Restaurants in Glens Falls

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 restaurant grew in popularity, so did its menu selection and atmosphere. The restaurant first expanded four years later under the leadership of a Melting Pot waiter and enterprising college student named Mark Johnston, who teamed up with his brothers Mike and Bob to open a new outpost in Tallahassee. This location grew in reputation to pave the way for future franchise expansion. Today, the company—now owned by the trio of siblings—reigns as the premier fondue, wine, and drink restaurant, stretching across North America with more than 140 restaurants linked by underground tunnels. The restaurant's menu has also ballooned, and patrons can now expect six varieties of hot dipping cheese paired with salads, meats, and molten chocolate.

On a given night, groups of foodies gather around tables to 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.

Housed in a historic building originally erected in 1829, La Serre has been described as "frozen in [a] good moment in time" by Times Union. During dinner, the formal, wood-paneled dining room bustles with conversation as plates of truffle mousse pate, lobster ravioli, and beef au poivre travel out to tables draped in white. In the more casual bistro-style bar, forest-green leather seats cushion patrons as they sip old-fashioned libations or fold napkins into swans capable of real flight.

After scouring the United States in pursuit of its finest barbecue, Memphis Smoke House's chefs embraced Tennessee's tangy and sweet flavors as their culinary medium. The barbecue aficionados eschew charcoal in favor of oak, hickory-apple, and cherry hardwoods to slow smoke their briskets, chicken, turkey legs, and ribs each day. They rub meats in specialty spices before smoking them, then douse the tenderized morsels in house-made memphis bourbon barbecue sauce. The staff serves each platter with cornbread and authentic Southern-style sides of Cajun hand-cut fries, hush puppies, or mashed-potato molds of Robert E. Lee. In their dining room, cool air wafts through the wall's colorful signs, and classic music resounds across an outdoor seating area beneath a red-and-white tent. Memphis Smoke House can also cater get-togethers ranging in size from 15 people to large events of 300.