by Kyle Wright - 60 Reviews - 8 List
Fondue, the so-hot-it-melts dipping trend of the `70s, has been in hiding for a couple decade, but the art of the ooey-gooey has, of late, been popping up on menus around the city. The interactive cuisine is becoming a staple of many Boston restaurants and diners--whether the absorbent snack on a stick is soaking up creamy Gruyere or liqueur-laced chocolate. Go on and dip like it's 1972.
Updated: December 28, 2009
From a spicy, Mexican-style queso fondue to a classic Gruyere-Emmental blend, the Wine Cellar's lengthy list of dips pairs nicely with its collection of imported wines. Oil and broth fondues offer a less creamy option--deconstructed coq au vin comes to life in the French ?Au Vin? fondue, where impaled pieces of chicken are ready to dive into mushrooms simmering in wine--and all varieties are available in serving sizes for one or a group.
M Bar & Lounge's fine artisanal ingredients make it a prime spot for melting hearts and cheeses alike. Sip a top-shelf cocktail in one of Boston's most opulent luxury hotel bars while a bartender preps a hot cauldron of Gruyere, white wine and garlic. Skewer up some sourdough and dip-dip-dip, even as the modern Asian decor and French fondue collectively transports you from Boston to Switzerland to Hong Kong and back.
Temple's fondue doesn't deviate far from the classic, but it does use super creamy Roth Kase Gruyere to infuse a touch of the extraordinary. Nutty and smooth, the Roth Kase is made in the traditional Swiss style in Wisconsin, and the cheese pot is served with bread cubes, cornichons and seasonal vegetables. For something sweet, try the chocolate fondue for dessert--the heavenly blend is perfect when soaked into pound cake or smeared onto a freshly baked cookie.
City Table's hushed and dimly lit decor allows the food--and its not-so-hushed flavor combinations--to take center stage. Ever wonder what would make a melted bowl of cream even better? Why that'd be the usual suspect: unctuous parts of the pig, to tremendous effect. In the indulgent cheddar fondue, melted sharp cheese pairs perfectly with sliced apples, salty and crisped pork belly, cubes of brioche and fingerling potatoes.
With Dante's pizza rivaling pies in New York for size and flavor, this Brookline pizzeria saves the sweet stuff for last. The chocolate fondue has a generous blend of hazelnut Nutella and comes with dippers even more decadent: Italian anisette cookies, sliced apples and (gasp!) pizza dough sliced into bite-sized balls and deep-fried. A roll in powdered sugar adds a touch of sweetness, and a swirl in melty chocolate brings it to the dark side.