Dinner at the Melting Pot
The Melting Pot encourages multicoursing with combinations of cheese-fondue starters and meat-fondue mains. If I had it to do over again, I'd stick with one or the other-it's a more uniform taste experience, and for me, the multicourse meals seemed like too much food for too much money. But aiming for the full-on Melting Pot experience on our exploratory visits, we tried various combinations.
On our first trip, after our party of just two started with cheese, the "surf and turf" was more food than we could manage. On our second visit, with three of us, we chose another combination for two-the "Pacific Rim." Again, it was more volume than we could polish off. On both occasions, our servers steered us to the "Mojo" broth for the meat course: vegetable stock with orange juice, lime juice, and cilantro. On the first night it was too acidic and worked better for the lobster tail than for the beef (boiled filet mignon-what a waste!). On the second try we liked it, particularly for cooking the duck breast and the minced-chicken-stuffed pot stickers. The dipping sauces-a soy-based teriyaki-style; curry-cream; and a ginger-plum-are generically pleasant but not quite forceful enough. I should note that, while it didn't bother me, it may be disconcerting to some to have a plate of raw pork and poultry delivered to the table. Servers lay down a few commonsense rules when they bring the meat.
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