A sneak peek inside the fancy new steakhouse at the downtown Minneapolis Westin

When Tom Dillon of New York-based Apicii hospitality group opened Stock & Bond steakhouse in Oklahoma City three years ago, he wasn’t planning on a second location. But when the former Bank restaurant in downtown Minneapolis became available and it, too, was housed in former grand bank space, it seemed like fate.

“I wasn’t really looking to do another Stock and Bond. But when I walked into the lobby, I thought it’s rare that you get a space with this much history behind it,” he said about the Farmers and Mechanics Savings Bank space built in 1942.

“Everything was calling in a certain direction that this was the thing to do there.”

After a multimillion-dollar revamp, the restaurant emphasizing American craftsmanship in food, drink and design is ready to roll out the welcome mat on July 31.

Dillon has brought in a veteran team, including Craig Stuck, formerly of D’Amico’s Continental American Provisions and Craft Bar in Naples, Fla., as general manager. Stuck said he is happy to be returning to Minnesota for this venture.

“I am leaving one of the most beautiful dining rooms to what I believe is another beautiful dining room,” he said. “I love beef as a passion, whiskey as a passion. So this is hitting all my passion points that I’m going to feel very proud of maintaining every day.”

A sneak peek of the soon-to-open Stock & Bond revealed a shift from Bank’s monochromatic aesthetic in favor of more colorful, lush, textured and art deco themes. While many of the food and drink items borrow from the original Stock & Bond location, you betcha this menu also will have its own distinct Minnesota identity.

Executive chef John Sobojinski, a Minnesota native whose résumé includes working alongside award-winning New York chefs Missy Robbins and Jean-Georges Vongerichten, is heading the kitchen. In addition to Stock & Bond staples, Sobojinski added original dishes such as a roasted sage chicken while tweaking items such as the short rib ravioli and poached halibut to make it his own.

Heritage Angus beef is sourced from the Linz family ranch in Oklahoma and wagyu from Fellers Ranch in Conger, Minn. The seafood program includes a raw bar with items such as a chilled seafood tower (oysters, shrimp, lobster and yellowfin tartare).

Initially, Stock & Bond will offer breakfast and dinner. Eventually, a lunch menu of salads, sandwiches and steaks will be added. “Part of our goal is to bring the power lunch back to downtown,” Stuck said. “A lot of that disappeared over the last few years, but it’s coming back and we want to be part of that equation.”

Prices: Dinner, starters $15 (salads) to $32 (caviar tots); sides $13 (truffle fries, elote-style corn) to $16 (veggies, Parmesan mac and cheese); non-steak entrees $42 (crabcakes, short rib ravioli) to $48 (heritage pork chop); steaks $44 (8-ounce skirt steak) to $105 (18-ounce prime rib-eye). In addition to individual entrees, a prime tomahawk for two ($185, 40 ounces) is also featured. Breakfast ranges from $6 (pastries) to $32 (steak and eggs).

Bar manager Ross Nelson, formerly of Daniel del Prado Hospitality Group and Tilia, is featuring an ambitious lineup of American whiskeys, bourbons and ryes from the outset, with plans to expand. “We’re starting with 350,” Stuck said. “Eventually we will have over 1,000; our goal is to grow the list to a top list in the country.”

American wines from Napa, Sonoma, Willamette and Columbia Valley, as well as a mix of Old World and contemporary vinos, will be available. The beer list includes local and regional labels.

Prices: Cocktails $17 to $26, NA $14, wines by the glass $14 to $25, beer $8 to $9.

Internationally distinguished design firm Wilson Ishihara updated the 8,300-square-foot space. The monochrome feel of the former Bank restaurant has been swapped for more color, texture and art deco-influenced design. Original lotus-blossom chandeliers and carved wood panels remain.

Meanwhile, custom millwork and furniture as well as bold patterns and gemstone hues are dotted throughout. The result is a modern, opulent feel throughout the 250-seat space that includes a long, sleek bar, semiprivate lounges and five private dining rooms.

Artist Aaron Petz was brought in to create a dramatic gold-etched mural that stretches across the 33-foot ceiling with references to the space’s days as a bank. Pieces by local artists Tara Costello, Tim Tozer and Jeremy Szopinski are also featured.

Info: stockandbondmn.com, @stockandbondmn

Hours: Debuts July 31. Open for breakfast and dinner daily; lunch service will be added soon after opening.