Stock Hill

Stock Hill is an upscale modern steakhouse on the South Plaza in Kansas City, MO, opened in 2016 by locally founded restaurant group Bread & Butter Concepts. Housed in the revitalized former Board of Trade building at 48th & Main, it sources beef from Midwest farms and is built around a colossal two-story bar and lounge.¹²³

Description

Stock Hill is an upscale steakhouse located just south of the Country Club Plaza in the revitalized former Board of Trade building at 48th Street and Main.¹² The 14,000-square-foot space is two stories tall, with the entire restaurant built around a large central bar and lounge, an upstairs balcony overlooking the main dining room, and two outdoor patio spaces.³ The kitchen serves creative interpretations of classic steakhouse fare, with high-quality cuts sourced from Midwest ranches alongside artisanal sides and handcrafted cocktails.¹ The steak menu rotates based on regional farm supply.³ The year after opening, Thrillist named Stock Hill among the best steakhouses in America.³

Ownership and history

Stock Hill was opened in 2016 by Bread & Butter Concepts, a Kansas City restaurant group whose founder and CEO is Alan Gaylin, a former Houlihan’s executive.²³ Gaylin and his culinary team met with local and regional farmers from Missouri, Kansas, Nebraska, Iowa, and Illinois to supply the restaurant’s beef.³ Bread & Butter Concepts’ portfolio has included Urban Table, Gram & Dun, The Oliver, Cherry Hall (event space), and Stock Hill; the group sold its BRGR Kitchen + Bar and Taco Republic concepts to local restaurateur Whitney VinZant in 2019.⁴ Stock Hill remains an active Bread & Butter Concepts property.¹ The restaurant’s current culinary leadership lists Frank LaMumia as executive chef.¹

Menu

Last verified: 2026-06-23 · Source: Stock Hill official dinner menu (PDF, dated 05/19/26) · URL: https://www.stockhillkc.com/s/051926.pdf · Price tier: High · Confidence: High

The dinner menu is organized around an emphatic steak program (“the house of steak” / “the world of wagyu”), with a raw-bar/seafood “under the sea” section, composed seafood and meat “showcases,” and an extensive cocktail and wine list. Prices below are taken directly from the current official menu.⁵

Steaks — the house of steak

• Prime Black Angus, Snake River / Double RR Ranch: Filet Mignon 8oz $59 · KC Strip 14oz $58 · Ribeye 16oz $73.⁵
• Creekstone Tomahawk — 40oz, served with two sides, $170.⁵
• Steak upgrades / accompaniments: classic Oscar (jumbo lump crab, asparagus) $25 · 8oz butter-poached & grilled lobster tail $35 · jumbo sea scallops $22 · shrimp scampi chimichurri $12.⁵

The world of wagyu

• American — Snake River Farms (8–9 BMS): Filet Mignon 8oz $80 · KC Strip 14oz $95 · Ribeye 14oz $115.⁵
• Australian — Senku (9–12 BMS): Filet Mignon 6oz $95 · Ribeye 14oz $139.⁵
• A-5 Japanese — Miyazaki (11–12 BMS): Filet Mignon $35/oz (3oz minimum) · Ribeye 6oz $110; served “Tokyo” style with slow-crisped garlic, wagyu-tallow ponzu, and spring herbs.⁵
• The Wagyu Experience — $170 flight: 3oz Australian Senku (9–12 BMS), 3oz A-5 Japanese Miyazaki (11–12 BMS), and 4oz American Snake River Farms (8–9 BMS).⁵

Sauces, rubs & compound butters

• Sauces (+$3–$4): fresh herb chimichurri, sauce au poivre, caramelized horseradish crème fraîche, rosemary & port beurre rouge. Rubs (+$3): Louisiana black, black-peppercorn crusted, coffee. Compound butters (+$5–$6): marrow, wild mushroom & green garlic, caramelized onion & chives, blue cheese.⁵

Raw bar & seafood — under the sea

• Oysters: Naked (West & East Coast, mignonette/cocktail sauce) 6 for $23 · Ocean (sea foam, caviar, citrus gel) 6 for $30 · Stockefeller (baked, creamed spinach, Pernod butter, Creole spice) 6 for $24.⁵
• Seafood Towers — lobster, shrimp, oysters, Alaskan king crab, $49 per person.⁵
• Caviar: Royal Osetra 1oz $90 / ½oz $45 · Siberian Osetra 1oz $180 / ½oz $90 (with crème fraîche custard, dill, potato crisps).⁵
• Plates: Tuna Carpaccio (AAA sushi grade) $22 · “He’s Such a Nice Tuna” (seared tuna, herbs de Provence) $25 · Let Them Eat (Crab) Cake $24 · Lobster Bones (roasted bone marrow + lobster) $35 · Shrimp Cocktail $24.⁵

Showcases (composed entrées)

• Prime & Prawn Duo (seared RR Ranch prime tenderloin medallions, shrimp scampi) $68 · Steak Diane (8oz prime filet tournedos, cognac & green peppercorns) $58 · Moroccan Lamb (roasted rack, pomegranate glaze) $52 · Spring Tide Scallops $56 · King Ora Salmon $46 · For the Halibut $46 · Braising Arizona (braised bone-in short rib) $46 · Double Claw Risotto (lobster & jumbo lump crab) $45 · Local Half Chicken $35.⁵

