Friday, August 17, 2012

Messy's plans late-night delivery from the West Bottoms

Posted By on Fri, Aug 17, 2012 at 9:26 AM

Bonds got big plans for the West Bottoms.
  • Titus Bond
  • Bond's got big plans for the West Bottoms.
Titus Bond remembers riding high in the cab of his grandfather's 18-wheeler as they rolled through the West Bottoms.

"We would stop at the Woodswether Cafe because the parking lot was so big. There's not a lot of places to park an 18-wheeler. We used to try and stop at Town Topic, and he'd always get in trouble for parking in the middle of the road," Bond says.

These days, he's riding on four wheels only. And instead of stopping for lunch, the owner of Messy's Birds & Brews is hoping that he can transform the former diner at 1230 Woodswether Road into the late-night delivery capital of Kansas City when he opens in early September. Bond is planning to offer 4 a.m. delivery, utilizing the West Bottoms' highway access to downtown.

The original Messy's on Broadway focused on wings, adding half-pound Angus burgers like the Cartel Burger (roasted habaneros, grilled jalapenos, pepperjack cheese and chipotle mayo) before closing this March. Bond has expanded the menu — he recommends the stuffed mushrooms and the spinach and artichoke dip on the appetizer side — and will be using Farm to Market for all of the restaurant's breads. The biggest addition is hand-tossed pizza, a move aimed at the late-night crowd.

"There's a lot of people indoctrinated to order pizza when they order delivery, so we think that's our way in," Bond says.

While cleaning and painting the dining room, Bond has tried to keep a connection to the past — the original diner counters and swivel stools are still the focal points of the restaurant. Messy's was initially going to relocate to Troost, but the costs to build out the space led Bond to look in other neighborhoods.

"We're thinking about the next 10 years, and I hope the city can take advantage of some of its historical landmarks," Bond says. "I'm nostalgic like that."

He is in the process of applying for a beer and wine license, although he expects he'll just serve beer. And like the rest of his menu, Bond is thinking about sourcing that locally and focusing on craft brews.

"I know we're a dive, wing bar, short-order place. But we're trying to do things the right way. We don't even have a freezer," Bond says.

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