Wagyu cheesesteak and barbecue shrimp: KC steakhouse adds a more casual menu upstairs
As of July 1, Stock Hill has opened a new restaurant inside itself.
It’s called The Mezz, and it takes up an upstairs mezzanine area that the steakhouse just south of the Country Club Plaza has long used for seating on busy nights and private parties.
The Mezz is serving a menu that’s less expensive than the $50-$60 entrees the restaurant is known for.
Instead, you’ll find items like a KC wagyu cheesesteak (wagyu beef, caramelized peppers & onions, housemade “whiz,” focaccia bread, aioli) for $24, a twice-fried catfish (sweet and sour ginger, garlic, local bok choy, fennel, cucumber, thai peanut vinaigrette) for $28 and barbecue shrimp (creole spices, garlic, butter, lemon, grilled house-made bread) for $28.
“The idea is to offer more casual comfort type of food at good pricing to showcase our culinary skills in a slightly different way” said owner Alan Gaylin. “We’re hoping to introduce Stock Hill to some new customers and also create a space where our more regular customers might come more often.”
The menu, developed by chef Jacob Hilbert, is available Sunday through Thursday.
“We’re trying to give people a reason to come to Stock Hill on an average Tuesday,” Gaylin said.
They’re testing it out as a summertime thing — “Summers are slow at steakhouses,” Gaylin said — but if The Mezz is popular, it could become a permanent fixture at Stock Hill.
Stock Hill opened in 2016 at 4800 Main St., suite G-001. It was originally part of Gaylin’s chain of local restaurants called Bread & Butter Concepts, which included Gram & Dun, BRGR and Taco Republic, among others. Gaylin sold all the restaurants in 2019 and 2020 but kept Stock Hill.
