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Convivial, sustainably focused American tavern spotlighting dry-aged steaks & numerous draft beers.
Hours
| Monday | 11 AM–9 PM |
| Tuesday | 11 AM–9 PM |
| Wednesday | 11 AM–9 PM |
| Thursday | 11 AM–9 PM |
| Friday | 11 AM–10 PM |
| Saturday | 11 AM–10 PM |
| Sunday | Closed |
Address and Contact Information
Address: 1610 Main St, Kansas City, MO 64108
Phone: (816) 888-8800
Website: https://antonskc.com/
Menu Photos
Photo Gallery
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Reviews
Marilee Daugherity
Great atmosphere!!! The service was amazing!!! We had the Cesar salad, bone in ribeye the potato cakes and drinks. The Cesar salad was one of the best I have ever had. The steak was definitely not a great experience. Had to send it back it was not medium as requested and had no flavor. The alcohol and beer selection was nice and we tried the flaming margaritas and that is not my choice and I would not order it again. I had the cucumber cider beer and it was fantastic. You definitely want to have a reevaluation.
… moreAbdul A
Service was horrible I made a reservation on Valentine’s Day. They said I did not have a reservation and was very rude and snide saying that she didn’t talk to me. Skinny white lady with dark black hair. The food was delicious but outside of the horrible service from the one front desk person it could have been a better experience I spent over $250 there and was still unsatisfied with the service still left a tip for the service
… moreDave Eats KC
We went out to celebrate — nothing fancy, just an excuse to raise a glass and eat something that wasn’t made in our own kitchen.
The place had that classic steakhouse swagger the second we walked in. Dark wood, the hum of country music playing just loud enough to remind you you’re in Kansas City, and a bar lined with enough local taps to make you believe the city could run on beer alone. KC supporting KC — the way it should be.
Rachel was behind the bar, the kind of bartender who carries the place on her shoulders without making a show of it. She was busy, sure, but she didn’t rush. Instead, she leaned in and gave us the kind of intro every first-timer deserves: what they do, what they stand for, and where to look for the good stuff. She pointed out the butcher counter like it was sacred ground, ran through happy hour, and somehow still made it feel like we had her full attention. A real bartender’s bartender — no frills, no nonsense, just genuine care.
Drinks hit the bar fast. Mine came on strong with lemon — a little too strong. Tart enough to drown the balance that should’ve been there. My partner’s was a bruiser, the kind of cocktail that hits you first and apologizes later. But the walnut bitters punched through nicely — a small redemption in a glass that could’ve used a little restraint.
We ordered three appetizers because moderation is for the uncommitted: wings, meatballs, and Korean beef riblets.
The meatballs stole the show. Big, juicy, unapologetic — the kind of meatball that reminds you why the Italians do Sunday dinner better than anyone. Fat, herbs, garlic, and sauce that begged for bread to mop it up. Perfect.
The wings had that beautiful crisped-up skin — the kind that shatters under your teeth — but the meat underneath had gone too far, left dry in the chase for texture. The buffalo sauce had separated a bit on the plate, but that house-made blue cheese saved it. Creamy, dill-forward, clearly made by someone who gives a damn.
Then there were the riblets. Tender? Sure. Juicy? Absolutely. But “Korean”? Not really. The lime was great, the chipotle dipping sauce was tasty — but chipotle isn’t Korean. No gochujang, no funk, no spice — just a solid rib with an identity crisis.
As the shift turned over, Rachel cleaned us up, laughed with us, and cheered us for clearing every plate. We’re no strangers to enjoying ourselves, and she saw that — celebrated it, even. But when the bill came, the goodbye wasn’t there. Not cold, just… unfinished. Like a great song fading out instead of ending on a final note.
Still, I walked out smiling. The kind of place that might not blow your mind, but it sticks with you — in the details, the effort, the humanity.
Because at the end of the day, it’s not about perfection. It’s about places like this — dark wood, cold beer, good people — trying to do right by the city that built them.
