showcase magazine | dining & shopping 2010
dining
the melting pot 2121 Pacific Ave, Tacoma 253.535.3939 meltingpot.com
For more than three decades, The Melting Pot has defined the fondue niche across the American dining scene. A fun and interactive dining experience, fondue is a communal dish shared at the table in a pot over a small burner. To create The Melting Pot’s spinach artichoke appetizer the server mixes two cheeses—pungent Italian Fontina with, as its name suggests, buttery Butterkase—with spinach, tender artichoke heart petals, and ample garlic, sweetened by the cooking process. Provided for dipping are three varieties of bread, tortilla chips, tart Granny Smith apples, and crispy carrots and celery. Other appetizer options include Fiesta Cheese Fondue, made with jalapeno peppers and salsa; the traditional Cheddar Cheese Fondue is also available.
French Quarter is made up of filet mignon, chicken breast, and shrimp, all seasoned with spicy Cajun spices and partnered with Andouille sausage. Or, try the Land and Sea or Pacific Rim entrees. Entrees are accompanied by potatoes and mushrooms. Among the several condiments presented are aromatic and tangy yogurt curry dip, sweet, gingery plum sauce, teriyaki, parsley and chive seasoned green goddess spread, and Gorgonzola and Port sauce.
The Melting Pot House Salad is composed of crisp greens, cheddar cheese, hard-boiled eggs, mild scallions, fresh tomatoes and crunchy croutons. The house dressing is sweet and tangy, reminiscent of honey mustard.
Chocolate S’mores fondue is creamy milk chocolate topped with marshmallow cream, flambéed, and garnished with crushed graham crackers. For dipping are sweet ripe strawberries, dense pound cake, creamy cheese cake, brownies, bananas, and marshmallows. Other sweet conclusions are Yin and Yang, a half dark chocolate and half white chocolate fondue and flaming turtle, a decadent milk chocolate, caramel and chopped pecan blend, flambéed tableside.
Main courses may be simmered in a variety of preparations. Coq au Vin is flavored with fresh herbs, mushrooms, garlic and burgundy wine, while Fondue court bouillon is a homemade seasoned vegetable broth. Recommended by our server was Mojo Fondue, a Caribbean-seasoned bouillon flavored with garlic, tangy citrus and cilantro.
At The Melting Pot, fondue truly becomes a memorable four-course dining experience where patrons can dip into something different - and discover all the ingredients for a unique dining experience including a relaxed atmosphere, private tables, attentive service, fine wines and signature fondue dinners. MARY MORGAN
The Signature selection combines filet mignon, shrimp, teriyakimarinated sirloin, chicken breast and cedar plank salmon. The
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