Cuisine:

• Swiss
• Fondue
• Others

Melting Pot Description:
The glories of the fondue pot play out at this chain restaurant. Fortunately for management, fondue cooking has made a splashy comeback in the past year, and while home cooks are dusting off their fondue pots in their kitchens, busy folks head to one of the four DC-area locations of this restaurant group. Not really straightforward, the menu plays a few tricks on the unwary, who may think of the classic fondue meal as melted cheese swirled up in cubes of bread. Not here: Cheese fondues make up just the appetizer course, though two people can easily share a cheese fondue, add on a salad, and finish up with the chocolate dessert fondue, and call that a cozy dinner. But then you'd miss out on the seasoned stock-cooked dishes, also called fondues here. Stocks include the Mojo Fondue, a Caribbean bouillon that supposed to be spicy and garlicky, but is very mild, and the Fondue Bourguignonne, featuring canola oil as the cooking base. Then, patrons must make the most important choice: what's the dipper to be? Styles include chicken, sirloin, vegetarian, lobster and various other combinations. If two are dining, your best bet may be to share the fondue for two---assuming you can agree on the main ingredients. Then just head to dessert. Other locations.


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