{"id":3556,"date":"2023-12-14T03:03:44","date_gmt":"2023-12-14T03:03:44","guid":{"rendered":"https:\/\/www.sutyo.com\/7-amazing-fondue-restaurants-around-the-u-s\/"},"modified":"2023-12-14T03:03:44","modified_gmt":"2023-12-14T03:03:44","slug":"7-amazing-fondue-restaurants-around-the-u-s","status":"publish","type":"post","link":"http:\/\/www.sutyo.com\/tr\/7-amazing-fondue-restaurants-around-the-u-s\/","title":{"rendered":"7 Amazing Fondue Restaurants Around the U.S."},"content":{"rendered":"
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As proof that fondue is not dead and no longer trapped in the 1970s, independently owned fondue restaurants are now thriving across the U.S. Here are seven places to book a table no matter what time of year, although it\u2019s especially wonderful for brisk, cool winter months when melted cheese is highly desirable on one\u2019s palate. From New York City to Portland, here\u2019s where to go to celebrate fondue.<\/p>\n

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Geja\u2019s Cafe<\/a>, Chicago<\/h2>\n
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Geja\u2019s Cafe\u0301 photo credit Geja\u2019s Cafe\u0301<\/p>\n<\/figcaption><\/figure>\n

Dim lighting, live flamenco-and classical-guitar music, low ceilings and cozy booths make this a romantic night out. Six years after its 1965 debut in Old Town, Geja\u2019s Caf\u00e9 moved to its current Lincoln Park spot. The fondue is crafted from Swiss Gruy\u00e8re and spiked with Kirsch cherry brandy, served with bread, vegetables and fruit for dipping. With each of the four surf and turf dinners (plus a vegetarian and plant-based option), fondue is included. The priciest \u201cPrince Geja\u2019s Combination,\u201d features cold-water lobster tail, beef tenderloin, shrimp, scallops and boneless chicken breast. Another option is to order cheese fondue \u00e0 la carte, which\u2014depending on how much one dips\u2014can be an entire meal. A celebratory spot, the wine list offers 6 sparkling wines in addition to Champagne from Laurent Perrier<\/a>, Taittinger<\/a>, Dom Perignon<\/a> and more.<\/p>\n

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Kashkaval Garden<\/a>, New York City<\/h2>\n
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Kashkaval Garden photo credit Kashkaval<\/p>\n<\/figcaption><\/figure>\n

Since 1997 this restaurant\u2019s been in Hell\u2019s Kitchen staple, moving two doors down from its original location in 2012. The menu features cheese-infused starters like peppadews (spicy-sweet feta and peppers stuffed with goat cheese) and grilled halloumi. All four fondue specialties are served in a cast-iron pot (with a baguette for dipping): cheddar and cider with caramelized onions, kashkaval (Bulgarian sheep\u2019s milk cheese), truffle (Gruy\u00e8re and truffle oil) and \u201cclassic\u2019 (Gruy\u00e8re and Raclette). On Thursday, Friday and Saturday, the \u201cWine Prix Fixe for Two\u201d is a three-course meal with fondue as the main course, plus a starter (salad or a tasting board) and dessert.<\/p>\n

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The Little Dipper<\/a>, Wilmington, North Carolina<\/h2>\n
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Little Dipper Fondue Photo Credit Austin T. Birch<\/p>\n<\/figcaption><\/figure>\n

Tucked into historic downtown Wilmington since 2005, what owner Jason McGhinnis is most proud of\u2014in addition to the fondue menu, based on his \u201clove for fondue\u201d\u2014is Community Night, donating a portion of sales to a local non-profit, from a roller-derby league to an organization helping to prevent veteran suicide. A first-course order of fondue\u2014with seven cheese options, including Baja Cheddar (cheddar with some \u201cheat\u201d) and Smoky Gouda Bacon\u2014comes with bread, vegetables and fruit for dipping. The wine menu includes a Chasselas from Switzerland, Provins L\u2019Alpinage<\/a>. Enjoy fondue indoors or, on a nice day, out on the deck.<\/p>\n

