Anton's

Food on the dine in side was horrible. $50 steak that was way overcooked and similar to a dried up meat loaf. Pulled pork sandwich that was also from the Sahara. Service was poor, and we were abandoned for long periods of time. I usually do not leave bad reviews, but the price to experience and food quality left me feeling like I was robbed. If you are in the area go some place else.

The restaurant is great. The tap options are fantastic and local. I got the Philly sandwich and coleslaw. The coleslaw was good and everything about the Philly was good …..except the meat. It tasted frozen or something. It was chewy and bland. Sort of a bummer for a place that beef is their focus. Loved the beer options though

Felt welcomed right off the bat. The decor was really fun and awesome. Didn’t have reservations but they sat us fairly easily. It was a Tuesday so it wasn’t super busy. The upstairs was really fun and the wine glasses were huge! The waitress was very knowledgeable. She understood the entire menu and made suggestions. The white sangria was very delicious and fresh. The salad was served in a chilled bowl, was fresh and tasty. Steak soup was hot. The steaks were awesome. The farm to table idea is growing in popularity and it’s well worth it. The KC strip was dry aged 28 days and the filet was grass fed. The standards of medium at Anton’s are different than most of the world but at a higher end restaurant, it makes sense. They let you know and keep you informed.