New Way To Cook Your Dinner At Fondue Restaurant Melting Pot


By: Marisa Herman Associate Editor

Take arguing over the cooking style of Coq Au Vin or Bourguignonne out of the mix next time you visit the Melting Pot and try the new grill cooking style.

You still have to debate over what cheese and chocolate you want, but at least one decision can be agreed upon before ordering.

Boca’s Melting Pot location recently rolled out the grill style cooking and we were invited to try it out during a media dinner.

 Of course, we sampled three different cheeses first, the Wisconsin Cheddar with cheddar cheese of course, emmenthaler, garlic, spices and Sam Adams Boston Lager; the Classic Alpine with gruyere, racelette, fontina, white wine, garlic and nutmeg; and the Spinach Artichoke with butterkase, fontina, parmesan, spinach, artichoke hearts and garlic.

 The classic accompaniments of breads, apples, veggies were served as dippers as well as charcuterie boards with salami, prosciutto and tasty mustard and jam.

There was no fight over salad selection as those are individually served. Options included the Melting Pot House, Strawberry Almond, Caesar or California.

As we ate our salads, the grills were placed over the burners to heat up. Temperatures were tested by nifty thermometers the wait staff placed over the grill pans.

 When the grills reached a certain temperature, the meat, seafood and poultry platters served.           Waiters explained the cook times for each type of food and how often to rotate. The classic dipping sauces were also brought out and suggestions for what to pair what meat with what sauce was given.

Then, the grilling began. It was recommended to keep the grill pan full to retain heat with meats in the middle and vegetables on the outside perimeter.

Before we knew it, steak turned medium rare and then medium. Shrimp turned translucent to pink and lobster white to red.

The table agreed that the grill method allowed the seasonings of the meats like the teriyaki-marinated sirloin to come through and many of the dipping sauces were left untouched as the grill marks were flavorful enough.

 The grill method breaks up the fondue dipping and turns an interactive dining experience into an even more hands-on meal. Diners can take turns loading up the grill and grabbing tongs to flip the proteins as they cook.

With a little room for dessert, our table selected Bananas Foster with white chocolate, bananas, dulce de leche and cinnamon; Cookies ’n Cream Marshmallow Dream with dark chocolate, marshmallow creme and Oreo cookie crumbles; and Chocolate S’mores with milk chocolate, marshmallow creme and graham cracker bits.

 Fruit, brownies, blondies, marshmallows, waffle bits and other dessert bites were presented on trays to dip the chocolate into.

To make a reservation to try the grill method, visit