1610 Main St, Kansas City, MO

We are a Taproom and Restaurant located in Kansas City’s Crossroads Arts District.

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Our Concept

It wasn’t until I became a father that the quality of food became so important. Knowing where the food we’re eating came from and what care was used in raising it became essential. That philosophy is being incorporated into Anton’s by developing relationships with farmers and trying to build on sustainability. We are striving to put quality products at the forefront. Some of Anton’s offerings are pork and poultry raised hormone free, without antibiotics and certified organic grass fed beef.All from farms that care about and practice the humane treatment of animals. I realized by dealing directly with farmers I would be able to offer something distinctive, at an affordable price. This allows for more creativity and offerings like in-house aging, cutting steaks to order and being able to offer our products at the Butcher’s counter to enjoy at home. I wanted to recreate the Butcher Shop and Steak House of long past.

The System (Our little way of paying it forward.)

The Auquaponics system we have downstairs enables us to raise our own Tilapia thereby controlling what the fish are eating. The minerals and nutrients the fish leave behind are a perfect source of food for the herb and lettuce gardens growing on top of the tanks. An additional bonus of this process is that the plants in turn are a carbon free, natural filtration system for the water as it returns back to the fish. We’ve created a truly organic food system.

The coolers we have are running on water cooled compressors which means our usage of electricity will be lessened seven fold.In the back yard you’ll notice the ‘Water Wall’ feature. This was built to serve as a cooling tower for the water being used in the compressors. Hot water flows through tubing to the ‘Wall’ where it is cooled. It then returns back to the compressors in a continuous cycle resulting in virtually no water waste. Once the temperature drops the hot water will not flow to the outside. Instead, it will be routed through tubing in the floor. This radiant heat will be used to heat our building during the winter and in turn will reduce our use of natural gas heat by more than 50 percent.