Melting Pot

418-420 York Road

Towson, MD

(410) 821-6358

www.meltingpot.com

July 12, 2008 was my Husband and I 5-year wedding anniversary and this year it was in my husband’s hand to pick where we went. We have been here in the past but it has been a couple years sine we have been. We were seated on the 3^rd level ( I never realized it had that many levels). Once we were sat we were presented with a card wishing us a Happy Anniversary and the entire wait staff signed it.

We decided to go with the “Big Night Out’ which includes a cheese fondue, salad, main course and a desert fondue. We pick the Fondue Fusion theme ($88 per couple).

We started with the Cheddar Cheese fondue which is aged, medium-sharp Cheddar and Emmenthaler Swiss cheese, larger beer, garlic and seasonings. It was served with 3 types of bread (French, honey wheat and rosemary), vegetables (carrots, clearly, and cauliflower) and Granny Smith apples. It was good but we both agreed it could have used a bit more seasoning.

From there we moved onto the salads. My Husband had the Caesar (your typical Caesar salad) and I had the Tropical, which had romaine and field greens, tomatoes, mangos and hearts of palms with a light creamy citrus dressing and topped with coconut-encrusted cashews. My salad was good except it had too much dressing on it and a few too many hearts of palm. The coconut-encrusted cashews were do die for (I wanted a bowl to eat by themselves).

For our Entrée selection with got the Fondue Fusion which came with lobster tail, filet mignon medallion, jerk-seasoned sirloin, vanilla rum chicken, marinated pork tenderloin, zesty peppered shrimp, butternut squash ravioli and fresh vegetables (squash, broccoli and mushroom caps) and we had the Mojo cooking style, which was a Caribbean-seasoned bouillon with fresh garlic and citrus juice. The entrée is also served with a mixture of Caribbean influenced dipping sauces. My favorites were the shrimp, lobster and jerk-seasoned sirloin (but my husband doesn’t do seafood) and my Husband’s favorites were the jerk-seasoned sirloin and filet mignon medallion. We both agreed the fresh veggies were very good in the bouillon but you don’t want to leave it in to long or it gets over powered with the flavor. We both also agree that the Mojo style is our favorite cooking style (I need to find a recipe for it at home since we fondue at home).

For desert we had the Chocolate S’mores, which was milk chocolate, topped with marshmallow cream and then flambéed. It is served with strawberries, bananas, cheesecake, pound cake, brownies, marshmallows (Oreo coated and graham cracker coated) and graham cracker slices. Who could go wrong with chocolate fondue- everything was good!

Overall, everything was good. Our waiter was pleasant and wished us a happy anniversary a few times and was always on top of refills and our needs. The prices are a bit high (for cooking it yourself) but you always have a good time and the food is always pretty good as so is the service. I recommend you at least try this place at least once for a meal or just desert.

Check out some pictures by clicking on the album below:

Our 5 Yr Anni

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