8.5 / 10
The delicious, cheesy goodness of fondue emerged in Switzerland during the eighteenth century and found new popularity in America during the ‘70s. The Melting Pot restaurant—located in the ever-expanding Walden Galleria—capitalizes on the retro idea of the fondue dinner, adding a modern flair to the already unconventional way of eating. My guest and I began our evening at seven; we waited for our table while enjoying cocktails at the bar. The Melting Pot’s signature drinks were original and artistically presented. The Yin and Yang martini was a tasty frozen drink complete with a yin yang design, finished with chocolate shavings on top. Their Strawberry Basil Lemonade was tangy and sweet with a refreshing hint of basil in it. Other cocktails sounded mouthwatering, and with a selection of over 200 bottles of wine, the bar was well-stocked and impressive. We took a seat after moving through a maze of booths; the extensive number of choices on the menu immediately overwhelmed me.
After settling on the “Big Night Out” dining option, we prepared ourselves for a meal comparable to an all-inclusive resort package—everything was included: a cheese appetizer, salad, fondue entree platter and chocolate dessert fondue. For $89, you and a guest will get much more than you bargained for. You should also allocate a good amount of time to spend at The Melting Pot, each course takes about an hour to be prepared and enjoyed.
The cheese fondue includes six or seven choices of carefully blended cheeses. The dipping selection included aromatic bread cubes, crisp carrots, cauliflower and celery, and tart Granny Smith apples that complimented the cheddar cheese fondue well. All the ingredients were brought to the table and prepared right in front of us. The Athenian salads were brought out next; these could be substituted for any of the other five or six salads on the menu, such as spinach mushroom or Caesar. The dressing was vinaigrette and the salad included greens, roasted red peppers, olives, and feta, along with ham and pepperoni.
The Coq au Vin entree fondue was a vegetable and burgundy wine broth seasoned with minced garlic, scallions, mushrooms, and ground black pepper. There were other choices for the entree fondue like the citrus-y Mojo, and the “European-style” Bourguignonne, but something about wine in my food persuades me every time. The entree platter included raw chicken, pork, shrimp, sirloin and lobster along with white mushroom ravioli and red pepper rigatoni. There was also a medley of vegetables that consisted of mushrooms, squash, potatoes and broccoli. Now, it was up to us to make these items edible. Along with the preparation, the server informed us of the exact cooking times for the ingredients and about the extensive assortment of sauces that accompanied the main course. Plum, ginger, curry, red pepper, “Green Goddess” and “angry cocktail” spices added to the flavor of the meal. While the chicken, shrimp, and steak were exceptional, (especially with the ginger sauce) the pork was disappointing, as was the lobster; the tastes of both clashing with the mixture of spices.
The best part was the dessert—chocolate fondue with so many possibilities it even included the option to add Grand Marnier or Tuaca liqueur. We decided on the “Flaming Turtle”; milk chocolate, caramel, and flambéed nuts. The platter that accompanied the fondue was pure decadence—strawberries, bananas, brownie bits, pound cake, Oreo, graham cracker-covered marshmallows, Rice Krispies treats, and cheesecake. With a little bit of bubbly to wash it down, it was a sugar-filled finale to our extreme eating adventure at The Melting Pot.
Besides the “Big Night Out” option, which was realistically a better fit for a party of hungry Vikings than a couple, there are plenty of other choices, which won’t leave your wallet and your soul at the door. Gluttony is a deadly sin, you know. The appetizer cheese fondues are $14 a pop and individual entrees range from $16-25 for lobster, filet mignon, and duck breast. This is serious opulence for a relatively low price.
As a Melting Pot pioneer, I’ve made a list of fon-dos and fon-don’ts. First off, as a fon-do, always say “yes” to dessert, at the very, very least! The extensive list has combinations of white, milk and dark chocolate finished with peanut butter, liqueurs and caramel. While having an entire meal here may be a bit pricey or time-consuming, stopping in for a sweet treat would be perfect. Fon-do, make sure to call for reservations. The unique dining has been drawing people in and getting a table might be nearly impossible on the weekend. Also, splurge a little on the specialty drinks or a nice glass of wine with your meal, it adds to the experience and the drinks are practically works of art.
A cardinal fon-don’t is eating beforehand. If you think of fondue as an appetizer, you will be sorely disillusioned. Imagine Thanksgiving dinner, fondue-style, and leave room. Don’t forget to keep the fondue forks in order, and to keep raw meat off other surfaces. Fon-don’t make plans for after. Due to the patrons’ involvement in the food preparation, cooking can, and will, take up a chunk of time.
This new restaurant has potential to be a hot spot in Buffalo. Their classic hospitality is refreshing, and the prices, though steep in some cases, are still nothing compared to the cost of lobster, duck, sirloin, and filet mignon elsewhere.
