Last night’s dinner at 1587 Prime remains vivid in my mind—not just for the depth of flavor on the plate, but for the full experience: the theater of service, the design, and the personalities behind it all. If you find yourself in Kansas City and seeking a steakhouse that aims to fuse excellence with ambition, this is a place to watch.
Setting the Stage
Located at the base of the Loews Kansas City Hotel, 1587 Prime is a joint venture between Patrick Mahomes, Travis Kelce, and the hospitality collective Noble 33. The name itself—“1587”—is drawn from Mahomes’s and Kelce’s jersey numbers, a clear nod that this is not just another steakhouse but one steeped in local identity and fan pride.
Walking in, you sense the intent: the entrance narrows, in a stadium-tunnel–style approach; discreet football elements and brass accents reference the Chiefs legacy without feeling kitschy. The wine storage, the lighting design, even the flooring—there’s a quiet confidence to the space.
But none of that would matter if the food didn’t deliver. Happily, it did—and then some.
The Meal: Highs, Highlights, and Personal Triumphs
From the first course through dessert, the evening unfolded with intention, guided by Ryan Prevost, whose deft suggestions and warm professionalism elevated the night. I can’t overstate it: in a place where each dish is ambitious, having a guide you trust transforms your experience.
Here are the standout moments:
Wagyu Carpaccio
This was one of the evening’s opening reveals. Thinly sliced, silky, with just enough umami brush and micro-accents (think mushrooms, truffle, crispy bits perhaps), it was delicate but confident. It set a tone: this kitchen doesn’t rest on reputation—they push nuance.
Lobster Rolls
A delicate interlude before the main event. Soft, lightly buttered, sweet lobster meat held just enough structure to remind you you were eating something precious. It was both comfort and refinement.
The Steak Act: Australian Ribeye & Ribeye Top Cap
Oh, the Australian Ribeye—that was insane. Bold but balanced, deeply beefy, char kissing the edges but with a pink glow inside that promised succulence. The marbling and fat rendered beautifully, delivering layers of texture as you chewed.
Then there was the Ribeye Top Cap—a cut that felt special, like the chef saying, “Here’s something extra for you.” The top cap portion added richness and complexity. Between these two, I felt I had caught a glimpse of what this steakhouse is trying to do: offer both reliable classics and surprise edges.
Pairing it all was one of my favorite wines: the 2023 ROAR Pinot Noir. Light enough to let the meat shine, but with enough backbone and fruit to stand alongside bold cuts. That wine was a quiet victory in my glass.
Dessert: The Carrot Cake
If you had told me at the start of the night that the carrot cake would be a setting highlight, I might have doubted you. But it was—moist, well spiced, with a cream cheese element that wasn’t too sweet. A perfect bookend to a heavy evening of protein. Truly a must-try.
The People Behind the Plates
While the food and wine will (rightly) dominate memories, the personalities behind 1587 Prime deserve attention.
Noble 33 is the hospitality engine. Co-founders Tosh Berman and Mikey Tanha partnered with Mahomes and Kelce to bring this vision alive. Their aesthetic discipline (warm, bold, cohesive) is evident throughout the space. Patrick Mahomes brings not just name but identity. The concept aligns with his roots—Kansas City, football, local culture. He’s spoken before about wanting this be a place “Kansas City can call home.” Kelce likewise contributes, not just in brand but in vision and taste. The inclusion of football cues and personal touches (cocktail names, stadium motifs) reflects his influence.
Their partnership with Noble 33 gives this project gravity: it’s not a celebrity fad, but something intended for the long game.
Final Thoughts & Tips for the Next Visitor
Make a reservation early. It’s already in high demand, and times fill fast. Lean into the crew. You’ll get more out of your night if you allow whoever is guiding you (Ryan, in my case) to steer pairings or supplementary dishes. Try flights or dual cuts. The contrast between the Australian Ribeye and the Ribeye Top Cap was among the evening’s most rewarding moments. Don’t skip dessert. The carrot cake will surprise you. Take your time. This isn’t a rush dinner—it’s a curated evening.
In the end, 1587 Prime accomplishes something hard: it feels bold without being showy, ambitious without arrogance, personal without being precious. The flavors delivered, the service elevated, and the concept felt coherent. I’ll be back—and I hope you will be too.
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