Brothers Titus Bond, 32, and Nate Bond, 31, named their new Northland gastropub Crown Point Tavern for a couple of reasons.
First they wanted to advertise that they would offer superior service and food using fresh, locally sourced ingredients, and for more emphasis they added a tagline “Eat like a king.” But they also have a passion for their hometown Kansas City Royals.
The brothers grew up in Westport but now live with their families in the Northland and decided the area needed more locally-owned sit-down restaurants. They had previous restaurant experience, having owned and operated Messy’s Birds & Brews in midtown and Brookside.
They bypassed newer Northland buildings for a vintage brick building at 2631 N.E. Vivion Road, near Antioch Crossing. It once was home to a Waid’s (circa 1961) and the chain’s toast-shaped sign is still atop the building. Most recently the space housed Marcy’s Restaurant & Lounge.
The brothers spent six months gutting the space for a decor that still has a vintage feel with concrete floors and aged woods.
Along with the Royals, Titus Bond also is a fan of the History Channel’s “American Pickers,” where the hosts travel the U.S. looking for rare artifacts and national treasures. He started searching for his own treasures as a 16-year-old and became a serious collector in 2003. A few of his old license plates, advertising signs, even a George Brett baseball board game, line one wall. The restaurant also features historic black-and-white Kansas City sports and political photos.
Chef Nate Bond’s menu includes small plates, street tacos, soups and salads, pork belly Cubano sandwiches, chicken and red velvet waffles with vanilla butter, “animal style” fries (cubed slab bacon, fried eggs and Hollandaise sauce on hand-cut fries), Philly cheesesteaks, pork belly Cubano, and specialty burgers including the Crown Burger with sauteed mushrooms, aged Swiss cheese and truffle mayonnaise on an egg bun. For dessert: Long John chocolate doughnut sundae and Butterfinger cake.
“It’s a scratch kitchen using fresh produce, nothing frozen,” said Nate Bond. “It’s a lot of work back there but I think it will pay off.”
Crown Point Tavern also has more than 30 craft beers, specialty cocktails including margaritas and mojitos, and a full bar. It seats about 80 people, including about 20 at the bar.
The brothers will start rolling out their dinner menu on Sept. 5, including fried chicken and biscuits, pork chop and apple fritters, and pan-roasted chicken. A couple of weeks later they will add several more dinner items including beef short ribs, shrimp Alfredo, and then daily specials.
Brunch will be rolled out starting Sept. 11. It will be served from 11 a.m. to 3 p.m. Saturday and Sunday with a michelada bar on Saturday and a mimosa bar on Sunday.
In December the brothers will open a basement lounge.