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Why Stock Hill made the SteakMap list

Stock Hill is one of only two kitchens in Missouri that call out both dry-aged and wet-aged beef, which means somebody there is treating aging as a decision rather than something that happens in a bag on the way from the packer.

It is also, on the evidence of its own menu, a genuine wagyu house rather than a steakhouse that keeps one wagyu cut for show.

Wagyu, used properly

The wagyu turns up in forms that only make sense if you have plenty of it. There is a house-made 8oz wagyu burger with onion straws, gruyère, bacon jam, marrow aioli and triple-cooked fries. A Kansas City cheesesteak of shaved and smoked wagyu with a house-made “whiz.” And wagyu bulgogi tacos, thinly sliced and simmered in bulgogi sauce with bok choy slaw in a ginger and sweet onion dressing.

Grinding wagyu for a burger and smoking it for a cheesesteak are both excellent uses of well-marbled beef — the fat does its work without a grill rendering it away — and no kitchen does either unless the wagyu program is real. Marrow aioli on the burger is the kind of detail that does not survive a cost review at a restaurant going through the motions.

What to expect

The lounge runs its own list, reservations not accepted, with a charcuterie board of house-made and selected cuts, crab rangoons with smashed avocado, a Catalonian flatbread with béchamel and boursin, and Not-Chos built on ahi tuna, white shoyu and wasabi caviar over crispy wontons.

There is a Wagyu Wednesday, and the cocktail list is taken as seriously as the beef — a cucumber-infused gin drink, a prosecco and Aperol number, a rye built on black walnut.

Prices

Stock Hill publishes its bar and lounge list online but not the full dining room steak menu, so SteakMap has no verified prices for the main cuts. From the lounge menu, August 2026: charcuterie $32, the house wagyu burger $25, Kansas City cheesesteak $20, wagyu bulgogi tacos $20, Not-Chos $20, crab rangoons $18 and the Catalonian flatbread $18.

Browse every Wagyu steakhouse in Missouri, every dry-aged steakhouse in Missouri, or the rest of the steakhouses in Kansas City.