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La Fondue<\/a>, Saratoga, California<\/h2>\n
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La Fondue photo credit La Fondue<\/p>\n<\/figcaption><\/figure>\n

With 11 cheese choices in three categories\u2014cheddar and beer, Swiss and white-wine blends, and four cheese and white-wine blends\u2014the options are all over the map, from sharp Wisconsin cheddar with mustard spice and Worcestershire to the robust Four Cheese (Emmentaler, Gruyere, Fontina and Raclette). Ordering fondue \u00e0 la carte includes two salads for a hearty meal, or you can go all in with one of four meat selections, with off-beat options like Louisiana alligator, Japanese Kurobuta, ostrich and American Wagyu.<\/p>\n

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The Mona Lisa Fondue Restaurant<\/a>, Manitou Springs, Colorado<\/h2>\n
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The Mona Lisa Fondue Restaurant photo credit Mona Lisa<\/p>\n<\/figcaption><\/figure>\n

A four-course fondue dinner starts with salad before easing into cheese fondue, and also features an entr\u00e9e (choose from a vegetarian dish, seafood selections or a platter of five game meats) and chocolate fondue. There are eight cheese-fondue options, including a rarity: one made in-house from dairy-free \u201ccheese.\u201d Other tasty options are cheddar with strawberry salsa, Greek Isle (blending Emmental and Gruy\u00e8re with blue cheese, topped with Feta, plus Kalamata olives), brie with basil and almonds, Fontina, and a unique concoction of brie blended with basil, topped with fresh peaches and drizzled with honey.<\/p>\n

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Simply Fondue<\/a>, Dallas<\/h2>\n
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Simply Fondue photo credit Simply Fondue<\/p>\n<\/figcaption><\/figure>\n

Located in the Lower Greenville neighborhood, and open since 1989, this fondue-focused eatery is open for dinner only. With dim lighting, it\u2019s a great date-night spot. The five cheese- fondue\u2014including Loaded Whiskey Cheddar, smoked gouda and the \u201cmonthly melt\u201d (a chef\u2019s creation)\u2014recipes come with bread as well as fruits and vegetables for dipping. What this restaurant also does well are its signature martinis, for a second layer of indulgences. These include the sweet-tinged Key Lime Pie and Caramel Appletini martinis.<\/p>\n

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Urban Fondue<\/a>, Portland, Oregon<\/h2>\n
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Urban Fondue photo credit Bella Media<\/p>\n<\/figcaption><\/figure>\n

Cozy up in one of the red booths and while away the evening over fondue. Urban Fondue rolls out a cheese fondue of the month, which recently meant a ruby-port fondue swirled with balsamic glaze and blueberries. Other options for the pot of fondue include two with local roots (smoked local farmhouse cheddar or Willamette Valley black truffles blended with Swiss fondue), as well as brie and gorgonzola cheeses, and a pesto-caprese combination folding in mozzarella and cherry tomatoes.<\/p>\n

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Editor\u2019s note: In the winter <\/em>Lakin\u2019s Gorges Cheese<\/em><\/a> also offers fondue in Waldoboro, Maine<\/em> <\/em><\/strong>to private parties of up to 6 people, and in the summer up to 20 people. Three fondues are served, all using Allison Lakin\u2019s farmstead cows\u2019 milk cheese, 2 main course fondues, and one dessert fondue. Read more about <\/em>cheesemaker Allison Lakin<\/em><\/a>.<\/em><\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

As proof that fondue is not dead and no longer trapped in the 1970s, independently owned fondue restaurants are now thriving across the U.S. Here are seven places to book a table no matter what time of year, although it\u2019s especially wonderful for brisk, cool winter months when melted cheese is highly desirable on one\u2019s … Okumaya devam et “7 Amazing Fondue Restaurants Around the U.S.”<\/span><\/a><\/p>","protected":false},"author":1271,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[395],"tags":[],"class_list":["post-3556","post","type-post","status-publish","format-standard","hentry","category-milk-and-diary"],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/3556","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/users\/1271"}],"replies":[{"embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/comments?post=3556"}],"version-history":[{"count":0,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/3556\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/media?parent=3556"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/categories?post=3556"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/tags?post=3556"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}