Mongolian-style hot-pot dining originated centuries ago, when embattled horsemen repurposed their shields and helmets into pots for preparing meaty stews over open flames. Over time, this modality of cooking has been adopted and remixed as a communal dining event throughout Asia, and the chefs at The Hot Pot put their own spin on it with their family-oriented dinners. Servers first lay out tables banquet-style, arranging plates of raw meat, seafood, veggies, rice, and noodles around centerpiece boiling pots of homemade broth and decorative bibs for the guests of honor. Tablemates joust for morsels of flank steak, mussels, and tofu and then settle the pieces in the simmering, spicy broth until they’re tender. But the bubbling cauldron doesn't have to be the focal point of the proceedings; The Hot Pot also prepares fresh seafood and Asian-fusion fare, including crawfish hauled straight from Louisiana.