The Melting Pot - Gaslamp
901 5th Avenue, San Diego CA 92101The Melting Pot is a one-of-a-kind restaurant giving guests the opportunity to dip to their hearts’ content – in fondue, that is. Boasting an unbelievably decadent menu of cheese, broth, and chocolate-based fondue options, diners are armed with everything they need to satisfy that certain craving for something sweet or savory. Home in the Gaslamp Quarter’s very first skyscraper, The Melting Pot’s chic décor hearkens back to a golden era of opulence, while maintaining a contemporary air of casual elegance. Join family and friends around the Melting Pot table and partake in the joyous style of dining that is fondue.
One Pot; Countless Good Times
Review by TableAgent
The most enjoyable and memorable dining experiences tend to be those shared with family and friends around one table, feasting on the same scrumptious fare. And as delightful as it can be to dine out on the town, the communal sense of sharing in the meal is often lost to the ordering of separate dishes. The Melting Pot provides an ingenious solution to the issue of ‘isolated dining enjoyment’ by inviting all to dip and dip alike.
The Melting Pot occupies prime real estate at the core of the Gaslamp Quarter in downtown San Diego, and is one of three locations dispersed throughout the county. The restaurant is also one of the latest tenants of San Diego’s very first skyscraper: Built in 1913, the 11-story building originally served as the San Diego Trust and Savings Bank. Now the Gaslamp Plaza Suites Hotel, this historic landmark continues to exude a unique air of opulence with its original marble, brass, mosaic tile, and Australian gumwood fixtures intact.
The Melting Pot’s outer façade resembles that of a chic hotel, with its brass-inset double doors shaded by a long covered awning presenting the Melting Pot moniker. Inside, the space boasts subtle art deco design elements that hint at glamour without insinuating kitsch. Polished wood floors lead guests to a large dining room that follows a partial U-shaped floor plan. A grand staircase sits in the center of the room and leads to the upper level, where another dining area is accompanied by a large bar. Downstairs, impressive structural pillars punctuate the area and lead up to the stunning coffered ceiling, while plush booths line the outer, window-lined wall facing the street. Each marble-topped table is dressed with black cloth napkins that conceal the usual eating utensils along with the slightly unusual, pronged fondue dipping forks. Each setting is distinguished by the colored handle of its fondue fork – as the dipping fest commences, guests can immediately tell their items from the rest in the pot. Sitting down at our table in the main dining room, my guests and I are immediately struck by the glass-top cook surface at the center of the table. While introducing himself as our server for the evening and taking our drink orders, Stefan turns the concealed switch to preheat the cook top and petite stainless steel fondue pot.
To complement the decadent food menu, The Melting Pot offers a number of signature cocktails and specialty drinks. Their wine list is similarly impressive, with an extensive selection of New and Old World varietals. Knowing that we will be enjoying a rich array of dishes, I order the 2008 Schmitt Söhne Riesling. This crisp, subtly fruity, and delicately dry wine acts as a refreshing palate-cleanser with each bold flavored course that we savor, and stands out as an invigorating summer drink on its own.
To begin the meal on an absolutely magnificent note, Stefan presents us with the Spinach Artichoke Cheese Fondue. Beyond being wholly satisfying in its own right, the appeal of this dish is amplified by the fact that it is composed for us at the table by Stefan. He first drops a small helping of diced spinach and artichoke hearts into the now steaming pot, along with chopped garlic. Next, he adds a generous helping of both fontina and Butterkäse cheese to the mix, and gently combines the sauce with a fork. Once a consistent and molten texture is achieved, Stefan tops the dip off with a sprinkling of Parmesan cheese and a dash of Tabasco sauce.
