| rev:text
| - Despite years of resisting this place because it is a both a chain and the idea of cooking my own food, table side, did not overly appeal to me, I relented and joined another couple for dinner all in the name of charity, and limitless cheese and chocolate.
For a chain, this place still does a nice job of feeling high quality with subtle lighting and service that is truly top notch. And for the prices charged, this is as it should be. My only complaint is the hostess took a phone call that apparently involved a complicated reservation and we were left standing for several minutes without a greeting or other recognition. A small point, but couldn't the caller have been put on hold till we were whisked off to our own reservation?
I got to try a couple of different cheese dips, broths and meats for the main course, and no less than 4 different types of chocolate fondue. All came with plenty of accompanying items to drop into the fondues. Vegetables were basic: broccoli, cauliflower and carrots. Apples and grapes were a nice twist. With the chocolate we had fresh bananas and strawberries that were a bit less fresh. We also had squares of poundcake and rice crispy treats. They brought more of what was popular, as much as we asked for. No one should suffer for a lack of food here.
My issue really centers around the meats. We had an endless deal, so I got to try a lot of different things, but here's the way it generally works: you get a meat (sometimes pre-seasoned) and cook it in a broth or an oil. That broth may have a plain base of might be flavored with another set of seasonings. Once done, you put your meat on a small plate that has room for up to 6 different dipping sauces, all with another set of seasonings. That's up to 3 different seasonings in the finished project. Muddled and confusing? Yeah, to say the least. Can you narrow it down? Of course, but that's hardly discouraged at the time you order.
I like the concept, especially if you have a long time to sit down for dinner. Our complete dinner lasted just over 3 hours. It makes for great conversation with a small group. However, when paying a minimum of $30 a head for dinner I'd like to think I'm paying for a chef's skill and training in producing good food. Here you get all the basic building blocks and do the final work yourself. I know it's novel, and some folks get excited for the change, but it's a off-putting to me. If that's what you go for, however, this location will give you the full experience and make sure you are comfortable and served with care. I'd easily go back for dessert, and maybe that alone.
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