1587 Prime | Restaurant Review

1587 Prime (Kansas City, MO) — ☆☆☆/5 Review

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Atmosphere & Ambiance

1587 Prime — inside of the Loews Kansas City Hotel — is aiming to be more than just another steakhouse.

Stepping inside, you pass through a glass-meat cooler display (one of the visual showpieces), where premium cuts are chilled behind glass — part theatrical, part practical, letting you eyeball your options.

A grand piano sits near the base of the staircase, signaling the intention to have live music, giving the place a bit of old-world class mixed with a modern steakhouse vibe.

Private and semi-private dining rooms are part of the layout: one for about 20 with a discrete entrance, another for about 40.

Food & Drinks

Let’s talk about what really matters, the steak.

The menu aims to lean into modern American steakhouse territory, with a foundation in top regional beef but also premium cuts from beyond the Midwest (American Wagyu, Japanese A5) being teased.

During preview tastings they’ve shown off various butters (truffle-infused, herb garlic, etc.), condiments, and even non-steak offerings like togarashi fried chicken (a nod to culinary playfulness).

Appetizers, desserts, curated wine lists — all expected to be elevated, not afterthoughts.

Starter: A bone marrow appetizer served with house pickles and toast — the marrow is silky, buttery, rich without being greasy. A perfect opener.

Salad/Intermezzo: A frisée or kale salad with shaved shallots and a light citrus vinaigrette — a crisp, palate-cleansing interlude before the main.

Steak (Main Event): I chose a dry-aged ribeye. It arrives still warming on a cast-iron skillet, with a crackle of sear and smoke. The texture is tender with satisfying chew, deep beef flavor, and a faint char. The truffle butter (in a small ramekin) was optional, but irresistible. Side of smoked garlic mashed potatoes and grilled seasonal vegetables — both thoughtful, not overdone.

Wine Pairing: The sommelier matched a bold California Cabernet for the ribeye and a lighter, aromatic Pinot Noir for those in the party who went for a leaner cut. The wine pairings held strong: never overshadowing the steak.

Dessert: A chocolate ganache tart served with a berry compote and a scoop of vanilla bean gelato. Decadent but balanced.

Service was polished and attentive: servers knew their cuts, talked about the aging process, and were ready with recommendations. The pacing felt deliberate — not rushed but not languid either.

The scale (private rooms, potential live music) suggests it wants to be more than just a buzzy opening with the hype backup of maybe seeing Taylor Swift.

Price. High-end steakhouse territory is expensive; balancing that with “a place Kansas City can call home” (a quoted aim) may be a challenge.

The Setup & First Impressions

Walking into 1587 Prime, you feel the ambition at once. The entrance funnels you through a narrowing “stadium tunnel” corridor, a visual wink to football theatrics. The wine display and meat-cut glass cases greet you before you reach your table, a kind of culinary curtain-raiser.

Strengths & Weaknesses (Why 3 Stars, Not 5)

It’s a large operation with many tables, some courses drag or arrivals get slightly out of sync. A steakhouse lives by timing — letting meat rest, bringing sides first, etc.

With about 238 seats and two floors, maintaining a refined, comfortable, romantic or contemplative mood for all tables is tough. On busy nights, some areas felt a bit loud and the feel toward the back lost some of the “steakhouse vibe.”

High expectations = tough margin for error.

Because this is a celebrity-backed, buzzed-about venue, any minor slip (delayed drink, missed napkin, over-salted side) gets magnified in guest perception.

So as of now, it’s better than average, on its way to greatness, but not quite there. It earns 3 stars because it does many things well, but also demonstrates noticeable growing pains you wouldn’t see at top-tier steakhouses with years of service smoothing. If they iron out those kinks (consistency, pacing, price justification), it has the bones to push to four or even five.

Final Thoughts & Tips for Your Visit

Start with a shared starter or appetizer, then pace yourself toward the steak.

Be gentle with expectations — treat this like a prestige launch with rough edges, not a fully polished five-star steakhouse yet.

Go for the experience, not just the food — the spectacle, the design, the staff interaction — those are part of what you’re paying for.