The new bar is the first of many business shifts that The Sundry’s, owner, Ryan Wing is planning to make to his 2-year-old business located in The Crossroads over the course of this year.
“These changes simply represent the culmination of all that we have learned about what our customers want, and feedback we have received from them,” say Wing.
Guests will notice that the market area of The Sundry’s large urban storefront has been moved to the opposite side of the space to make room for the new bar that will seat an additional 20 people.
Wing has paired down market’s selection of items to eliminate most of the national branded products to make room for more in-house items and local food artisan products.
“We want to start producing and packaging more food products in our commercial kitchen and selling them to our guests,” explains Wing.
“If a guest likes the polenta we served them in a dish at dinner, then we want to offer a bag of that polenta for sale in our market.”
With the new bar, comes some reworking of the current menu to offer a selection of casual salads and sandwiches, along with some heartier items that could work at lunch or dinner. They plan to continue to offer just one menu for both dayparts, and adding Sunday brunch back into the mix sometime this Spring.
The new bar will only offer wine and beer, based on the current requirements of The Sundry’s liquor license, but Wing says he is planning to go back to the drawing board to see if he can gain the approval of his Crossroads neighbors to serve cocktails in addition to wine and beer.
“We are planning to expand our hours with our new bar, opening earlier in the morning and staying open a bit later in the evening, but we will never be open past 10 or 11 pm,” he says. “Besides, we have a fantastic selection of house made sodas that would be perfect to pair with a spirit of your choice in a cocktail.”
With the new bar, comes new opportunities to both their food and drink offerings at The Sundry. Happy Hour will be implemented, with a few snack items hitting the menu for guest to order in addition to the beer and wines that will be available by the glass on-tap, or by the bottle or can.
“We did sell a few cans of beer during lunch and dinner to guests, but with the beautiful walnut wood bar we have added some warmth to the space, not to mention a big visual clue that we now serve beer and wine,” he tells Feast.
In the mornings, the new bar will morph into a breakfast bar serving coffee from the Brew Lab, in addition to grab and go breakfast pastries, fruits and snacks.
Guests will still be able to order their lunch or dinner at the counter, then they will be given a number, and a server will bring them their beverage from the bar and food, or you can walk up to the bar and just order a drink directly from the bartender.
This quick casual style of service suits their current model, and full table service, offered in more formal sit-down restaurants, seems counter intuitive to how Wing says he wants people to shop and explore the space.
“The heart and soul of this place has always been a great market where people can shop for locally sourced quality food items, in addition to dining, and now drinking here, as well,” he says.
The Sundry Market & Kitchen, 1706 Baltimore Ave, Kansas City, Missouri, 816.844.7878, thesundry.com