SMALL, SWEET BITES
New or nostalgic, Rye’s small batch chocolate
20 Gourmet Burgers
8 Flavors of Buffalo Wings
More than 10 beers on tap
Large selection on
local and import wines
Restaurant Hours:
11 a.m. - 8 p.m. Mon-Thur
11 a.m. - 9 p.m. Fri-Sat
NOW OPEN
The Lounge at
Tom & Johnny’s
Lounge Hours:
11 a.m. - 11 p.m. Mon-Thur
11 a.m. - 1 a.m. Fri-Sat
Sunday 9 a.m. - 10 p.m.
Daily Drink Specials
www.tomandjohnnys.com
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(541) 357-5022
471 South A Street • Springfi eld
T
BY SARAH DECKER
here comes that moment at the close of a great meal
where you sit back, breathe deep and, just as the food
begins to settle, you want a bit of sweet. In a world
chock-full of “I shouldn’ts,” the smallest of bites will
do. And the better the quality, the more thorough the
satisfaction. Enter Davey Wendt and his chocolates,
available (for now) exclusively at Rye.
Self-proclaimed cheapskate Wendt has priced each at just $2
— the perfect size for one or, as rumor tells this writer, to share.
And there is something for every taste. The menu includes an
unchanging six varieties — the haystack, peanut cluster, butter
toffee, caramel, peanut butter cup and an almond butter cup — as
well as a candy bar du jour.
The price is right. The size is great. But what makes these
chocolates is the quality of the craftsmanship. Wendt’s obvious
enjoyment of his trade — evident in the smile that didn’t leave his
face once while we talked chocolate — shows through with each
bite. He takes the time to blend each ingredient, flavor and spice
with such precision that you find yourself delighting in the hint of
chipotle salt that tops the peanut butter cup or the way the alder-
smoked salt brings about the bitterness of chocolate
perfectly in the haystack.
Currently Wendt is applying his talents to the recreation of the
old standards of candy bars, like the Butterfinger, Milky Way or
Snickers. The idea is bringing the nostalgia of the favorites,
recreated with quality ingredients.
And those top-notch ingredients are where this whole process
begins. Organic chocolate, sugar, honey, dried fruits and so on
come from local suppliers at Hummingbird and the smoked salts
come from Fisherman’s Market. Wendt assembles his masterpieces
in the front corner of the kitchen at Rye, where he also bakes the
bread and makes the other desserts. Chocolates are made in small
batches so he can keep the quality high.
Unsure of how things would go, Wendt came into the
partnership with Rye prepared for chocolate sales to take a slow
and steady rise to popularity. Within weeks, not months, chocolate
sales have been almost even with beer sales, dollar for dollar.
Considering that beer sells at about twice the price of one of
Wendt’s chocolates, to say he is crushing it may be an
understatement.
For now, you can purchase chocolates one at a time for $2 or
by the sample box (one of each standard, plus the current chocolate
special) for $14. Soon, Wendt would like to make boxes of the
“standards” available, prepackaged for $10 — that’s like
getting one free!
If you have a sweet tooth, a love of fine chocolate or
a curiosity for what your beloved Snickers bar might
taste like in quality, small-batch form, swing by Rye
for a box of Wendt’s chocolates. And while you’re
there, you may as well stick around for one of
Rye’s now-famous cocktails or a sampling of the
delectable seasonal menu. ■
Tasty Food
and
Great Times!
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PHOTO BY TRASK BEDORTHA
6 CHOW! Fall 2012
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