Starters — meat & greet

• KC Smoke Tartare (pecan-smoked wagyu) $25 · Wagyu Meatballs $24 · Gnocchin’ on Heaven’s Door (ricotta gnocchi, morel marsala) $22 · Let’s Break Bread (homemade Parker rolls, honey-rosemary butter) $10.⁵

Salads, soup & sides

• Salads ($14–$16): Vic’s Original (grilled romaine, Hook’s blue cheese) $15 · Caesar $14 · The Wedge $15 · Roasted Squash & Burrata $15 · Berry Rosé $15 · Local Heirloom Tomato Caprese $16. Soup of the moment, market price.⁵
• Sides ($13–$29): Triple Cooked Fries $13 · Grilled Asparagus $18 · Brussels Sprouts $16 · Wild Mushrooms au Poivre $18 · Fondue Whipped Yukons $16 · Sweet Corn “Elote” $18 · Smokey Carrots $14 · Mac Drop (black truffle mac) $18 · Ricotta Gnocchi $18 · Risotto: jumbo lump crab & lobster $29 / mushroom $19 · Wildfires (grilled wild mushrooms) $35.⁵

Bar, cocktails & wine

• House signature cocktails run $15–$24 (e.g., Get Swifty $16, The “New” CEO with WhistlePig 10yr $22, Milagro de Valores $24), with mocktails at $10. The wine list spans by-the-glass pours from $13 up to Continuum (Napa) available by the glass exclusively at Stock Hill at $95/6oz.⁵⁶

Prices verified from the official dinner menu PDF (dated 05/19/26) as of 2026-06-23 and are subject to change; market-price (mkt) and per-ounce caviar/wagyu items rotate.

Links

• Official site: https://www.stockhillkc.com/
• Menus (dinner / bar book / libations / dessert PDFs): https://www.stockhillkc.com/menus
• Bread & Butter Concepts (parent group) — no live link: the former group domain breadnbutterconcepts.com is HIJACKED and serves an online-casino page as of 2026-06-23; do NOT relink it. Group history is sourced via ²⁴ (Feast Magazine) below. dead/hijacked domain scrubbed 2026-06-23.

Sources

Disputes

None at this time.

Footnotes

1. Stock Hill official website — About & Contact. https://www.stockhillkc.com/about — asserts: steakhouse cuisine, Midwest-sourced beef, “Revamped in 2016,” address 4800 Main St Ste G-001 KC MO 64112, current hours, executive chef Frank LaMumia, ongoing operation. ↩ ↩² ↩³ ↩⁴ ↩⁵

2. Feast Magazine, “Bread & Butter Concepts to Open Stock Hill – Kansas City Steakhouse.” https://www.feastmagazine.com/travel/kansas-city/bread-butter-concepts-to-open-stock-hill-kansas-city-steakhouse/article_1641cbac-034f-11e6-a959-6f22c5a3424a.html — asserts: Bread & Butter Concepts ownership, steakhouse concept, location south of the Plaza in the former Board of Trade building. ↩ ↩² ↩³ ↩⁴

3. KSHB 41 News, “Stock Hill, KC’s newest steak house, opens its doors.” https://www.kshb.com/lifestyle/food/stock-hill-kcs-newest-steak-house-opens-its-doors — asserts: opened 2016 by Bread & Butter Concepts CEO Alan Gaylin; 14,000 sq ft two-story space; regional farm beef sourcing; Thrillist “best steakhouses in America” recognition. ↩ ↩² ↩³ ↩⁴ ↩⁵ ↩⁶

4. Feast Magazine, “Bread & Butter Concepts Sells BRGR Kitchen + Bar and Taco Republic to Louie’s Wine Dive Owner.” https://www.feastmagazine.com/travel/kansas-city/bread-butter-concepts-sells-brgr-kitchen-bar-and-taco-republic-to-louies-wine-dive-owner/article_6589e614-349c-11e9-ac80-7f8572c96d30.html — asserts: Bread & Butter Concepts portfolio and 2019 sale of BRGR and Taco Republic to Whitney VinZant. ↩ ↩²

5. Stock Hill official dinner menu (PDF, dated 05/19/26), linked from the Menus page. https://www.stockhillkc.com/s/051926.pdf (index: https://www.stockhillkc.com/menus) — asserts: all current dinner menu items and prices — steak program (Prime Black Angus, American/Australian/Japanese wagyu, Creekstone tomahawk, The Wagyu Experience flight), sauces/rubs/compound butters, raw bar & caviar, “under the sea” plates, composed “showcases,” starters, salads, sides, and signature cocktails/mocktails; also lists current culinary team (Executive Chef Frank Lalumia, Chef de Cuisine Jose Ramos, Sous Chef Shaun Martin). ↩ ↩² ↩³ ↩⁴ ↩⁵ ↩⁶ ↩⁷ ↩⁸ ↩⁹ ↩¹⁰ ↩¹¹ ↩¹² ↩¹³ ↩¹⁴ ↩¹⁵ ↩¹⁶ ↩¹⁷ ↩¹⁸

6. Stock Hill official Bar Book (Spring 2026) and Libations (Spring 2026) PDFs, linked from the Menus page. https://www.stockhillkc.com/s/SH_BarBookSpring2026.pdf · https://www.stockhillkc.com/s/SH_LibationsSpring2026-jf5e.pdf — asserts: cocktail and wine-by-the-glass pricing and program. ↩