When The Melting Pot originally opened in 1975 just outside Orlando, the location was cozy and quaint, but diners had only three options: swiss-cheese fondue, beef fondue, or chocolate fondue. However, as the locally owned and operated restaurant grew in popularity, so did its menu selection and atmosphere. Patrons can now expect six varieties of hot dipping cheese paired with salads, meats, and molten chocolate.
On a given night, guests can nosh on signature four-course meals, from cheese-fondue appetizers and various salads to steaks and seafood cooked in a choice of healthy broth or oil. Birthday revelers and couples can share decadent evenings at private tables, capping off meals with chocolate desserts that have defined The Melting Pot for decades.
To craft the Momma's Love sandwich, the chefs at Momma Goldberg's Deli begin with a freshly steamed hoagie bun. They layer on slices of roast beef, ham, hickory-smoked turkey, and muenster cheese before topping the tower off with spicy brown mustard and Momma's sauce. In addition to offering a variety of other hearty hot and cold sandwiches, which can be served beside soup or salad, the chefs extend their culinary expertise toward the deli's specialty nachos—crispy Doritos showered in creamy pepper jack cheese.
Royal Waffle King's chefs crank out comfort-food staples such as belgium waffles, biscuits, and burgers 24 hours a day. Breakfast platters team waffles up with eggs, sausage, and hash browns, while Royal burger platters pile juicy beef patties with cheese, bacon, and onions. Omelets, country fried steaks, and grilled-chicken clubs are served at all hours at Royal Waffle King's more than a dozen locations in four states. Each restaurant is conveniently situated near major highways, ideal for a rest stop on a long road trip or a vacation beneath diner booths.
Past Times sates grumbling hunger tubs of all dispositions with a menu of home-style diner edibles. Early-rising incisors can mosey over on Friday and Saturday mornings to bask in orders of homemade biscuits, breakfast bowls, and eggs cooked to order, while midday maws can rest molars on the bi-paddied pillows of the double cheeseburger or the steak and gravy sandwich, which dons a figure-hugging sheath of breading and complexion-complementing draping of gravy. Past Times also offers buffalo wings awash in a variety of homemade dippables, including mild, hot, and socially awkward.
The chefs at Daniel George rethink American cuisine with local ingredients and an epicurean sensibility. They leverage produce sourced from local farms to create dishes such as grilled-alabama-tomato salad, which comes with a complement of blue-crab relish and avocado crema, and they take Gulf Coast seafood to delectable heights with an oyster duo using Apalachicola oysters. Daniel George also serves pappardelle bolognese, filet of beef, and an array of other entrees, all of which can be paired with a selection from a wine list with more than three dozen labels. The gustatory experience plays out in Daniel George's elegant dining room, which features floor-to-ceiling paintings of wildflowers.
Burritos star on the menu for breakfast, lunch, and dinner at Burritos To Go. At the roadside take-out eatery, cooks stuff grilled eggs and chorizo inside tortillas for early-morning customers. Lunch and dinner ensembles are filled with grilled chicken or steak fajitas or a bean and cheese combo. Guests can pair their bundles with chips dipped with salsa, guacamole, or cheese.