The Wine Cellar

Back Bay

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In a Nutshell

Traditional European fondues; exposed brick and wrought-iron lanterns at locally owned and operated Back Bay restaurant

The Fine Print

Promotional value expires Jun 25, 2013. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Reservations required by phone, not valid for OpenTable reservations. Valid only for prix-fixe menu. Dine-in only. Not valid for alcohol. Not valid on holidays, or during restaurant week (3/24/13-3/31/13), or special events. Extra fee for additional guests. Must use promotional value in 1 visit. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Fondue is a ubiquitous staple of Swiss culture, matched only by neutrality, multiuse pocketknives, and the world’s most easy-to-draw cheese. Go for a dip with this Groupon.

$60 for a Four-Course Fondue and Open Flambe Romantic Dinner for Two (Up to $120.50 Total Value)

  • Classic Swiss cheese fondue served with bread and potatoes (a $25 value)
  • Two pierrade entrees with up to four meat selections (calamari, shrimp, pork loin, chicken, italian sausage, and pheasant sausage), served with seasonal vegetables (up to a $66 value)
  • One veal ravioli Russian-style dish (a $7.50 value)
  • Dark or milk chocolate fondue served with seasonal fruit, marshmallows, and cookies (a $22 value)<p>

The meal begins with a classic Swiss cheese fondue. For their pierrade entrees, patrons can choose up to four of several protein options—such as calamari, shrimp, pork loin, chicken, italian sausage, and pheasant sausage—all of which sizzle atop a hot stone table to the diner’s desired doneness. For dessert, milk or dark chocolate fondue is available, served with seasonal fruit, marshmallows, and cookies.<p>

The Wine Cellar

A common scene at The Wine Cellar: servers toting percolating pots of gruyere, emmental, or gorgonzola to diners, who in turn dip skewers of bread or potatoes into the steel cauldrons of melted cheese. This celebrated practice of submerging things into other, more scalding things isn't the only European tradition The Wine Cellar draws upon; its menu culls culinary influences from around the great continent, including France and Switzerland. In addition to sizzling up pots of oil or vegetable broth in which guests can cook their own beef, tiger shrimp, or rabbit, the chefs forge a spread of signature dishes, including tartifletes and roblochonnades, and pierrades made at the table in front of guests. They accompany this transatlantic fare with an international wine list, which sports hearty reds and delicate whites from vineyards and grocery-store aisles around the world.

Although the menu remains firmly rooted in the Old World, the dining room evokes classical American aesthetics. Exposed brickwork and wrought-iron lanterns surround the tables, and one wall sports a hand-painted mural of a Boston streetscape.

Customer Reviews

It was delicious. We loved everything we ate, plus the cook top was fun/interactive. Service was great, also. Suggestion is to provide another plate so guests don't have to eat off plate where raw meat was.
Rebecca B. · July 1, 2013
Thanks for the great meal and service!
Rick S. · June 24, 2013
The spaces are just a bit tight. Beyond that, however, we had an excellent dinner, complete with delicious food, friendly service, and a relaxing ambiance.
Keith C. · June 24, 2013

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