Chez is not a fan of chain restaurants. The cookie cutter décor and clone-like food tends to diminish his appetite rather than excite it. On a recent trip to Brookfield, Wisconsin however, a notable exception was found in the form of a fondue-themed establishment called “The Melting Pot.” Now while it is true that the establishment has been around since the 70’s, the limited number of franchises helped keep this establishment of his radar and the existence of this place was news to him.
So, how was the food? Well, before we can start to write about that we have to talk about the ambiance … and the staff. The décor was excellent, with just enough of a hint of retro-70s to keep you interested without going overboard into gouache. Dark woods and real paintings decorated the open walls and added an air of a bachelor-pad to the place. Now, since each of the Melting Pots is allowed to decorate their establishment as they please, I cannot speak about the ambiance of other locales… only the one in Brookfield, but if that location is an indication of other franchises, I’ll have to make a trip to another, just to reminisce about the good-old 70s.
The staff, specifically our waiter, was a pure jewel. He was polite, friendly, helpful, explained all of the nuances of the place, and made some very good dining suggestions for us. Again, if he an example of the caliber of the staff of these establishments, they hire very good people, train them well and they are incented to remain with the organization… and this speaks well of management.
Now… on to the food. We opted for the ‘4-course’ specialty of the month, a Polynesian-themed food extravaganza that began with cocktails. I had a traditional Mojito, which was just the right balance of sweet and mint. Sheb chose the Mango Margarita, which she found to be fruity and refreshing and she was well pleased with her choice.
The appetizer course was an interesting concoction of shredded Gruyere, sake, and wasabi… all heated to perfection in a ‘at the table’ double boiler and garnished with chopped scallions. The ‘dippers’ were the standard fare… apples, bread (3 types), and assorted veggies. This appetizer could very well have served as a meal but this was just a hint of what was to come. 10 out of 10 for this fondue fiesta of flavor! 
The salad course was an interesting change on the standard offering of lettuce in a bowl. The Melting Pot offers their salad in the form of wraps (3), garnished with honey toasted almond slivers and served with a ginger/honey dressing-dipping sauce. WOW!
As the main course arrived, we wondered if we could finish it! (Sheb wondered… I had no doubt!) The proteins; Ahi tuna, teriyaki steak, succulent pork, shrimp, lobster, delicate veggie-filled dumplings and chicken accompanied the veggie tray filled to the brim with mushrooms, broccoli, and potatoes. Plenty of food here, and all of it requiring just the quickest of ‘bath’ in the boiling cauldron of flavor that found its home in the center of our table. And then on to the dessert course (like we needed more food)… a simple combo of white chocolate, amaretto and brandy heated to perfection at the table and served with chocolate brownie cubes, white and chocolate marshmallows, mini rice-crispy treats, bananas, strawberries, pound cake cubes and a slice of cheese cake. (Can you say, “Sugar-induced coma?”)
The Melting Pot, at least the one in Brookfield, Wisconsin is well worth a return visit by Chez and his soul-mate but if you are up in the land behind the ‘Cheese Curtain’, feel free to swing in and see if you agree.
- Chez
