Best Eat In the House | Anton’s Dry-Aged Steak
July 16, 2018 | Brad Austin, Jonathan Bender | 1 min read
Best Eat in the House features dining recommendations from people in and around Kansas City. For this episode, Kasim Hardaway, founder of the TKG Agency, stopped by to chat about the dry-aged, grass-fed beef at Anton’s Taproom (1610 Main St.)
We traveled along the Streetcar line to talk to owner Anton Kotar about his space where they cut and dry-age their steaks. Kotar uses locally sourced beef that is seared fast to create just the right amount of crust only a few feet from the butcher shop attached to the restaurant.
See more of our Best Eat in the House series here. Got an idea for what we should feature next? Drop us a line.
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