Most Popular
- The ballad of bar owner Dennis Hess started as a love song and ended with his suicide
- After keeping an eye on victims of the Hyatt disaster, KC shrinks have bad news for the grief-counseling industry
- With its Ripple venture, Boulevard Brewing sees the future through recycled glass
- As Honeywell closes its 60-year-old site, workers are dealing with the fatal aftereffects
- When it comes to KC's black history, Professor Pellom McDaniels says it's time to get beyond Negro Leagues and jazz
Recent Blog Posts
This week's Pitch and 14 things we learned this week
Sat Nov 21, 11:00 AM
Killa City: Nathaniel Brown charged in death of Taylor Holman
Sat Nov 21, 10:00 AM
Comment of the Week
Fri Nov 20, 5:00 PM
Waldo sexual assault scammers sentenced
Fri Nov 20, 4:30 PM
Klausner and Cass concert canceled for this Sunday
Fri Nov 20, 3:13 PM
Friday Freebies
Fri Nov 20, 3:08 PM
Rock of Pages: All You Need to Know About the Music Business
Fri Nov 20, 2:41 PM
Now you have plans for the weekend
Fri Nov 20, 4:00 PM
This week's "Best of Fat City"
Fri Nov 20, 3:59 PM
Down the hatch: Boulevard's Harvest Dance Wheat Wine
Fri Nov 20, 3:00 PM
National Features >
City Pages
Michele Bachmann, Unmuzzled
You don't need to read Sarah Palin's book to hear the ravings of a mad woman.
By Matt Snyders
Miami New Times
Pimp Daddy
The rise and fall of a chubby sex-cult leader.
By Natalie O'Neill
Riverfront Times
Babe 'n' Arms
Tom was a hot-tempered cross-dresser with a garage full of guns--and then he became Rachel.
By Nicholas Phillips
Dallas Observer
The Fight for Texas
Rick Perry and Kay Bailey Hutchison are locked in a battle over the soul of the GOP. They're also running for governor.
By Sam Merten
Best Steak
The Capital Grille
Share
Published on October 18, 2001
We may have hell to pay from Kansas City's independent steak houses for naming the Capital Grille as the home of this year's best steak, but the Atlanta-based chain serves one helluva Kansas City strip. Not since Gypsy Rose Lee did one of her earliest gigs at the Folly Theatre has a local strip been so memorable. The Capital Grille dry-ages its strips and Porterhouse cuts in a temperature-controlled environment for fourteen days, exposing the beef to air in order to concentrate the flavors. The meat comes out so smooth and tender that it needs no embellishment. But if you so choose, the Capital Grille will present its Kansas City strip topped with a choice of Roquefort butter or garlic butter, or grilled up au poivre with a cognac cream sauce.
Now Click This
