Wichita’s KVH Chophouse is open now: See pics of its champagne wall, prime steaks
The public grand opening for Greg Hiser’s new KVH Chophouse at 29th and Tyler was Monday. After several soft opening events last week and over the weekend, the restaurant’s doors opened to all of Wichita at 4 p.m.
I was able to attend one of the soft openings and am bringing you a look inside the restaurant, which Hiser spent nearly two years planning, designing and building at 2926 N. Tyler.
It’s a fun place to dine — and to enjoy a drink — and Hiser and head chef Jorge Morales have added lots of fun and surprising touches. And though the restaurant will be among the more expensive places to eat out in Wichita, the prices were lower than I expected them to be.
Here’s a look at the new restaurant:
Brand-new building
The modern new building is next door to the Casey’s gas station on the southeast corner of 29th and Tyler. From the outside, customers will be able to see the dramatic chandeliers Hiser added throughout the space. They’ll also notice some plants taking root in front of the building on the north end. That’s actually a small vineyard planted with Kansas-friendly Norton grapes, which Hiser thought would give the restaurant a unique look.
Before they walk inside, people will also notice a giant decorative corkscrew sculpture to their left and a golf cart parking area to their right: Several residents in nearby housing communities drive golf carts.
The restaurant has its own large parking lot, but when the KVH is at full capacity, diners could have trouble finding a spot. Some people last week were parking next door at Casey’s — a setup that likely won’t last long. Others were parking in an open grass lot just across Tyler from KVH.
The bar glows
To the right of the restaurant’s entryway is KVH’s bar area, which features a set of half-circle booths and a U-shaped bar crafted from back-lit onyx, which causes the bar to glow. Bar stools surround the bar, and customers can order from a large menu of spirits, craft cocktails, wine and beer.
The bar also has two vino machines, which Hiser bought from Danielle and Ken Harmon when they closed their Alzavino Wine Tavern at 1001 W. Douglas last summer. The system allows bartenders to dispense wines by the ounce or by the glass and injects argon gas into the bottles as they’re emptied, which keeps them from spoiling. That will allow Hiser to open expensive bottles to serve by the glass without having to worry about wasting them.
A wall of champagne
On the east wall of the bar, Hiser created a “wall of champagne,” which is stocked with many varieties of bubbly and features a big photo of upscale brand Veuve Clicquot.
The bar menu offers many different varieties of champagne and prosecco, both by the glass and by the bottle.
Live music from a grand piano
The focal piece of the bar is a raised stage near the front window that features a grand piano, and several nights a week, a musician will be performing at that piano. The music provides a nice backdrop to the bar and also can be heard in the dining room.
Behind the piano is a “wall of keys” — a section that trim carpenters designed to look like piano keys. And separating the bar from the dining room is a long, narrow wine room, fitted with enough racks to store 1,000 bottles.
Dim dining room
From the entrance, the restaurant’s main dining room is to the left. It has inviting, dim lighting, half-circle leather booths on each side and tables and chairs set up on a carpeted section in the center. The dining room seats 75 people.
It’s decorated with brass sconces and wine cabinets, and each table has its own small, glowing lamp. The tray ceiling is fitted with modern chandeliers and lighting that creates a blue glow.
Servers wear white dress shirts, black vests and black ties, and a few of the male staff members wear black fedoras. And the dining room is often filled with the delicious smell of wood smoke as servers wheel trays to tables to prepare smoked Old Fashioned drinks.
Lots of steaks, including one on fire
Last week, I shared the KVH menu, which includes lots of prime steaks, including an 8-ounce filet mignon, a 16-ounce prime K.C. strip and a 20-ounce prime porterhouse. A fun touch at the restaurant: Every now and then, Morales appears from the kitchen with a cart. On top of that cart, a giant tomahawk steak is hanging from a hook — and it’s on fire. Morales extinguishes the fire then cuts the bone-in steak, served with buttered bone marrow, at the table and serves it to the diners. Though the cut costs $148, it produces more than enough meat for two.
Among the other dishes I sampled was the filet mignon, served with a side of creamy lobster macaroni and cheese and an oversize onion ring. (Other sides are also available.)
We also sampled the chicken cordon bleu, served on a plate of bechamel sauce.
The tuna tartare appetizer came with thick homemade tortilla chips, and the tuna was served on top of avocado.
A few extra dining areas
Hiser, who named the restaurant for his late parents, Keith and Verna Hiser, also included two private dining areas in the restaurant. The one named for his mother is in the front of the restaurant and features bold, floral wallpaper. The one named for his father is in the back and feels like a cozy den.
The restaurant also features a back patio, complete with fire pits, facing a residential lake.
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Oh, and about those golden toilets
Ladies: The two stalls in the women’s restroom both have golden toilets, each one fitted with a golden plastic seat.
The ladies room also is lined with emerald-colored tiles, and the sinks have golden fixtures — one with a water spout in the shape of a golden swan.
Menu, hours, reservations
The menu for KVH Chophouse is below. Its hours are 4 to 10 p.m. Sundays through Thursdays and 4 to 11 p.m. Fridays and Saturdays. People can make reservations at Open Table or by calling the restaurant at 316-300-7036.
This story was originally published July 14, 2025 at 2:16 PM.
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