The Melting Pot Boca Raton Review
The Melting Pot franchise received several 2016 honors, including Open Table’s 2016 Diner’s Choice winner. To celebrate, we were invited to dine at the two-storied Boca Raton restaurant.
Throughout the years, I have spent special evenings at The Melting Pot to celebrate family birthdays, or to share a unique night out with friends. There is no other shared dining experience as wonderful as fondue, and no one does it better than The Melting Pot.
At the fondue restaurant, each guest receives a different set of color-tipped fondue forks, so they can be easily identified from other fellow diners sharing the pot. The pot is set on low-heating plates embedded in the center of the table, and operated by your server.
Each guest to uses their long, two tined forks to spear a cube of food, and dip it into the fondue pot. The fork is twirled around over the pot to prevent drips, then placed on a dinner plate, then eaten with a separate dining fork.
For our starter course, cheese fondue, we had six enticing options. For dipping, we had an assortment of cubed breads, fresh veggies and green apples as well as cured meats.
Half of the table chose the bold and zesty Top Shelf Fiesta, a blend of aged cheddar and Emmenthaler cheeses melted down with a bottle of Corona beer and a shot of 1800 Reposado tequila, then seasoned with cilantro, house-made salsa, lime, and jalapeño.
While the other half ordered my personal favorite, Bacon & Brie. This savory and creamy cheese fondue is a rich combination of Baby Brie, Gruyère, Raclette, and Fontina. The cheeses are melted in white wine, before adding bacon, lemon, and scallions to the pot.
While fresh fondue pots were brought in for the main course, we ordered salads. Although it has been off the menu for years, I still ask for their scrumptious Mushroom Salad. The plate arrived covered with fresh sliced white mushrooms on a bed of Iceberg, and perfectly drizzled with Italian vinaigrette.
For the main course, guests select uncooked proteins of their choice, which they will cook in the fondue pot in seasoned broths or canola oil. To accompany the meats and seafood are raw vegetables, such as mushrooms and potatoes, and three signature condiments. These sauces are Plum Ginger, Yogurt Curry, and Teriyaki.
Our table ordered all seafood –lobster tail, bay scallops, Pacific shrimp and Atlantic salmon, which cook quickly in our fondue pots containing, Mojo (a Caribbean-inspired bouillon,) and Coq au Vin, (Burgundy wine infused with fresh herbs, spices and mushrooms).
The dessert course, chocolate fondue, is by far the most difficult decision with ten possibilities. One delicious option is the Flaming Turtle, – milk chocolate, caramel and candied pecans flambéed tableside. Our dessert was accompanied with fresh strawberries, blondies, bananas, pineapple, rice krispie treats, marshmallows, pound cake, and brownies for dipping.
The Melting Pot of Boca Raton is located at 5455 North Federal Highway, Boca Raton, FL 33487. For reservations, call: 561-997-7472, or visit: www.meltingpot.com/boca-raton