Friday marked the last night of Restaurant Week Boston and I had saved a restaurant that I'd been dying to try for last - Melting Pot. It's part of a chain of fondue restaurants that finally hit Massachusetts a couple of years ago and they have three locations here: Burlington, Framingham and Boston-Back Bay. Jen, Joey, Amy, Pete, Phu, Andrew and I met at the Boston location and proceeded to debate about the menu:
First course was cheese fondue - we went with the waitress' recommendation and chose the Spinach and Artichoke dip (the best!!) and the Cheddar Cheese (the Miller lite base came through too strongly). The items to be dipped on the side included bread, tortilla chips, green apple chunks, celery, carrots, and cauliflower:
Everyone dove right in:
As I saw everyone exclaiming over the cheese, I decided it was time to put my camera down and pick up my fondue fork:
First course was cheese fondue - we went with the waitress' recommendation and chose the Spinach and Artichoke dip (the best!!) and the Cheddar Cheese (the Miller lite base came through too strongly). The items to be dipped on the side included bread, tortilla chips, green apple chunks, celery, carrots, and cauliflower:
Everyone dove right in:
As I saw everyone exclaiming over the cheese, I decided it was time to put my camera down and pick up my fondue fork:
Next course, everyone got one of these plates for an entree with spinach artichoke ravioli, chicken, teriyaki beef and shrimp:
We ordered a pot of the court bullion (basically chicken stock) and paid a little extra for a pot of the Coq Au Vin (red wine sauce) to cook our meat in. Melting Pot also provided mushroom, potatoes and broccoli on the side to cook in the broths. The best part was all the different dipping sauces - six total including a gorgonzola cheese dip, a blue cheese dip, a cocktail sauce that had a strong horseradish kick, a yellow curry sauce, a "goddess" sauce that tasted like sweet and sour sauce with ginger and a teriyaki sauce. Everyone agreed that all the sauces tasted great.
There was a rush to cook our meats and vegetables. I like the fact that while you were eating something, there was always something else cooking on your two skewers:
Everyone had their own color-coded skewers so food didn't get mixed up. The ravioli was the worst at slipping off the fork and floating away:
A big component of eating dinner at Melting Pot was the presentation of the fondues - our waitress made the chocolate and cheese fondues at our table, pouring ingredients from little saucers. The hot broth fondues were brought in using a special holder with a spin top that automatically screwed a lid on top, making them safe to transport:
Finally, the course that everyone was waiting for and seemed to like best - dessert!
This is what was left at the end of the night:
We ordered a pot of the court bullion (basically chicken stock) and paid a little extra for a pot of the Coq Au Vin (red wine sauce) to cook our meat in. Melting Pot also provided mushroom, potatoes and broccoli on the side to cook in the broths. The best part was all the different dipping sauces - six total including a gorgonzola cheese dip, a blue cheese dip, a cocktail sauce that had a strong horseradish kick, a yellow curry sauce, a "goddess" sauce that tasted like sweet and sour sauce with ginger and a teriyaki sauce. Everyone agreed that all the sauces tasted great.
There was a rush to cook our meats and vegetables. I like the fact that while you were eating something, there was always something else cooking on your two skewers:
Everyone had their own color-coded skewers so food didn't get mixed up. The ravioli was the worst at slipping off the fork and floating away:
A big component of eating dinner at Melting Pot was the presentation of the fondues - our waitress made the chocolate and cheese fondues at our table, pouring ingredients from little saucers. The hot broth fondues were brought in using a special holder with a spin top that automatically screwed a lid on top, making them safe to transport:
Finally, the course that everyone was waiting for and seemed to like best - dessert!
We split plates that had strawberries, marshmallows, pound cake, brownies, rice crispie treats and graham crackers to dip in chocolate. In addition, there were little pieces of cheesecake that you could drizzle chocolate over.
We chose the Smores chocolate fondue:
And the Oreo dark chocolate fondue:
Both had 151 that poured on top and lit on fire, to melt the marshmallow - yummy!
This is what was left at the end of the night:
More of that chocolate would've been gone if we hadn't run out of dipping items:
In case anyone was wondering, it is possible to have a meal consisting entirely of fondues and walk out full and satisfied. Jen and I were definitely happy!
1 comment:
As always we are adorable! And now I fantasize about fondue when I'm hungry.
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