Anton’s Media Gallery


“The basement of Anton’s Taproom is a laboratory for local food production.”
-Jill Wendholt Silva, The Kansas City Star


“Depending on your mood and your wallet, you can choose bar food or premium steaks, with monster 22-ounce rib-eyes cooked in an open kitchen.”
-Jill Wendholt Silva, The Kansas City Star

‘“Steakhouse” and “green” aren’t concepts that occur in tandem with much frequency. Anton’s Taproom is making a bold attempt.”

-Olney Fisher, SPACES Kansas City

“The pulled pork sandwich was very tasty and was slathered with a homemade BBQ sauce that could dance with the big boys in town.”

-Mary Bloch, Around the BLOCK


“The hamburgers here — 8 ounces of house-ground beef — are splendid, and the fries hold their own in that company.”

-Charles Ferruzza, The Pitch


” A recent tasting evoked these adjectives: crisp, soft, perfectly seasoned and juicy. It is arguably the finest steak in this cow town.

-John Eligon, The New York Times