When a restaurant attempts many things, there is often a fear that it doesn’t do any of them particularly well.
Anton’s Taproom, which opened in October, certainly does a lot. It offers 67 mostly American craft beers — and six wines — on draft, plus a variety of bottled brews. It boasts a butcher shop, complete with house-made sausages and lard. There is a tilapia farm and an aquaponic herb garden in the basement, and an art gallery on the second floor. Read More Here
Anton’s grind is made from dry aged steak trimmings, and according to Ulterior Epicure/Kansas City-dweller Bonjwing Lee, the “8-oz. patty is all about texture.” It’s an intense burger, topped with bleu cheese and caramelized onions. Read More Here
Approximately 20 million people get sick every year from a stomach bug known as the norovirus. A new study, from the Centers for Disease Control and Prevention reveled that most norovirus outbreaks come from prepared foods contaminated by restaurant food handlers.
With more people eating out during the summer months, there is a higher risk to get exposed to the norovirus, according to the Kansas City Health Department. And local restaurants are taking extra steps to keep local patrons safe. Read More Here
Anton’s Taproom, which opened in October in Kansas City’s Crossroads District, is not your typical KC restaurant. How many restaurants do you know that have a butcher’s shop (complete with homemade sausages and lard), a tilapia farm, an aquaponic herb garden and an art gallery on the premises? Host Kelly Scanlon sits down with owner and restaurateur Anton Kotar and talks about the eatery’s distinctive approach. Listen Here