Local StoriesAugust 29, 2022

Community Highlights: Meet Jayson Eggers of Long-Bell Pizza

Local Stories

Today we’d like to introduce you to Jayson Eggers.

Hi Jayson, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today.
I graduated culinary school in California at 22 years old, and just kinda took off from there. I stayed in Sacramento for a while and moved to Kansas City in 2019. Once here, I worked for Blanc as their corporate chef, went on to chef at the Jacobson for a bit, then was the opening chef at the Westport Alehouse.

After a few years there, Long-Bell Pizza Co came about. It has evolved a ton from where it was when it started, and for the most part, it’s been a very fun process that I have been very proud of.

Alright, so let’s dig a little deeper into the story – has it been an easy path overall, and if not, what were the challenges you’ve had to overcome?
Man, I’ve been doing this for a long time, is it ever smooth? Haha.

It’s been up and down, but it always is. Our location is a little off the beaten path, so we had to overcome that. It just meant everything had to be a step above anyone else so that people would talk. We had to make some quick changes to the concept shortly after opening, as the original vision just didn’t fit the area. But we adapt, right?

Then along came Covid. Pivoting on a daily basis became a thing just to survive. Constantly asking myself, what new thing can we do tomorrow to make this work, provide for our community, and keep people coming? It was challenging for sure. My previous business partner left the company during this time too so there were a few things to figure out, but we pushed through.

Thanks – so what else should our readers know about Long-Bell Pizza Co.?
Well, with pizza in the name, that’s the first thing we should talk about. In a style all our own that we call KC Style, we make a killer pie. Our crust stays crispy on the bottom, fluffy throughout, and holds up when you pick it up.

We get pretty wild with our combos, with pizzas like the El Cholo, chorizo, avocado tomatillo salsa, citrus pickled onions, and queso fresco. Or check out the Monte Cristo, with our garlic cream sauce, Canadian ham, goat cheese, red onion, fried chicken, strawberry jam, and powdered sugar.

Of course, we have “normal” pizzas too, but we like to get creative, we like to play with our food. We aren’t just pizza though, we have tacos that will blow your mind as well. From smoked brisket (yes, we smoke our own meats), to carnitas, to crispy shrimp, and smoked chicken, do not sleep on the tacos. We are pretty proud of our sandwiches too, especially the Birria Dip.

We start with brisket, slow braise it birria style, shred it, and throw it on a local bolillo bun with cilantro aioli, quesadilla cheese, and pickled onions. Of course, it is served with a side of consumer that you dip the sandwich in for every bite, it’s a must-try.

What has been the most important lesson you’ve learned along your journey?
To be open to change. In this industry, if you ain’t movin’, your dyin’. Keeping an open mind and not being stubborn, and learning to adapt are huge.

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