Wichita’s fancy new KVH Chophouse opens next week, but you can see the menu now
The public grand opening for Greg Hiser’s fancy new KVH Chophouse at 29th and Tyler is a week away: The restaurant will open at 4 p.m. Monday, July 14.
But you don’t have to wait until then to decide what you want to eat. The restaurant’s manager, Melissa Cody, has provided a copy of the menu, which I’ve shared below. It’s the most current version the restaurant has, she said, adding that some things could change before opening day arrives.
The highlight of the menu is its list of prime steaks, which includes an 8-ounce filet mignon, a 16-ounce prime K.C. strip and a 20-ounce prime porterhouse. Chef Jorge Morales has said, though, that he’s most excited about a Wagyu bone-in tomahawk with buttered bone marrow that will be served flaming at the table. Steak prices range from $58 for the 16-ounce prime rib to $148 for the flaming tomahawk.
Seafood lovers will find scallops, grilled salmon, sea bass and lobster, which will be either broiled or deep fried. The menu also includes a chicken Parmigiana, chicken cordon bleu and a burger. Non-steak entrees range from $21 for the burger to $62 for broiled lobster.
The appetizer menu includes dishes like chipotle deviled eggs, jumbo crab cocktail, crab cakes and tuna tartare, and the soup and salad menu lists French onion soup, New England clam chowder, a green goddess wedge salad, a caprese salad, a roasted beet and goat cheese salad and a Caesar salad.
The restaurant also shared its extensive wine and spirits list as well as its menu of signature cocktails, which includes an espresso martini, a gin-and-cucumber gimlet and a paloma.
Owner Hiser is a pilot who built his career in aircraft insurance and also founded Hangar One Steakhouse back in 2009, selling it 10 years later. He’s spent nearly two years planning, designing and building KVH Chophouse, which he named for his late parents, Keith and Verna Hiser. Many items on the menu are also named for Keith and Verna.
KVH’s plush 5,000-square-foot interior includes a big, glassed-in wine room, private wine lockers, a champagne wall, big chandeliers and half-circle booths. It has dim lighting outside and patio seating in the back facing a residential lake.
Once open, the restaurant’s hours will be 4 to 10 p.m. Sundays through Thursdays and 4 to 11 p.m. Fridays and Saturdays. People can make reservations now at Open Table or by calling the restaurant at 316-300-7036.
The address for the restaurant is 2926 N. Tyler.
This story was originally published July 7, 2025 at 12:45 PM.
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