Sitting in central cattle country, Kansas City has a deep steakhouse pedigree built on dry-aged beef and clubby dining rooms. The Capital Grille on the Plaza and Anton's Taproom in the Crossroads anchor the present-day scene, while the Golden Ox in the West Bottoms revives a name tied to the city's old stockyards.
The Capital Grille on Kansas City's Country Club Plaza dry-ages its beef in-house for 18 to 24 days and hand-cuts to order, with a 3,500-bottle wine cellar.
OrderDry-aged porterhouse for two with lobster mac and cheese, and a bottle from the cellar.
TipMon to Fri from 11:00, Sat from 11:30, Sun 16:00-21:00. Bar lunch is the easier seat at noon.
The Capital Grille on Kansas City's Country Club Plaza dry-ages its beef in-house for 18 to 24 days and hand-cuts to order, paired with a 3,500-bottle wine.
TipThe Generous Pour Sunday wine programme is the value. Lunch service runs business-friendly weekdays.
Anton's Taproom in the Kansas City Crossroads is a butcher shop plus steakhouse with grass-fed regional beef, in-house aging and a natural-wine programme.
TipBuy a cut from the case to cook at home and have the kitchen plate it for dinner first.
Discover Kansas City’s flavors on a private chocolate and wine tour through the Power & Light District and Crossroads Arts District. Tastings included with a local guide.
As you stroll through the heart of the city, you’ll be the star of a culinary adventure, indulging in the finest artisan chocolates and exquisite local wines.
KC all its own: smoky, bold, and full of stories. Let a local guide take you through the heart of it, one extraordinary bite at a time, all the way to a rooftop Secret...