Skip to main content

The Melting Pot

Hyesoon and I were in the mood to talk. We decided to try The Melting Pot in midtown. It's very near campus and I've been by it dozens of times but never tried it. Fondue is a great meal for talking. Things go slowly when you cook only one or two pieces of food at a time and talk is the natural thing to do.

Their menu is much more complex than a typical fondue restaurant. They emphasize a 3/4 course meal: cheese fondue, salad, meat fondue, and possibly chocolate fondue for dessert. They have a dizzying variety of options for all the fondues.

This is our cheese fondue course. As you can see, they give you a variety of dipping items, including the traditional bread and fruit as well as some other items. The cheese fondue contains both kirchwasser and wine. We both really enjoyed the flavor of the fondue. It must have been the variety of wine they chose that gave it a very lively flavor.

Their meat fondue course can be made with the traditional oil for cooking, but they also have broth-based cooking baths. Good Marilyn was in attendance that night so I went with the broth. I had a surf and turf meat fondue: chicken, beef, and shrimp. The broth was surprisingly tasty, particularly on the shrimp; the seasonings they put into the broth are most noticeable on the shrimp. It cooks everything surprisingly fast, too.

Our chocolate fondue course had darn and white chocolate chocolate swirled in a yin-yang pattern. Sorry I didn't get a photo, but I was pretty full at that point. The presentation was very skilled and it tasted great. Once again, they gave us a wide variety of dipping items, both traditional and not-so traditional.

The Melting Pot on Urbanspoon

Comments

  1. G.G.December 20, 2012 at 3:09 AM

    I hate to write with a downer, but we've spotted this new site that has pilfered this and another of your recent stories, apparently in full. Were you aware of it?

    http://atlanta.the-restaurant-directory.com/atlanta-restaurant-news/

    ReplyDelete

Post a Comment

Popular posts from this blog

Eating Around Georgia Tech: Ecco

Our Texas Instruments colleague Cathy Wicks was gracious enough to host several of us at Ecco tonight. This is one of those restaurants that has been on my list for a long time. Even though it is within easy walking distance of Georgia Tech, I hadn't made it there until tonight. The menu is a combination of Italian, Spanish, and French that make use of some local Georgia ingredients. The combination of those three countries is sometimes a little forced, although the georgia ingredients (fruit, cheese) were all great and perfectly appropriate. We started out with a meat and cheese board. This actually reverses the French tradition, where cheese usually follows the main course. Everything was excellent. The Georgia cheese was a big hit, as was the French cow/goat cheese. I thought the sauscisson was very subtle and very good. The waitress said that the roast pork pasta was their signature dish, so I had to try it. It had traditional broad pasta (fresh, of course) ...
Post a Comment
Read more

DCA: Cava Mezze Grill

Cava is a DC area chain with light Mediterranean food. Saibal encouraged me to try lunch at their airport location and I was very happy with the experience. I ordered falafel on SuperSalad with assorted other toppings. The falafel was tasty. The SuperSalad was light, flavorful, and very easy to eat. Overall, a healthy and enjoyable lunch, something you can't always say about airport eating.
Post a Comment
Read more

Pressure Cooker Candied Ginger

I made candied ginger a few years ago. It's not something I would do every day but I had a lot of fun doing it. I recently acquired a pressure cooker and it inspired an interesting idea to me: why not make candied ginger in the pressure cooker? It should be very soft and flavorful. Here is the result. I peeled two large ginger roots, cut them into small cubes, and put them in the pressure cooker with heavily sugared water. The traditional method first boils the ginger in plain water to soften it and then again in sugar water to candy it. The resulting candy was very tender but still with the characteristic ginger texture. It was also sweet without being overpowering. The traditional method leaves a lot of sugar crystallized around the ginger. The pressure cooker gives a much more subtle result. The ginger stays moist even after it cools but you can dry it in the oven at 350 degrees for about 10 minutes. That inspired me to dip it in chocolate. While I was in the b...
2 comments
Read more