BY CARLA WALDEMAR
The Melting Pot
80 S. 9th Street
612-338-9900
www.meltingpot.com
I recall a memorable fondue party I hosted as a young bride. The hot oil spilled upon the fuel and the tablecloth went up in flames.
Nonetheless, I still love fondue. But these days, I leave it to the pros. It’s the companionable, celebration-worthy dining style at downtown’s The Melting Pot, which makes me wish I had an anniversary every weekend. And these days, it’s not your traditional feast of tidbits cooked in oil, before we learned to fear the word “cholesterol.” The times, they are a-changin’, and so’s the medium: Today, broth or wine is cooking liquid of choice.
But let’s start at the beginning, should you (and you should) choose the four-course experience ($38—or choose just one or more courses a la carte). The first course, a cheese choice, is prepared tableside by your tour guide, er, server. We opted for the Classic Alpine, so into the pot went fresh garlic, white wine, a pinch of nutmeg, and a mix of Gruyere, Raclette and Fontina (or choose Cheddar; Wisconsin mix; etc.) A couple of stirs and it’s time to load your fork with the waiting chunks of veggies, green apple and artisanal bread—so good I’m weeping as I type.
Next, if you like, a choice of salads. Our Caesar, gotta say, was overdressed and underwhelming. But a surprise addition of Parm-coated pine nuts added a sweet/savory touch. Next time: the cheese/tomato-hardboiled egg/almonds Alpine Ridge. Or the house salad, rich with eggs and Cheddar.
And now the real fun begins. For course three, each table selects a cooking liquid—ours, Coq au Vin with Burgundy and herbs. Or go for the Caribbean Mojo, etc. Then each diner gets to choose three items to immerse in the brew. Mine: shrimp, ahi tuna and wild mushrooms bundled into pasta pockets. His: certified Angus sirloin, pork medallions and pot stickers. But before we begin, our mom-like server has popped segments of squash, mushrooms and potatoes into the pot to simmer as a side dish. Then she delivers a sextet of dipping sauces: teriyaki, yogurt with curry; ginger plum; Gorgonzola with Port wine (my fave); shrimp cocktail; and green goddess.
And now for the chocolate you knew (hoped!) was coming. Again, a wealth of choices, from milk chocolate with caramel and Heath Bar crunchies to Flaming Turtle, from S’mores to our choice, Exotic Citrus: white chocolate infused with Meyer lemon and Asian lime. Ready for your fork are nuggets of fruit and squares of cookie bars. Go for it!
With our feast we sipped the Bourbon-forward cocktail called The Minneapolis. Or choose from a wine list with lots of 5-oz. pours. And speaking of sipping, in autumn the whole bar area will be remodeled, with the welcome addition of a new sidewalk door right there on the corner of 9th, replacing the current mini-mall-style entrance. Then settle into one of the cozy, private booths and let the romance begin!
