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  • I went to try this place out on a Monday, Memorial Day, the last day for Arizona Restaurant Week. I have never tried fondue and this gave me a great opportunity. The deal was choose from a cheddar or cheese artichoke fondue for the starter, a the main course fondue, and the classic or dark chocolate fondue for dessert. All this for 30 bucks per person and add 6.95 for the cooking style. The place was dark and was playing classic music from the fabulous fifties. The place was just the opposite of busy. I really did not even need to make a reservation. On with the food. The spinach cheese artichoke was creamy and thick. Croutons, tortilla chips, cauliflower, apples were dipped and savoured. Highly recommend. The main course consisted of about 4 pieces of sirloin teriyaki, pork, chicken breast, 2 spinach ravioli, and shrimp. We chose the Coq Au Vin cooking style that had wine, mushrooms, and broccoli. Cooking them was such an adventure. Something about dipping a stick in a hot metal bowl so simple yet so interactive. The "stew" really did its job of just cooking the food. The total time to cook each meaty piece was around 2-3 minutes. The six different dressings were what really gave the zest. We also got a lobster tail with lemon butter dipping sauce for an added 10 bucks. It was worth it because how often do people ever eat lobster fondue? The chocolate fondue dessert was delicious because I have a sweet tooth, but unremarkable. Rice crispies, a slice of cheesecake, giant marshmellows, bannana slices, and strawberries were among the dippers. The total bill was 60pp, even with the restuarant week discount. But, the experience and the attentiveness of the waitress compensated for it overall. I compare the fondue for the main course to be similar to "Hot Pot" because of table top cooking, but the food fusion is much different. I recommend this place for date night or a special occasion. It is quiet enough to carry conversations. Other than that happy hour is the other time I would ever come here because of the prices.
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