The Melting Pot: Philadelphia

The Melting Pot: Philadelphia
1219 Filbert St, Philadelphia, PA 19107 (215) 922-7002

I don't normally review chain restaurants, but The Melting Pot offers the unique experience of fondue cooking at the table side.  Fondue in the traditional sense is a dish of melted cheese served in a communal pot (caquelon) over a portable stove (réchaud), and eaten by dipping long-stemmed forks with bread into the cheese.  This has been generalized to include other types of fondue (chocolate for example).

(above) CHEDDAR Fondue. Aged, medium-sharp cheddar and Emmenthaler Swiss cheeses, lager beer, garlic and mustard powder and seasonings. Served with artisan bread and seasonal vegetables as well as fresh fruit.  The breads pictured here are sourdough, white, and wheat bread.

(above) PEAR & GORGONZOLA (335 cal) A bed of mixed greens topped with fresh pears, Gorgonzola cheese and sliced almonds, topped with an apple cider vinaigrette.

(above) CALIFORNIA (149 cal) Mixed baby salad greens, Roma tomatoes, candied pecans and Gorgonzola cheese with Raspberry Black Walnut Vinaigrette

 (above) All entrées include seasonal vegetables and signature dipping sauces.

 (above) SEAFOOD TRIO (419 - 513 cal) Sesame-crusted ahi tuna, succulent Pacific white shrimp and Atlantic salmon.

(above) FRENCH QUARTER (883 - 965 cal) Premium filet mignon, all-natural breast of chicken and Pacific white shrimp seasoned with Cajun spices and accompanied by flavorful Andouille sausage.

(above) We got the 4 course flight of wine.  With the Cheese fondue: SeaGlass Pinot Gris.  With the Salad: New Age White Blend.  With the entre: Dreaming Tree Red Blend.  With dessert: Greystone Merlot.

For dessert, we got: Flaming Turtle We consider it fondue candy. It’s an irresistible combination of milk chocolate, caramel and candied pecans flambéed tableside. Each chocolate fondue comes with fresh strawberries, blondies, bananas, pineapple, cheesecake, Rice Krispies Treats®, marshmallows, pound cake and brownies.  (not pictured--much to my chagrin)

FINAL NOTES:

• The courses came out WAY too quickly.  I was barely done with my cheese fondue when the salad course came out ALONG with the 2nd wine.  So I had 2 dishes on my table and two (almost full) glasses of wine.
• The concept of serving raw meat and having YOU cook it is nice--if you are into that sort of thing.  But, for $140, while better than a stick in the eye, I'd rather have the food cooked FOR me.  So, if it was unclear earlier, each course is accompanied by a fondue that you cook whatever the entree is or dip (in the case of the cheese and dessert fondue).  The only course not served with fondue was the salad course appropriately. 
• Our server was rushing and constantly checked back to "make sure we were ok" but the way it was said was something more to the effect of, "I get off soon and want to go home, hurry up and eat and leave me a tip."
• Probably the best part of the meal was the fondue dessert.  Honestly, if I would go back it would be for a few cocktails or glasses of wine and a few dessert items.  Perfect for a romantic date or outing.