Bond Street Chocolate

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This venue is closed.

Former pastry chef Lynda Stern creates playful, imaginative chocolates from the lab-like kitchen in the back of her cocoa-colored shop. Various family members man the counter, offering unprompted, earnest recommendations for confections like tequila and whiskey bonbons, tins of chocolate-covered corn nuts, and milk-chocolate bars with caramelized almonds and sea salt. The convivial vibe and rich décor encourage lingering at the small two-seater in front, surrounded by chocolate-brown wallpaper, potted orchids, exposed brick, and mouth-watering scents wafting from the kitchen. The chocolates are handmade in small batches on a daily basis, ranging from conventional flavors—jasmine tea, lavender—to whimsical concoctions like chocolate-coated wasabi peas. Gold- and silver-dusted chocolate molds in various shapes make popular gifts, from race cars and skulls to elaborate edible figures of Buddha, Ganesh, Jesus, and Our Lady of Guadalupe. — Lauren Murrow