The Melting Pot: Cheese Dip...and Beyond!
11394 U.S. 98 West, Destin, (850) 269-2227
Hours: Open daily at 5 p.m. , Reservations: Accepted


By Bruce Collier
June 26, 2008 Issue

The Melting Pot is located on a busy and well-traveled stretch of U.S. 98 in the Miramar Beach area. There’s a bit more do-it-yourself here than in other restaurants. You need to pay attention here, because you play more than a passive role in your meal.

The Melting Pot is romantically lit with a bar/dining room, main dining room, and little corridors of booths for two. You can really get tucked away here, but don’t worry—the servers manage to find you. The decor is almost Japanese in its simplicity, with dark woods and muted colors on the walls. My friend and I got a booth, with a banquette seat. Tabletops are marble, and every table is set up with a heating unit for the succession of pots that constitute the meal.

The Melting Pot serves three kids of fondue—cheese, main course, and dessert. Salads are also served. One can order a la carte, but those wanting a real run-through should consider one of the “Big Night Out” meals, each a four-course dinner for two. That’s two hungry people. We were here on a voyage of discovery, so that’s what we did. The four-course Big Nights are generally less expensive than if you ordered items piecemeal, and there’s flexibility in choice.

We chose the Big Night “Fondue Feast.” This consists of a cheese course, salad, entree, and dessert fondues. We departed from two of the featured items in the cheese course, choosing a traditional Swiss fondue—and a different dessert, of which more later. Kristian was always helpful, never rushed us, and offered his own opinions when asked.

The first course came, along with a pot and utensils. Kristian assembled and cooked. The Swiss fondue was made of white wine, Emmenthaler and Gruyere cheese, garlic, and Kirschwasser (cherry brandy), melted, blended and seasoned with salt, pepper, and nutmeg. With this came bowls of bread cubes, raw vegetables, and tart Granny Smith apples. Using little forks, we dipped and ate. The slightly sweet, nutty cheese clings to the dipped items, so it’s less messy than you might think. As the fondue simmers, the scent intensifies, making The Melting Pot a fragrant place to eat.

Other cheese fondues include cheddar, the Wisconsin trio (fontina, butterk‰se and buttermilk blue), cheddar with Mexican seasonings, fontina and butterk‰se with spinach and artichoke hearts, and a featured fondue, on this occasion a blend of Gouda and queso with peppadews.

Salad came next. We had a tropical salad, mixed greens with mango, tomatoes, and coconut-crusted cashews in a citrus dressing. It was a light, astringent follow-up to the rich cheese. Other salads are a house salad, spinach mushroom, Caesar, and California salad with walnuts and Gorgonzola.

The main event arrived. The entree is a protein riot—sirloin, beef filet, chicken breast, pork tenderloin, and shrimp, all raw, all marinated variously and cut into bite-size chunks. There’s another plate with slices of squash, potatoes, broccoli, and mushroom caps. The pot is filled with a cooking liquid. One can choose court bouillon (a vegetable stock), Mojo Caribbean-style broth spiked with cilantro, bourguignon (canola oil), or coq au vin—stock flavored with mushrooms, herbs, and red wine. We chose the latter.

Once the pot is boiling, one spears the item, drops it in, and waits. Kristian briefed us on cooking times, advised us on safe handling of raw food, and explained the battery of condiments. Served in little dishes, these were cocktail sauce, curry-yogurt, Gorgonzola cream, teriyaki, plum and ginger, and green goddess, a creamy herbal blend. I especially liked the curry and the green goddess.

We set to work. At first my friend used her cell phone as a timer, but shortly we got a feel for the right cooking time and winged it. It’s a lot of food and takes patience. All the meats were tender, nicely seasoned, and just the right size.

And yet there was dessert. Instead of the featured Bananas Foster, we chose a “flaming turtle,”—milk chocolate, caramel, and pecans. Kristian flambÈed, then left us with a plate of cubed brownies, Rice Krispie treats, pound cake, and strawberry and banana slices to dip. It’s not an overwhelming amount of chocolate, but it suffices.

The rest of the menu offers variations on our meal scheme, with additional items such as fish filet, lobster, duck breast, and even a vegetarian option. Other dessert fondues are plain chocolate, white chocolate with amaretto, Irish cream, s’mores, and a create-your-own with assorted liqueurs.

If you’re not ravenous—or reviewing—you can go in for just a salad or a small cheese fondue or just a glass of wine or a martini at the bar. The Big Night Out is exactly as advertised, so be prepared.

I noticed a lot of couples and more than a few families. Kristian told me they serve a special child’s plate, but added, “The kids, they’re all about the chocolate.” Move over, kids.

(Top)