Cityscape

Locally owned Stock Hill Kansas City Steakhouse is coming to south Plaza in November

Alan Gaylin of Bread & Butter Concepts plans to open Stock Hill Kansas City Steakhouse in the revitalized Board of Trade building at 4800 Main St.
Alan Gaylin of Bread & Butter Concepts plans to open Stock Hill Kansas City Steakhouse in the revitalized Board of Trade building at 4800 Main St. tljungblad@kcstar.com

When Alan Gaylin was growing up in Texas, he would hear more talk of Kansas City steakhouses than those in his home state.

“And we had some pretty good ones,” he said.

Now Gaylin, the founder of several local restaurants under Kansas City’s Bread & Butter Concepts, plans to do his take on a Kansas City steakhouse in a spot just south of the Country Club Plaza.

Stock Hill Kansas City Steakhouse is taking 14,000 square feet in the former Board of Trade building at 4800 Main St.

A November opening is planned, in time for the bustling holiday season.

It will offer beef from Kansas, Missouri, Illinois, Iowa and Nebraska and its own specialty rubs and sauces that he said will be “innovative yet familiar,” as well as new takes on classic beef dishes from France, Italy and Argentina.

“For so long it has been barbecue, barbecue, barbecue. It’s gone away from the Kansas City steak,” Gaylin said. “I think the Kansas City market is ready for a new version of a Kansas City steakhouse.”

Construction is expected to start by early April. Bread & Butter Concepts will use Realm Architecture & Design, with offices in Kansas City and Phoenix, for the project.

The restaurant will have a large bar and lounge area with a 24-foot ceiling that will connect to the main dining room and a private event space. A balcony dining room will overlook the bar area. The entire space will seat 330 people.

The Stock Hill name comes from “stock” for cattle and for financial stock, in homage to the building’s previous history, and “hill” for Sunset Hill, a neighborhood just west of the building.

Gaylin is president of Bread & Butter Concepts, which owns such restaurants as Gram & Dun on the Country Club Plaza and BRGR Restaurant + Bar in Prairie Village and in the Power & Light District. He said Kansas City residents, as well as tourists, have fewer steakhouse choices these days.

Indeed.

After more than 15 years in the Kansas City market, national brand Ruth’s Chris steakhouse closed its Country Club Plaza area restaurant in early 2014.

In late 2014, Kansas City’s renowned Golden Ox restaurant shut down in the Livestock Exchange Building in the West Bottoms after 65 years.

Morton’s Grille closed on the Country Club Plaza in mid-2015 less than a year after opening.

Gaylin had considered other spaces, but the 4800 Main developers actively pursued his concept.

“It follows our theme of creating a destination point,” said Brian Douglas, vice president of Mariner Real Estate Management of Leawood, owners and developers of 4800 Main.

Populous, the sports architectural firm, is the anchor tenant.

Mariner bought the 165,714-square-foot Board of Trade building in early 2014 after the Chicago Mercantile Exchange halted operations there, ending more than a century of grain trading in Kansas City.

The building has since undergone a $22 million renovation to convert it into a Class A office building with restaurant and retail. The makeover involved replacing the exterior with mostly floor-to-ceiling glass, installing new mechanical systems and slightly expanding the space to nearly 170,000 square feet.

Populous took 77,000 square feet in the building, completing its move from the River Market in October 2015. It has 246 employees at 4800 Main.

For Stock Hill, Mariner took the former Bo Lings Chinese restaurant space and cut out a 3,500-square-foot second floor — no small feat with concrete 10 inches thick — to create the 24-foot ceilings for the bar area. It also will have a patio space in front with a pedestrian plaza.

4800 Main has signed another restaurant for a 5,300-square-foot space. An announcement on that restaurant is expected next month. Still available is 7,500 square feet for one smaller-format restaurant along with some small retail tenants.

Jeff Berg of Colliers International represented Bread & Butter Concepts, and Pat Coppinger of Colliers International represented Mariner Real Estate Management in the transaction.

Joyce Smith: 816-234-4692, @joycekc

  Comments