- Food & Beverage Magazine

"1587 Prime, officially opened its doors on September 17, 2025, marking a significant expansion into Kansas City's competitive dining scene. This contemporary American steakhouse, born from a partnership with Kansas City Chiefs legends Patrick Mahomes and Travis Kelce, represents more than just another celebrity restaurant: it's a masterclass in strategic brand expansion and community integration. The Power Play Behind the Partnership The collaboration between Noble 33 and the NFL champions goes beyond typical celebrity endorsements."

"Tosh Berman and Mikey Tanha, the visionary founders of Noble 33, worked directly with Mahomes and Kelce to capture "the essence of Kansas City: its pride, its hospitality, and its passion for great food." The restaurant's name cleverly combines both players' jersey numbers (15 and 87), creating an instantly recognizable brand that resonates with sports culture and fine dining enthusiasts alike."

"The 238-seat restaurant showcases innovative hospitality technology and design thinking that food service industry professionals should take note of. Led by The Johnson Studio at Cooper Carry, the space transforms the dining experience into something reminiscent of entering a world-class stadium. The grand entrance features a narrowing tunnel that builds anticipation, while refrigerated displays showcase premium dry-aged cuts: a brilliant example of menu innovation that educates guests before they're seated."

1587 Prime opened on September 17, 2025, as a 238-seat contemporary American steakhouse in Kansas City. The restaurant is a partnership between Noble 33 and Kansas City Chiefs players Patrick Mahomes and Travis Kelce. Tosh Berman and Mikey Tanha collaborated directly with Mahomes and Kelce to capture the essence of Kansas City, and the name fuses the players' jersey numbers, 15 and 87. Noble 33 adapted its award-winning formula to reflect local character while preserving elevated standards. The Johnson Studio at Cooper Carry led a stadium-inspired design with hospitality technology and a narrowing entrance tunnel. Refrigerated displays of dry-aged cuts and theatrical food presentation create education and Instagram-worthy moments.

Read at Food & Beverage Magazine