According to Stock Hill Founder and CEO Alan Gaylin, “while there is never a perfect day in our business, we have done some great things.” With inclusion on Thrillist’s “Best Steakhouses in America” list and multiple Four-Diamond restaurant rankings by AAA, it’s easy to see the industry agrees. But after the pandemic hit this South Plaza hotspot, we had to ask, how do they thrive? Stock Hill remains a local and traveler favorite, even faced with labor and supply chain issues.
Here’s what we discovered: Stock Hill inspires local flavor with a big city feel.
“The restaurant business has changed dramatically over the last few years,” Alan says. “I tell my team, forget everything we all knew before the pandemic.” What won’t change, according to Alan, are the Stock Hill basics: exceptional guest hospitality, quality and building a great culture for employees.
The first ingredient of that hospitality is an unforgettable ambiance from the moment you enter. “We wanted the design to be more modern than traditional steakhouses,” Alan explains. “The bar lends itself to elegance but also comfort. Our team traveled extensively and researched modern steakhouses so we could really give it that ‘big city’ feel.”
Also apparent is Alan’s personal design style, which can be seen throughout the space, from the open concept of the pantry in the main dining room to the wood colors, fabrics and even lighting elements. Of course, none of that matters without the consistent excellence of Stock Hill’s dining quality.
“We use only Midwest-grown cattle and buy the best available,” he confirms and also attributes the steakhouse quality to their cooking method, starting with wood-fired grills and finishing with a special seasoning crafted in house.
Challenged to name only one menu item to capture the essence of Stock Hill, Alan offers steakophiles his recommendation: the KC Strip, Bone In (18 oz.). Dry aged and cut from loins aged in Stock Hill coolers, this is the “classic real deal” steak, he says. “We can control the flavor and tenderness. It’s so flavorful but also has a great texture.”
What’s next for Stock Hill is a hopeful future, inspired by the community it serves. “I am proud of where we are, and we’re in great company,” Alan says, “but we still want to do new and creative food and beverage development. We just have to be patient, expect the unexpected, and adapt. We can do it—we are very fortunate to have a host of very dedicated and talented people here at Stock Hill. The business will not ever be the same as it was, which brings us new challenges but also new opportunities.”
Stock Hill Favorite:
WOLF OF MAIN STREET
+Small batch bourbon
+Spiced sherry syrup
+Orange & cherry bitters
+One large ice cube
