When young chef Eric Carter took over the kitchen of the Drum Room at the renovated President Hotel, he knew steaks would be an important part of his dinner menu. "Most of our hotel guests are out-of-towners, and they want a real Kansas City steak," he says. This town no longer has stockyards, so Carter imports organic beef from nearby Kansas farms, where the cattle have been raised on a hormone- and antibiotic-free diet. His 20-ounce bone-in strip is tender and juicy, grilled to order, slathered with caramelized cippolini onions, and sided with whipped spuds. As a bonus, this is a competitively priced steak. "We have a lot of high-end steakhouses around here," Carter says. "We want to give our customers what they want."