The 34-story Mohegan Sun Casino is nothing if not upscale. Guests are swept away by picturesque views of the Thames River, a glittering solarium, sprawling spa, and 55-foot indoor waterfall. The casino's decadence extends to its dining area as well, which culminates at the Sticks & Stones Grille. Chef Sandy helms the sleek restaurant, where she not only hosts her live cooking show, Romancing the Pan, but encourages guests to try new flavors and dishes through a variety of culinary journeys. Sticks & Stones serves a menu of sumptuous dinner fare, as well as weekly brunches with make-your-own Sunday spritzers. Its signature items, however, are fondue dishes. Read on to learn about a few, plus a couple craft cocktails to pair with the cuisine.
Melted blends of seasoned artisanal cheeses come with gourmet breads baked in-house along with fresh, locally sourced fruits and vegetables.
Classic: A trio of cheeses—monterey jack, gruyère, and Vermont sharp
cheddar—is flavored with local beer, mustard, and garlic.
Goat cheese and maple: Creamy goat cheese from Westfield Farm is combined with monterey jack and gruyère cheeses along with white wine, rye whiskey, and pure maple syrup from Vermont.
Southwest: Melted monterey jack, manchego, and Vermont sharp
cheddar are mixed with Corona lager, chipotle peppers, cilantro, lime,
scallions, and salsa for a Southwest-inspired option.
Dessert fondues are served with seasonal fruits, marshmallows, sponge cake, and pretzels for dipping.
Chocolate Heaven: Chocolate-lovers can rejoice with this chocolatey mixture of semi-sweet chocolate, cream, and amaretto.
Black and White: Semisweet chocolate and white chocolate are blended with Kahlúa, vanilla, and cream for a dessert that promises the best of both worlds.
Eggnog: For a holiday-inspired chocolate fondue, try this sweet combination of white chocolate, eggnog, and spiced rum.
TBD: Thai basil, Flor de Caña lite rum, ginger root, and fresh lime is used to create this refreshing, Asian-inspired cocktail.
Not So Old-Fashioned: A sophisticated take on a classic, this libation is made with Woodford Reserve bourbon, saffron, coriander, chili thread, and aromatics.
The Nitro Mule: This high-tech take on the Moscow Mule blends Deep Eddy vodka with clarified lime and spicy ginger beer all frozen into a sorbet that trades ice for liquid nitrogen.