Dining at The Melting Pot: A Fondue Restaurant is memorable experience. Don't be in a hurry to dine here because fine fondue cannot be rushed--allow up to two hours or more for the full experience.
The Melting Pot, located at Jenks' Riverwalk Terrace, is as unique to the metro area as the shopping area in which it is found. And that is what must enable its survival, for who would have thought such a slow motion, retro dining experience would survive in the Fast Food Capital of the World?
My most recent dinner here included a few adults and children, and the children, who had been begging their parents to take them back "to the dipping chocolate place." The whole experience is fascinating to them, this fondue way of dining.
Cheese fondues ($14 for two, $7 for each additional person)(cheddar cheese, Swiss, Wisconsin ,fiesta) and chocolate fondues (amaretto meltdown, cookies 'n cream, flaming turtle, Bailey's Irish cream dream, and more) are quite popular, but some of the real fun begins with having fondue for two, a signature entree or the "Big Night Out".
Fondue for two ($48-$76) is designed to be shared with two diners; it is a three-course "fondue experience" consisting of fresh broccoli, mushrooms, yellow squash, red bliss potatoes and a variety of featured sauces. The three courses include cheese fondue, salad and entrée.
We went with the Big Night Out ($78/couple), which it was for all of us. This meal began with Chopped Caesar Salad for all, then the fondue. Quattro Formaggio (Four Cheese) was our first fondue which was Provolone, Asiago, Fontina and Gruyere cheeses melted in white wine and infused with basil pesto and roasted pepper marinara sauce. We dipped cubed bread and vegetables (pumpernickel and rye breads, green apple, carrots and celery) into this delicious rich cheese.
Next we had the choice of three Entrees: Fondue Fusion, Lobster Indulgence and Fondue Feast; we selected the Fondue Fusion which included bite-sized pieces of Filet Mignon Medallion, Porcini-Rubbed Strip Sirloin, Breast of Chicken, Tuscan Herb Breast of Chicken, Black Tiger Shrimp and Sun- Dried Tomato and Mascarpone Cheese Ravioli.
There are many choices here. Our next one was to pick the entrée Cooking Style: Coq au Vin (herbs, mushroom, garlic, spices in Burgundy wine), Court Bouillon (homemade seasoned vegetable broth), Mojo Style (Caribbean seasoned bouillon with distinctive flavors of fresh garlic with a citrus flair), and Bourguignonne (European style fondue in a cholesterol-free canola oil).
We chose the Coq au Vin and the Bourguignonne, and once both were heated, we began the cooking. With close adult supervision, the children enjoyed the adventure and, the on-the-spot cooking lessons of placing the raw meat and fish into the galloping broth.
The fun of fondue is that you do the cooking right at your table--throughout the restaurant, steam somewhat eerily rose above many tables and booths. Our server was fairly diligent about bringing out courses on cue--it took much too long for her to bring the dessert out--but other than that, we were in charge of cooking/preparing our meal in our own time.
Dessert Fondue was thoroughly enjoyed--especially by the children. Chocolate S'mores for them: Milk Chocolate topped with marshmallow cream, flambéed (which excited the children!) and garnished with crushed graham crackers--and with graham crackers for dipping. The children were in a trance-like state with this course.
For something completely different, The Melting Pot is a destination.
The Melting Pot
300 Riverwalk Terrace, Suite 190
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