Plaza III Steakhouse
Now here is a restaurant that deserves a visit from you...I've had the good fortune to have eaten here about a dozen times as part of my duties when I was involved with training at our corporate (PCI) headquarters near Kansas City. I've always eaten in the downstairs section, which is very much like an old fashioned jazz club. It's intimate and when a group of jazz artists are performing, you're close enough to hear all the nuances of the music, but not so close that the music overpowers you.

Before you make your selection from the menu, you will be presented with a "live" display of the actual cuts of beef, so that you can be better informed. But it's not all about beef. The restaurant has accomodated vegetarians (and me) on occasion, whipping up a great vegetarian dish when needed. No, it's not on the menu, but you can ask for it.

And the steak soup...you have to try it!

1 lb. ground beef or leftover roast
1/4 lb. butter
1/2 to 3/4 c. flour
1 1/2 qts. water
1 (14 1/2 oz.) can stewed tomatoes
1 lg. carrot, grated
1 med. onion
2 stalks celery
Pepper & salt to taste
1 tsp. sugar
4 beef bouillon cubes
Touch of green pepper
1 c. peas, beans or mixed vegetables

Make a roux: Melt butter, stir in flour and gradually add 2 cups water. Stir until smooth, add all the water, vegetables and beef. (If using ground beef, saute until brown.) Drain off grease (can be browned in microwave). Add meat to mixture and simmer until vegetables are done, stirring as needed. Cook about 1 1/2 hours. Add tomatoes and simmer a little longer. Yields about 1 gallon.