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

08/07/2013 12:43 PM

08/07/2013 12:43 PM

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


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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