Kansas City has a lot of steakhouses, but only Anton's Taproom offers both grass-fed and grain-fed beef, cut to order and priced by the ounce. The meat is butchered and aged in-house (the 28-day steaks are slightly more expensive), rubbed with salt to a nearly evanescent patina, and seared in a world-class Montague broiler. The result is nothing short of extraordinary: tender, succulent, ruby-red beefsteak cut into filets, Kansas City strips and rib-eyes that you can almost cut with a fork. The grain-fed beef delivers a buttery richness; the grass-fed steaks taste distinctly leaner without sacrificing their subtle but distinctive flavor. (Brian Bromwell, the executive chef at Anton's, calls this taste "slightly herbaceous.") Don't even glance at a bottle of steak sauce — flesh like this is glorious in its nakedness and must never be insulted. A crispy onion ring, however, is a perfectly tasteful accessory.