… moreThe place had that classic steakhouse swagger the second we walked in. Dark wood, the hum of country music playing just loud enough to remind you you’re in Kansas City, and a bar lined with enough local taps to make you believe the city could run on beer alone. KC supporting KC — the way it should be.
Rachel was behind the bar, the kind of bartender who carries the place on her shoulders without making a show of it. She was busy, sure, but she didn’t rush. Instead, she leaned in and gave us the kind of intro every first-timer deserves: what they do, what they stand for, and where to look for the good stuff. She pointed out the butcher counter like it was sacred ground, ran through happy hour, and somehow still made it feel like we had her full attention. A real bartender’s bartender — no frills, no nonsense, just genuine care.
Drinks hit the bar fast. Mine came on strong with lemon — a little too strong. Tart enough to drown the balance that should’ve been there. My partner’s was a bruiser, the kind of cocktail that hits you first and apologizes later. But the walnut bitters punched through nicely — a small redemption in a glass that could’ve used a little restraint.
We ordered three appetizers because moderation is for the uncommitted: wings, meatballs, and Korean beef riblets.
The meatballs stole the show. Big, juicy, unapologetic — the kind of meatball that reminds you why the Italians do Sunday dinner better than anyone. Fat, herbs, garlic, and sauce that begged for bread to mop it up. Perfect.
The wings had that beautiful crisped-up skin — the kind that shatters under your teeth — but the meat underneath had gone too far, left dry in the chase for texture. The buffalo sauce had separated a bit on the plate, but that house-made blue cheese saved it. Creamy, dill-forward, clearly made by someone who gives a damn.
Then there were the riblets. Tender? Sure. Juicy? Absolutely. But “Korean”? Not really. The lime was great, the chipotle dipping sauce was tasty — but chipotle isn’t Korean. No gochujang, no funk, no spice — just a solid rib with an identity crisis.
As the shift turned over, Rachel cleaned us up, laughed with us, and cheered us for clearing every plate. We’re no strangers to enjoying ourselves, and she saw that — celebrated it, even. But when the bill came, the goodbye wasn’t there. Not cold, just… unfinished. Like a great song fading out instead of ending on a final note.
Still, I walked out smiling. The kind of place that might not blow your mind, but it sticks with you — in the details, the effort, the humanity.
Because at the end of the day, it’s not about perfection. It’s about places like this — dark wood, cold beer, good people — trying to do right by the city that built them.
Steve Cassity
Franny (I hope I got her name right) is the best. Our waitress just made our night. Her service, smile, and genuinely kind personality were phenomenal. The steaks are farm raised fantastic. The cows are raised on lentils in Arkansas City, Kansas, and you can absolutely taste the difference. Don’t reach for the sauce. Just enjoy the steak. The place has a nice vibe. There are two primary levels. One has more of a bar feel with high top tables. Upstairs is more upscale dining. There is also an event space and a beer garden. The menus and pricing are the same, just a different ambiance. We had a great time.
… moreRonald Kush
We had a wonderful dinner at Anton’s! The atmosphere was perfect for a relaxed date. Cozy, welcoming, and unhurried. The steak was cooked to perfection and absolutely delicious. The staff was friendly, attentive, and made the whole experience even better. Definitely a place we’ll be coming back to!
… moreTyler Amundsen
Comically awful experience. Literally laughed out loud when they brought out the “steak and fries.” See the picture. Hot salad on top or a steak. What are we doing. “Steak” looked more like kibbles n bits. Took us an hour to get our first round of drinks. It felt like I was in a prank video how bad it was. Sad cause this place used to rock. Whoever the new manager is- figure it out or find a new industry.
