The traditional Swiss cheese fondue ($14) at The Melting Pot (6100 Westheimer, 713-532-5011) transports diners back to the ’70s, when fondue parties were all the rage. The waiters at the Pot prepare this dish for two tableside. They pour a cup of white wine, a heaping tablespoon of minced garlic and a good squeeze of lemon into a warm fondue pot. Then they stir in a blend of grated Gruyรจre and Emmentaler cheeses until it melts to a rich, thick consistency. A jigger of Kirschwasser (cherry brandy), some freshly ground black pepper and a dash of nutmeg round out the dish. “Bottomless” bowls of apples, raw veggies (carrots, celery and cauliflower) and bread are perfect for dipping into the gooey mixture. Dinner only.
This article appears in Aug 17-23, 2006.