Stock & Bond, a striking steakhouse in downtown Minneapolis, launched at the end of July. The restaurant—operated by New York City-based Apicii—sits in the historic Farmers and Mechanics Savings Bank building, and it features heritage steak and American whiskey in a stunning setting. World-renowned design firm, Wilson Ishihara, created the highly anticipated, multimillion-dollar concept.
“From the first time I walked into the Farmers & Mechanics Bank building, I knew it was the perfect location for Stock & Bond,” says Tom Dillon, restaurateur and owner of Apicii, in a prepared statement. “At its heart, Stock & Bond is a celebration of the farmers, ranchers, and craftspeople who are the backbone of the American cattle and whiskey industries. I can’t imagine a better location than the bank that was once the cornerstone in the development of so many industries in Minneapolis over the last century.”
Stock & Bond’s menu offers a modern take on classic steakhouse fare, featuring heritage steaks, fresh seafood, and refined sides. Signature appetizers, thoughtful accompaniments, and a curated selection of sauces and enhancements allow for personalized dining. The menu highlights heritage Black Angus beef, sourced from the Midwest-based Linz family, who have been raising cattle and purveying premium meats for more than 60 years. Every cut comes from genetically tested cattle with traceable Angus origins. Heritage beef boasts a more robust flavor than modern breeds, while also being healthier, raised naturally, and better for the environment.
Executive Chef John Sobojinski returned to his home state in 2021 after a six-year run in New York City, where he trained under acclaimed chefs Missy Robbins and Jean-Georges. With extensive experience as a butcher, running kitchens, and working across diverse cuisines, Sobojinski brings a refined culinary style to Stock & Bond.
“We’re thrilled to have the opportunity to partner with exceptional local purveyors, including Wild Acre Farms, Fellers Ranch, Cannon Valley, and Heritage Foods,” says Sobojinski.
The beverage program boasts an extensive selection of more than 350 American whiskeys, bourbons, and ryes, displayed in an impressive collection along the back bar. With a focus on local spirits, the menu highlights selections from Tattersall Distilling, including several of their aged whiskeys and a specialty barreled cocktail. There is an emphasis on craft cocktails and tributes to the classics. The wine list is a thoughtfully curated collection that highlights the diversity of artisanal American vineyards—from Napa and Sonoma to Willamette and the Columbia Valley—alongside a world-class portfolio featuring the most esteemed New and Old World wine regions. The bar program has been curated by Bar Manager Ross Nelson, who previously worked with Daniel Del Prado Hospitality, Tilia, and had a stint in Nashville at the renowned Hermitage Hotel.
Leading hospitality, Craig Stuck joins the team as general manager. He brings extensive experience from Minnesota-based D’Amico & Partners, including leadership roles at Cafe and Bar Lurcat and Sea Change. After a successful tenure in Naples, Florida, overseeing D’Amico’s nationally recognized steakhouse, The Continental, Stuck returns to Minneapolis with a blend of local insight and national experience to help launch Stock & Bond.
Wilson Ishihara has designed the space with a goal of preserving the building’s rich history. The restaurant draws inspiration from the original art deco architecture of the 1940s, from the bank’s legacy and the city of Minneapolis. Paying homage to the farmers, mechanics, and bankers who helped build Minneapolis, the space is adorned with references to craftsmanship, innovation, and a strong sense of community throughout.
Upon arrival, guests will be awestruck by the original three-story ceiling banking hall. Spanning 8,340 square feet, the 251-seat restaurant offers three distinct dining experiences—a bar and lounge with a dramatic 40-foot central bar and comfortable lounge seating for 89 guests, a 90-seat dining room, and five distinctive private dining rooms accommodating groups of 8 to 24 guests. Several of the private dining rooms have semiprivate lounge space, allowing for cocktails and mingling in the restored bank space before being seated.
The original teak wood paneling has been retained, now accented by natural walnut millwork. Six enormous, gilded lotus-blossom chandeliers from the original bank provide a stunning backdrop to an eclectic and versatile seating arrangement. Designed with a nod to the building’s streamline art deco details, bespoke furniture in rich jewel tones is highlighted by antique brass banker wire screens found throughout and a geometric tiled floor. Artist Aaron Petz has installed a striking mural of a banker and a mechanic along the 33-foot ceiling, while additional works by Minneapolis-based artists Tara Costello, Tim Tozer, and Jeremy Szopinski have been curated and commissioned.
The name “Stock & Bond” pays tribute to the restaurant’s focus on livestock and bourbon, as well as its home in the restored historic Farmers and Mechanics Bank. Additionally, it nods to the American distillers who pioneered the craft under the Bottled-in-Bond Act of 1897, a federal law which ensured the quality and authenticity of distilled spirits, particularly whiskey. The building was added to the National Register of Historic Places as a landmark in 2006.
