You might not think it’s possible for a meal to be as kid-friendly as it is delicious, but Bricktown’s The Melting Pot at 4 E. Sheridan has somehow found a way to do both.
Parents, sit back and relax. There’s no need for you to dream up a creative, interactive meal.
Let the babes choose their own meal from the “For the Little Dippers” section, which is reserved for those under the age of 12.
While the tots are enjoying their dining experience, delight in the chefinspired, three-course special. If you’re trying to eat healthy and light, you’ll find plenty of salad options and lean proteins.
The classic version of fondue, made famous by the Swiss, is simply “togetherness” served up with cheese. After it is cooked on the stove, a fondue pot (or heat-proof bowl) is placed on a burner in the middle of the table so that it stays hot throughout the meal. Each person has a 10-inch-long fork to spear cubes of bread, vegetables and apples.
Dunk, coat with fondue and eat.
The Melting Pot’s twist on the typical is fiesta cheese. It combines cheddar, lager beer, jalapeño pepper and salsa tailored to your preferred level of spiciness.
“For most kids, this is their favorite dip because it comes with chips and bread,” said Becky Chapman, co-owner of Oklahoma City’s Melting Pot. “It’s interactive and the kids eat vegetables that they normally don’t eat.”
The meat, seafood and vegetarian entrees are prepared with different cooking styles that include fondues infused with homemade vegetable broth, a Caribbean-seasoned bouillon and wine.
The experience can be casual and fun. The menu is set so there is tremendous variation and a lot of chances to mix and match.
The classic cheese options are Swiss (the one known for its big holes) and Emmenthaler, best identified as Switzerland’s other cheese with smaller holes. Gruyere, a bit sharper than its famous relatives, is another popular choice. Only natural, unpasteurized cheeses are used.
Save the best for last and order the eatery’s signature dessert fondue. The creamy concoction is a combination of rich chocolate and crunchy peanut butter accompanied by platters of strawberries, marshmallows, rice crispy treats, cheesecake and brownies.
Diners with dietary restrictions needn’t fear, as the menu can easily be transformed to meet your specific needs.
“We can serve the whole meal gluten-free,” said Chapman. “We can alter the cheese [fondue recipe] so it doesn’t have any flour.”
So, escape the heat, enjoy the camaraderie and, of course, say cheese.