Stock Hill

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.