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Plaza III The Steakhouse Restaurant Review: This Kansas City steakhouse has been a Plaza mainstay since 1963. Locals know they can count on finding both a USDA Prime steak and local jazz. We recommend the tenderloin tartare, a classic rendition made with chopped filet mignon and sprinkled with caviar. The smoked Atlantic salmon, on the other hand, is drizzled with a creamy dill dressing and served with the typical accoutrements. This hometown site does serve the hometown strip, the K.C. strip, in two sizes, 12 and 16 ounces. Its signature cut, filet mignon, is triple trimmed, with side muscle removed. Everything is served à la carte, from the baked potatoes to the hash browns to the asparagus with hollandaise. If you do have room for dessert, try the Key lime pie or the Grand Marnier cake. A 700-bottle wine list complements the fare.