Stock Hill is one of the more interesting Midwestern steakhouses we’ve been to. Enjoy the twist on the usual suspects like the Lobster Bones starter (a literal femur of bone marrow topped with lobster claws), hamachi sashimi with a blood orange dashi, and beef tartare with oak cream and leek oil. Go heavier on appetizers, but definitely still get the eight-ounce filet with roasted garlic on top. Stop by for a celebratory dinner in one of their enormous booths or just hit up their airy bar area for a drink (try the refreshingly melony Get Swifty cocktail) after visiting the Kansas City Plaza, a neighborhood on the south side of town that’s modeled after Seville.
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