… moreM W
Dang Na-bit!!..what happened to this place? I hate to hate, but what an incredible disappointment. First off, cant park NEXT DOOR to the place in the VERY large and mostly unused parking lot. You must first weigh the options to park and take a chance you wont get ticketed/towed OR, pay the $17 OR (?) $24 “online” option on a Tuesday friggin night in KC! (Ya, those out there know what I mean, know what I mean). Once in the restaurant building, the space, the exposed beams, old brick, view to the second floor or down to the bar(?), accompanying butcher shop all suggest you are in for a serious meat experience! (grow up)..Unfortunately…this is not what my friends and I encountered..on a Slow, Tuesday night. We were met with a new, probably in training, waitress who I want to give the benefit of the doubt to. Its not her fault, probably, that our burgers sat in the expedite area for 25 minutes, way-OVER- cooked, unseasoned, warm brown lettuce, tomato sliver/slice (?), on an UNTOASTED bun (c’mon man, takes like 10 seconds on the flat top). Again, it was a slow Tuesday night, may 3-4 other small parties of folks in there at the time. Absolutely awful BURGER..From a Steak House..HOW?? The potatoe wedges, were, fine..edible even. Didn’t realize it was an ENTIRE potato, YUKON size Literally..but.obviously..it did NOT make up for the nearly $20 burger. MANY a restaurant in KC is plating a MUCH better burger for that price and LESS! And yes, we did point out our hockey pucks (code for our burgers) were clearly overcooked tothe waitress, but the nice lady wasn’t really sure what to do. She ended up taking the plates and running off to get the card machine. Not great, but we were so ready to go by then, the sooner, the better. It had been a while since I ate here last as my wife’s horrible experience that time, pretty much placed Antons on the way-back burner. I returned with hope, benefit of the doubt, and promise… but as the saying goes, “Hope in one hand, poo in the other, see which gets filled first!
… moreRichard Henderson
We were seated on the top floor, a very interesting mix of new decor, artwork and very old, exposed rafters and beams nicely showing the age and history of the building. We were greeted almost immediately upon arriving and seated shortly after. Our waiter was a very friendly and courteous young man. The service was very good, the atmosphere was very quiet so my wife and I could converse without struggling to overcome background noise. The drinks were very good and a nice wine selection. I had an excellent filet and my wife had an excellent pot roast, topped off by a very tasty apple crumb cake dessert. Our meal came to about $100 each which, overall, we thought was very reasonable for the overall quality of the dining experience. Ample (paid) parking right next door. This was our first time dining at Anton’s but we will definitely be back.
… moreShawna Skaggs
A little afternoon cocktail and appetizers. Atmosphere was great, service was a bit slow. Food average. Underwhelming on the old fashioned. Wasn’t good enough to have another.
… moreJenny Chadwick
I’ve been going to restaurants in the Crossroads for years, and this longtime “premier steakhouse” has completely lost its touch. On our most recent visit on our 28th wedding anniversary, there were only one or two servers scrambling to cover the entire dining room, and a single bartender responsible for every drink order. Even simple cocktails took forever, and the “Old Fashioned” I received was a sad version of the classic, made with maraschino cherries and no large ice cube, nothing close to what you’d expect from a restaurant that wants to be taken seriously as an upscale dining establishment. They were even out of every Bourbon and whiskey! What?!
The food wasn’t any better. It tasted rushed and uninspired, as if the kitchen was understaffed and corners were being cut. What used to be a dependable, quality experience has slipped into mediocrity at best. When management decides to pay low wages for quantity work you end up with low quality workers, therefore ruining the reputation of what once was a fine dining experience.
For a restaurant that’s been a staple of the Crossroads dining scene, this was a huge disappointment. With so many other great options nearby, I won’t be back until they decide to invest in proper staffing, proper drinks, and better food.
… moreThe food wasn’t any better. It tasted rushed and uninspired, as if the kitchen was understaffed and corners were being cut. What used to be a dependable, quality experience has slipped into mediocrity at best. When management decides to pay low wages for quantity work you end up with low quality workers, therefore ruining the reputation of what once was a fine dining experience.
For a restaurant that’s been a staple of the Crossroads dining scene, this was a huge disappointment. With so many other great options nearby, I won’t be back until they decide to invest in proper staffing, proper drinks, and better food.