When the Melting Pot 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. But, as the restaurant grew in popularity, so did its menu.

The restaurant first expanded four years later under the leadership of Melting Pot waiter and enterprising college student Mark Johnston, who teamed up with his two brothers to open a new outpost in Tallahassee. Today, the company stretches across North America with more than 140 restaurants. The menu has also ballooned to seven varieties of hot dipping cheese paired with salads, meats, and molten chocolate.

On any 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 broth or oil. Birthday revelers and couples can share evenings at private tables, then cap off meals with chocolate desserts that have defined the Melting Pot for decades.