine room sees about a dozen large-format bottles uncorked on a Saturday evening. The private dining room behind the wine wall seats up to fourteen and is the room of choice for the city's law firm closings, Cerner-and-Garmin executive dinners, and Royals front-office hosting. Reservations for the main room book two weeks out for Friday-Saturday prime time.
Why This Is Kansas City MO’s Close a Deal Pick
Stock Hill is the contemporary KC deal-closing room because it does the three things a deal-closing steakhouse must do: it serves serious dry-aged beef at the quality level the Midwest expects, it carries a wine list deep enough to honour a bottle decision, and it offers a private room that closes acoustically and physically off from the main floor. The Plaza location is the right address for in-town clients and the right address for hotel-staying clients (the Intercontinental is across the street; the InterContinental shuttle drops at the door).
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