The highly anticipated Stock & Bond steakhouse officially opens its doors in downtown Minneapolis on July 31, 2023. Located within the historic Farmers and Mechanics Savings Bank building, the restaurant marks a significant expansion for Tom Dillon of the New York-based Apicii hospitality group. Originally launched in Oklahoma City, Dillon’s new venture aims to blend American culinary craftsmanship with the rich heritage of its unique setting.
When the space became available, Dillon felt an immediate connection. “I wasn’t really looking to do another Stock & Bond. But when I walked into the lobby, I thought it’s rare that you get a space with this much history behind it,” he remarked about the building, constructed in 1942. After a multimillion-dollar renovation, Dillon has assembled an experienced team, including Craig Stuck, who returns to Minnesota as general manager. Stuck previously worked at D’Amico’s Continental American Provisions and Craft Bar in Naples, Florida.
Menu Highlights Reflecting Local Identity
Executive chef John Sobojinski, a Minnesota native, oversees the kitchen and aims to establish a local identity within the menu. Sobojinski, whose background includes training under acclaimed chefs such as Missy Robbins and Jean-Georges Vongerichten, has introduced new dishes while also refining Stock & Bond classics. Signature items will include roasted sage chicken and short rib ravioli, alongside the restaurant’s commitment to sourcing premium ingredients.
The steakhouse will offer Heritage Angus beef from the Linz family ranch in Oklahoma and wagyu from Fellers Ranch in Conger, Minnesota. Seafood enthusiasts can look forward to a raw bar featuring a chilled seafood tower, which includes oysters, shrimp, lobster, and yellowfin tartare. Initially, Stock & Bond will serve breakfast and dinner, with plans to add a lunch menu focused on salads, sandwiches, and steaks. “Part of our goal is to bring the power lunch back to downtown,” Stuck noted, emphasizing the restaurant’s role in revitalizing business dining in the area.
Pricing reflects the quality, with dinner starters ranging from $15 (salads) to $32 (caviar tots). Non-steak entrees will be priced from $42 for crabcakes to $48 for the heritage pork chop. Steaks will range from $44 (8-ounce skirt steak) to $105 (18-ounce prime rib-eye), and a prime tomahawk for two is available at $185.
Innovative Beverage Program and Elegant Design
Bar manager Ross Nelson, formerly of the Daniel del Prado Hospitality Group and Tilia, has curated an extensive selection of American whiskeys, bourbons, and ryes. Starting with 350 offerings, the goal is to expand this list to over 1,000, aiming to create one of the top whiskey collections in the country. Cocktails will range from spirit-forward creations to refreshing options, ensuring a diverse drinking experience.
The redesign of the 8,300-square-foot space by the internationally recognized firm Wilson Ishihara enhances the historic character of the venue. The monochromatic aesthetic of the former Bank restaurant has been replaced with vibrant colors, textures, and art deco influences. Original features, including lotus-blossom chandeliers and intricately carved wood panels, remain intact while new elements like custom millwork and bold patterns have been introduced.
The result is a luxurious environment accommodating 250 guests, complete with a sleek bar, semi-private lounges, and five private dining rooms. A striking gold-etched mural by artist Aaron Petz pays homage to the building’s banking history, while works from local artists further enrich the atmosphere.
Stock & Bond is located at the Westin Minneapolis, 88 S. 6th St., Minneapolis. The restaurant will be open daily for breakfast and dinner, with lunch service to be introduced shortly after the opening. The venue is fully accessible and offers both self-parking and valet options on weekends.
For more information, visit stockandbondmn.com or check their social media @stockandbondmn.
