Hey there! I hope you are having a lovely week! I have a great post to share with you today! As I mentioned last week was Mike’s 30th Birthday. We were so graciously invited to dine at the Melting Pot in Philadelphia to celebrate his birthday. We were both very excited because it’s been many years since we were able to dine there and I know that the menu has changed since the last time we were there.
When we arrived, we were seated at an intimate booth that was decorated with birthday balloons and a card for Mike! I thought that was such a sweet touch and it made our evening of celebrating even more special.
30th Birthday boy!
We had such a great waitress to help us navigate through the menu and enhance our evening. She explained the menu and the entire fondue process to us. The best thing about the Melting Pot is that you are able to customize your entire experience. You are able to have a 4-course experience which includes: cheese fondue for 2, individual salads, either a shared entree or individual entree or 3-indiviual dishes of your choosing, and chocolate fondue. If you aren’t interested in the 4-courses then you can of course pick and choose what you would like to eat to complete your experience. I really like that they have individual entrees now and they have an option to choose 3 individual entrees as a combination.
I also really like that they have Fondue Features which are seasonal inspired dishes to enhance your experience. We decided to try the cheese fondue on their Fondue Features because we thought it sounded phenomenal! We ordered the Lobster Cheese Fondue (A delicious blend of rich lobster and crab bisque, cold water lobster meat, award-winning Butterkäse and fontina cheeses, fresh lemon juice and scallions.)
Lobster Cheese Fondue
Our waitress prepared the fondue right in front of us by adding all of the ingredients and letting them heat up and the cheese melt. She also brought out dippers that we could use to dip into the cheese fondue.
Granny Smith Apples and Grapes
A few different types of breads
I thought it was a good assortment of foods to dip into the cheese. They all paired well with the selection of the cheese fondue. There was a ton of lobster in the cheese and you could really taste the bisque that was added to it. We finished the entire pot of cheese in a matter of minutes. We loved it that much. It would be great if they added it permanently to the menu.
Our waitress brought out a seasoning to the table which is created by the Melting Pot and is available for purchase. She mentioned that it tastes great on salads and on entrees. We both used it on our salads and entrees and really liked it. It had a subtle yet, nice garlic flavoring to it.
Garlic and Wine seasoning
Our next course was individual salads. Mike decided to enjoy the salad on the special Fondue Features menu: Fall Salad with Angry Orchard Vinaigrette (This salad truly brings out the flavors of fall with mixed greens, dried cranberries, Gorgonzola cheese crumbles and candied pecans, topped with house-made Angry Orchard Apple Cider Vinaigrette.)
Mike really enjoyed his salad and said the dressing truly did taste like Angry Orchard. The cheese, pecan and cranberries enhanced the flavoring of the vinaigrette which he really liked. I like that they used Angry Orchard to make the dressing. I think that is a unique touch.
I decided to order the Melting Pot House Salad (Crisp romaine and iceberg lettuce, cheddar cheese, fresh tomatoes, crispy croutons and sliced egg with your choice of Peppercorn Ranch Dressing or sweet and tangy House Dressing).
Melting Pot House Salad
I love when salads have hard-boiled eggs in them and the croutons were freshly made. I went with the house dressing which I really enjoyed. I thought it was a delicious salad filled with very fresh ingredients.
You have the opportunity to select a cooking style for your food. The cooking style that is included for free is the Seasoned Court Bouillon which is a fresh seasoned vegetable broth. Our waitress suggested that we try the Coq Au Vin cooking style which is Burgundy wine infused with fresh herbs, spices and mushrooms. She said that it really enhances the food and when you let the vegetables marinate in the cooking style, it has so much flavor. So we decided on the Coq Au Vin.
She brought out the ingredients for the cooking style and let them heat up and cook before bringing out our entrees.
Mike and I both decided on the same entree. We ordered: Surf and Turf (A succulent cold water lobster tail paired with premium filet mignon and wild mushroom sacchetti.).
When our waitress brought out our entrees, she also brought out vegetables (mushrooms, broccoli, and potatoes). Our waitress explained how long to cook everything for and it’s really up to you on if you want to put everything in at once or take your time with everything. We cooked the wild mushroom sacchetti first because that cooked the quickest. It was a pocket of pasta filled with mushrooms and ricotta cheese. I was in love with it because I am a huge fan of ricotta cheese. The mushrooms enhanced the ricotta flavor. I really liked it.
After that cooked, we added the vegetables and the lobster and filet.
Our entree and vegetables cooking
The Coq Au Vin cooking style paired very well with the filet and the lobster. The filet was so tender, you didn’t even need a knife to cut it. The lobster came with a flavored butter sauce which I probably could have drank because it was so good. We were both really impressed with how well the food turned out. I don’t eat steak a lot so I was nervous about how it was going to taste but it was just so tender and the wine infused the flavor of the steak. We both really enjoyed our entrees.
Even though we were getting extremely stuffed, you just cannot leave the Melting Pot without enjoying their famous chocolate fondue. We browsed the menu and agreed on a chocolate fondue that we wanted to try. We went with the Flaming Turtle (We consider it fondue candy. It’s an irresistible combination of milk chocolate, caramel and candied pecans flambéed tableside.).
This was one the best chocolate fondue I think I have ever tasted. I really liked the caramel mixed with the chocolate. Our waitress brought out an assortment of goodies to enjoy dipping in our fondue.
Surprise for the birthday boy!
My favorite things off of that plate were the Oreo cookie and graham cracker coated marshmallows! I probably could have eaten an entire plate of just those marshmallows they were so good! I want to try making them myself. I also loved the strawberries with the chocolate. Strawberries and chocolate are the perfect combination.
While we were enjoying our fondue, our waitress brought over two glasses of champagne to toast to Mike’s 30th birthday!
We had the most incredible experience I think I’ve ever had at a restaurant at the Melting Pot in Philadelphia. They truly went above and beyond to make Mike’s birthday a memorable one. From start to finish, our experience there was one we will never forget. This particular Melting Pot is owned by a husband and wife team which truly go out of their way to make sure their customers have the best experience they possibly can when dining at their restaurant. I would highly recommend choosing the Philadelphia location if you are going to dine at the Melting Pot. They really care about the little details and their staff are incredible. I would return without hesitation to this location! Thank you SO much for your hospitality! We truly appreciate everything!!
Before I go, I want to share a little bit about their Club Fondue program. Club Fondue offers fantastic fondue features, including beer and wine dinners, food tastings, special events and advanced holiday reservation privileges. When you sign up to become a member of Club Fondue, you’ll receive a complimentary box of six of our Signature Chocolate-Covered Strawberries with the purchase of $60 or more. Definitely sign up if you want to be in the know of all things Melting Pot!
Have you ever been to the Melting Pot? What is your favorite thing about the restaurant?