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  • And the winner goes to........The Melting Pot. For the cliff notes version : This is our first time here - together. ( It has been years, since my last visit) Food was cooked to perfection ( I cooked my own food - of course) Service was impeccable. (Will was great) Price was reasonable for individual entrées. Desert is the only reason we went.....(strawberries smothered in chocolate) Now for the main attraction. We placed our reservations online. It was very easy and we received an email confirmation shortly thereafter. The day of the reservation, I was contacted via phone to confirm the reservation. Upon entering the restaurant we were promptly greeted by two young ladies, I am under the impression that one was the manager. We were promptly seated in a very secluded booth but was closest to the "kitchen area". ( Not sure that you can really call it a kitchen if you do not cook there- imo) Our server was Will. He was very prompt, and informative regarding the menu, the entrées and the sauces. Will was right on top of our drinks, he kindly informed us that if we needed any additional items he would take care of them. I took advantage of the mushrooms,as they went so well with the green goddess sauce. Our entrées were as followed: The Filet Mignon, and the Signature Special (3 pieces of chicken, 3 white shrimp, 2 Teriyaki Sirloin, and 2 salmon) Vegetables consisted of potato wedges,broccoli, and mushroom caps. Both individual meals came with a house salad. ( I have added pictures) Our dessert was the small milk chocolate ($16.00 ) it featured pineapple, marshmellos, bananas, rice crispy treats, cheesecake, brownies, pound cake, and my favorite strawberries. What I gained in weight from food was balanced by the weight I lost in my wallet, but hey, we only live once. Overall this was a great dining experience, we were asked twice by different people if this was a special occasion, and we stated that it was not. This would make for a nice, quiet /aka romantic location due to the high tables,and secluded rooms,but we were just here to show off my mean "fondue skills". NCFoodGuy
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