Joe West to be chef at Stock Hill, Bread & Butter’s big Plaza steakhouse

The last time The Pitch checked in with chef Joe West, the deal to open his long-planned Kusshi restaurant, inside Erik Borger’s yet-unopened mega-ramen concept, Komatsu, had just fizzled.

Today, Bread & Butter Concepts announced that West, whose resume includes stints at 40 Sardines and Bluestem, will be the executive chef of the fast-growing local restaurant empire’s upcoming Stock Hill. That steakhouse is tentatively scheduled for an October opening in the former Bo Lings location at 4800 Main Street, in what was once the Board of Trade building.

Alan Gaylin, founder and CEO of Bread & Butter Concepts, tells The Pitch that Stock Hill is taking both the street-level former Bo Lings space and the floor above it, following a gutting of the 14,000-square-foot space. Gaylin says his latest venture will serve Kansas steaks as well as regionally sourced pork, lamb, chicken and vegetables. West takes up his new assignment in July.

Stock Hill will become the third Bread & Butter Concepts venue on the Plaza, following Gram & Dun and Republica. Gaylin recently turned the latter, a 10-month-old, Spanish-inspired restaurant, into a more traditional American pub called Oliver. “We had built a very loyal customer base, but I knew, after three or four months that Republica wasn’t going to work in that location,” Gaylin says. “I think there’s a future for a concept like Republica in Kansas City, but it wasn’t the right fit for the Country Club Plaza.”

West brings an impressive resume to Bread & Butter Concepts, having worked with four different Food & Wine “Best New Chefs” and five James Beard-award-winning chefs.  

Categories: Food & Drink