Chef Nolle Bond, Part Two: White Castle and an unabashed love of plum wine

• Facebok: The Drop
• Chef Nolle Bond is feeling at home in the kitchen at the Drop.

In another universe, chef Nolle Bond would still be serving you sliders; they just wouldn’t be made from lamb or pork.

“I wanted to open a White Castle in midtown. It would be like an ATM,” Bond says. “But it’s not a franchise, so I couldn’t open it.”

His dream burger shack on hold, Bond is cranking out his own take daily as executive chef of the Drop. On Wednesday, Bond talked about life in the tiny Martini Corner kitchen. Tomorrow, he’ll share a bit about the latest cocktails and a new small-plates menu.