{"id":16098,"date":"2016-12-24T16:06:02","date_gmt":"2016-12-24T22:06:02","guid":{"rendered":"http:\/\/brubakers.us\/?p=16098"},"modified":"2016-12-24T16:13:13","modified_gmt":"2016-12-24T22:13:13","slug":"first-time-at-antons-taproom","status":"publish","type":"post","link":"https:\/\/brubakers.us\/?p=16098","title":{"rendered":"First Time at Anton’s Taproom"},"content":{"rendered":"

Selena and I got to try a new restaurant a couple of weeks ago. We had a couple of options along the KC Streetcar<\/a> route — either Extra Virgin<\/a> or Anton’s<\/a> — and we let the Streetcar be the deciding factor. <\/p>\n

We were actually over at the Courtyard Marriott by the Kauffman Center to pick up a cardigan sweater that she had accidentally left there several weeks ago. They found it and had been hanging on to it until she could return to claim it. She just kept forgetting to do so. Anyway, I talked her into going over there. <\/p>\n

Anton’s is just right around the corner from the hotel, right by the Streetcar stop. We were like, if the Streetcar is there or only a couple of minutes a way then we are going to ride it to Extra Virgin. If it’s not there and it’s going to be a while then we’re eating at Anton’s. And that’s how our first time at Anton’s came to be decided by the KC Streetcar. LOL. <\/p>\n

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When you walk in to the restaurant, you first have to go through these heavy curtains. The drapes are a bit odd but I actually thought they were cool and added to the character of the place. However, I think they were installed for the purpose of keeping the cold air out every time the door opens. <\/p>\n

It’s a creative solution that actually works.<\/BIG><\/p><\/blockquote>\n

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The restaurant is not huge and it’s located next to a butcher shop, which makes perfect sense because it’s a steakhouse. The exposed brick walls give it a lot of character and adds to the restaurant’s unique ambiance.<\/p>\n

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The cool art adds a hip vibe. It is located in Crossroads after all.<\/p>\n

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There’s also plenty of beer on tap to keep the beer drinkers happy. <\/p>\n

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The Anton’s story is actually really interesting. They are committed to delivering that true farm to table experience and only use the best, organic ingredients. They work with local farmers and also grow their own herbs. They even farm their own tilapia in the basement. <\/p>\n

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Another interesting bit is that you can actually choose grass or grain fed beef and they cut their steaks to order. How much more authentic can you get? <\/p>\n

This place is legit.<\/BIG><\/p><\/blockquote>\n

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Anyway, I had to take a picture of this part of the menu because of the “additional fat” option. Look at the short rib entree. For $4 you can add “additional fat” to the dish. Whatever that means. Sounds odd. I should have asked but I didn’t think to do so because that’s not what I was ordering. <\/p>\n

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I had a four-ounce filet mignon with a side of green beans. I was trying to be responsible. Thus, the smaller portion and no mashed potatoes. <\/p>\n

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Selena had the chili. She said she could tell it was made with premium grade beef instead of ground chunks of junk. <\/p>\n

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We shared a dessert after. I just couldn’t resist. I tried to be responsible but I wasn’t that<\/em> responsible at the end of the day. <\/p>\n

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\"Anton's<\/a><\/div>\n

So there you have it. My first Anton’s Taproom and Restaurant<\/a> experience. I’m not much of a beef-eater. I’m more of a pork and chicken kind of girl. However, I really enjoyed my filet mignon. So much so that I actually wished I had gotten a little bit bigger portion. I think Brian would really enjoy this place. I’m definitely adding it to the list of restaurants to take him to on his next trip up. <\/p>\n","protected":false},"excerpt":{"rendered":"

Selena and I got to try a new restaurant a couple of weeks ago. We had a couple of options along the KC Streetcar route — either Extra Virgin or Anton’s — and we let the Streetcar be the deciding factor. We were actually over at the Courtyard Marriott by the Kauffman Center to pick […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[7],"tags":[63,32,678],"_links":{"self":[{"href":"https:\/\/brubakers.us\/index.php?rest_route=\/wp\/v2\/posts\/16098"}],"collection":[{"href":"https:\/\/brubakers.us\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/brubakers.us\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/brubakers.us\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/brubakers.us\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=16098"}],"version-history":[{"count":16,"href":"https:\/\/brubakers.us\/index.php?rest_route=\/wp\/v2\/posts\/16098\/revisions"}],"predecessor-version":[{"id":16114,"href":"https:\/\/brubakers.us\/index.php?rest_route=\/wp\/v2\/posts\/16098\/revisions\/16114"}],"wp:attachment":[{"href":"https:\/\/brubakers.us\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16098"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/brubakers.us\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16098"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/brubakers.us\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16098"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}