Start with a classic cheese fondue ($16, serves two) and a salad ($6). Cheese fondues range from the traditional swiss-cheese fondue, made with gruyère and emmenthaler cheeses, to the unorthodox fiesta-cheese fondue served with tortilla chips and made with cheddar cheese, Mexican herbs, jalapeño peppers, salsa, adventure, and spice. Every cheese fondue is served with pieces of fresh bread, vegetables, and apples for dipping. Individual entrees range from $19 to $29 and include seafood and a vegetarian option, cooked in your choice of four cooking styles and with multiple dipping sauces. Choose from chicken, filet mignon, pork tenderloin, and duck in various combinations, or opt for seafood entrees such as the trio of white shrimp, scallops, and cedar-plank salmon ($21) or lobster tail (add to any entree for $15). The Melting Pot offers a munificent vegetarian entree, which includes edamame or onion rings, artichoke hearts, asparagus, portobello mushrooms, and more ($19). If that weren't enough, there's an entire menu dedicated to desserts and another to dessert drinks. For more details, check out all the menus at each of the four locations at which this Groupon is valid.
- It was our first fondue experience, but our server did an excellent job of making us feel comfortable and explaining all of the different options. There are many, many decisions to make when ordering... but otherwise, it is an awesome dining out experience and the food was delicious. – OpenTable reviewer who dined on 05/02/2010
- I love this place! It's so much fun to go to with a big group of friends. I thought the service was very friendly and prompt and I would definitely return! – EmilyF, Kudzu
- The ambience is so romantic, the vibe is so sweet, and the food is amazing. – UrbanFlwrChild G., Yelp
The Melting Pot
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.