Chow Town

The New York Times praises the dry-aged steaks at Anton’s Taproom

Updated: 2013-08-07T17:43:14Z

By Sarah Gish

In February, the New York Times praised the inventive Mexican food and edgy atmosphere at Port Fonda.

Today The Times published a travel story exhalting the dry-aged steaks at Anton’s Taproom, 1610 Main St.

“A recent tasting evoked these adjectives: crisp, soft, perfectly seasoned and juicy,” writes the newspaper’s KC correspondent John Eligon. “It is arguably the finest steak in this cow town.”

Read the full restaurant report here.

For more tasty Kansas City restaurant and food news, follow @chowtownkc on Twitter (and then tweet us what you think is the “finest steak in this cow town”).

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