Developed and operated by acclaimed hospitality company Apicii, the elevated steakhouse concept in Oklahoma City focuses on ‘High Plains Steak & American Whiskey’ in a backdrop reminiscent of 1800s America


(OKLAHOMA CITY, OK) – NOVEMBER 1,  2022  – During the 1800s, cattleman, farmers, and distillers reigned in the American High Plains, weaving their legacy into the lands they labored day in and day out—a storied tradition honored at The First National Center’s new steakhouse, Stock & Bond by acclaimed hospitality company Apiciiset to make its grand debut on November 1, 2022.


A celebration of America and homage to Oklahoma City’s rich agricultural history, Stock & Bond melds together modern interpretations of traditional dishes and High Plains steaks paired with American whiskey in a transportive setting.


“Apicii is thrilled to bring our own interpretation of the High Plains steakhouse to the iconic First National Center in Downtown Oklahoma City this fall,” says Apicii Founder and CEO Tom Dillon. “From the quality of our meats, to our collection of American whiskeys, to the transportive nature and craftsmanship in the restaurant’s design, we look forward to immersing the local community and travelers from afar into a true celebration of the region’s rich history of agriculture and ranching.”


Intentionally designed by FlickMars, diners are transported back to the 1800s immediately upon arrival with a warm, seductive interior that features heavy wood paneling, brass and leather accents throughout the dining room, bar & exclusive private dining experience surrounded by cabinets filled with top shelf bourbons and whiskeys– the Bourbon Room. 


At Stock & Bond, the dining experience begins before diners even glance at a menu. A repurposed butcher freezer-turned-coat closet awaits upon entry, before venturing to the main dining room with a semi-open kitchen, separated by a wall of old leather belts. Thoughtful design touches throughout the space immerse diners even further into the American High Plains, such as old cleavers, cattle brands, and photographs of distilleries from around the country. 


The next phase of the Stock & Bond journey arrives via a drink menu curated by Apicii’s Director of Beverage and Mixology, Kyle Tran. The expansive selection includes more than 300 American whiskeys, bourbons and ryes to be enjoyed neat, on the rocks, or in a classic whiskey cocktail. A leatherbound Book of American Whiskey details the history of the spirit and showcases the number and diversity of U.S.-made expressions, which traditionally use corn, rather than barley and grain – an homage to the land that has been a crucial part of American history and the principles in which Stock & Bond is rooted in.


For those who like their drink with a side of history, the restaurant’s name celebrates the American distillers who pioneered the craft by adhering to the Bottled-in Bond Act of 1897, which stipulated that the whiskey must be the product of one distilling season from one distillery, aged in a federally bonded warehouse for at least four years, and bottled at 100-proof.  


  • Millionaire Cocktail: Same Old Moses PX Bourbon, Grand Marnier, Grenadine, Lemon, foam, nutmeg
  • Kentucky Peach: Woodford Reserve, Peach, strawberry cordial, citrus, soda
  • Remember the Maine: Rittenhouse 100 Rye, Dolin Sweet Vermouth, Cherry Heering, Absinthe


With drinks in-hand, diners can peruse Stock & Bond’s ingredient-driven menu, carefully curated by Executive Chef Jonas Favela, featuring a selection of local and Southern favorites that deliver beautifully composed and indulgent meals made with the finest quality ingredients. In addition to classic appetizers, salads, meat and side options, an extensive raw bar featuring oysters, shrimp & other seasonal southern seafood specialties round out the menu, alongside a robust selection of more than 15 steak add-ons and sauces such as black truffle butter, bon, au poivre, béarnaise, and chimichurri. 


With more than 15 years of steakhouse experience under his belt, Chef Favela’s menu conveys his passion for bold flavors, high-quality local ingredients, and exceptional service to create an unparalleled dining experience in Oklahoma City. Stock & Bond sources Black Angus USDA Prime beef from a collective of ranchers and farmers. All cattle is sourced and raised in the USA, grazing on Midwest pastures with a high-quality, corn-based diet that brings out exceptional tenderness and rich flavor. 


Menu highlights include:


  • Chilled Seafood Tower ($150): Maine lobster, colossal shrimp, East & West Coast Oysters, Yellowfin Tuna Tartare
  • Steak Tartare ($18): Cornichons, egg yolk, pickled mustard seed
  • Short Rib Ravioli ($28): Red wine sauce, Parmesan Reggiano 
  • Duroc Pork Chop ($29): Butternut squash, cabbage, apple butter, natural jus
  • Snake River Farms Wagyu 8oz Skirt Steak ($40)
  • 32oz Tomahawk ($155)


“At Stock & Bond, we are melding the past with the present to bring diners a taste of American history on a plate and within a glass,” says Favela. “This steakhouse concept is a particularly exciting venture for me personally as we bring together the best food, drink, and experience that all tie back to a central theme - the history of the region which I am from. I look forward to inviting guests into this very special space and showcasing the best of the High Plains.”


Located within the newly opened First National Center at 138 Park Ave, Oklahoma City, 73102,  Stock & Bond fits seamlessly within the building’s rich history, adding in a new layer of luxury and storytelling for visitors. Originally opened in 1931 as an iconic bank and landmark monument, the First National Center reopened in April 2022 following an extensive restoration and reflects the oil drilling, banking industry, and history of Oklahoma City’s tremendous growth and its arduous challenges. The steakhouse is the building’s latest addition, adding to the robust dining & imbibing concepts by bespoke hospitality management and development company,  Apiciiincluding the Library of Distilled SpiritsThe Great HallTeller’s and The Archive. Each concept is imbued with a distinct personality and offerings that embody traditional Oklahoma City hospitality with unrivaled craftsmanship and locally sourced ingredients reflecting the region’s bounty. 


Open on Tuesday-Saturday from 4:00pm-10:00pm, reservations are available via