A number of bite-size food items accompany the fondue on a rectangular white serving plate: whole wheat bread cubes, tortilla chips, diced carrots, broccoli and cauliflower heads, and Granny Smith apple slices. The cheese dip itself is incredibly aromatic and smells just as it tastes; the sweet undertones of the spinach and fontina cheese provide a nice platform for the more prominent notes to shine. The slightly salty element of the Parmesan and Butterkäse cheeses contrast with the understated earthiness of the artichoke hearts, and the garlic punctuates the sauce with a vibrant scent. Much like a thick cream of spinach soup, the fondue makes for a natural bedfellow with the vegetables and whole wheat bread bites. The crisp texture of the tortilla chips provides an attractive counterpoint to the creamy essence of the cheese, and they quickly become the favorite of my guest. I am drawn to the sweet, tart, and fragrant apple slices – when paired with the intensely savory cheese, the crunch and sweetness of the fruit creates a wonderfully full-bodied bite that engages the senses.
Besides the number of luscious fondue options on the menu, The Melting Pot also serves up fresh and flavorful salads. Stefan recommends that the three of us in my party each sample a different salad, giving us the opportunity to pass them around and share. The first to the table is The Melting Pot House Salad – a mix of crisp romaine and iceberg lettuce tossed with diced tomatoes, cheddar cheese crumbles, hard-boiled egg slices, and bread croutons. The restaurant’s signature vinaigrette dressing is sprinkled over top. The cool crunch of the lettuce is mirrored by the crispness of the croutons, and contrasts brilliantly with the smooth and yielding nature of the egg slices and tomato.
The Spinach Mushroom Salad is set before me and I’m instantly drawn to the play of contrasting colors on the plate. The undiluted green of the spinach is offset by painterly strokes of the warm burgundy shallot vinaigrette that glistens with an enticing pink hue. Deep red tones dot the dish with the sprinkling of apple wood smoked bacon and Roma tomatoes throughout; and thick slices of baby Portobello mushrooms add dashes of earth tones to the composition. The flavor that this work achieves is equally inspired – the robust quality of the leaves is balanced by the aromatic dressing, which is heightened by the saltiness of the bacon.
True to its name, the California Salad beams of all the freshness this state has to offer. Mixed baby spring, romaine, and iceberg leafs mingle with coarsely chopped Roma tomatoes and walnuts; and a plentiful helping of crumbled Gorgonzola cheese fills in the gaps with a faintly pungent and creamy richness. Tying all of these components together is a drizzling of raspberry black walnut vinaigrette. The toothsome walnuts have a meaty characteristic that is elevated by the energizing presence of the tomatoes and greens, while the intensely sweet and tart base of the dressing awakens every taste receptor in the mouth.
Once our salad plates are removed, Stefan begins heating the entrée bouillon-base fondue. Guests not only may choose what dinner selection of meats, poultry, seafood, and vegetables they prefer to dip, but they also pick the flavor of broth used to prepare the food. To highlight the seasonal four-course dinner-for-two “Big Night Out” menu, which is currently Pacific Island-themed, we will be cooking our meal with the ‘Mojo Style’ broth – this is a Caribbean-inspired soup seasoned with chopped cilantro and garlic, with a squeeze of fresh orange and lime juice. The scent of the bubbling broth wafting up from the pot is warming like the familiar aroma of homemade chicken soup, and we are excited to taste it.
As a grand gesture to spoil us completely, Stefan offers my guests and me not one, but two of their stunning entrée meat dishes: the Fondue Fusion and the French Quarter. The two plates are also accompanied by a bowl of sliced russet potatoes, mushroom caps, and broccoli and cauliflower heads. Per Stefan’s instructions, we cook our meats and poultry in the steaming broth for two minutes, while the seafood and vegetables only require one-and-a-half minutes. Feeling out the proverbial waters of fondue cooking, I first dip a mushroom into the soup and wait in anticipation for it to be suitably tender. The plump mushroom absorbs the savory juice and is the ideal medium by which to savor the broth in its unadulterated state.
The French Quarter is a carnivore’s delight and serves up a bounty of fine fare to fondue: plump cubes of filet mignon, chicken breast, and whole shrimp are seasoned with Cajun spices, and are served along with thick slices of Andouille sausage. The fragrant spice rub on the meats stands out masterfully against the zest of the soup; and instead of competing for attention with one another, the two bold flavored components harmonize and strike a satisfying balance. The filet mignon bites cook to a medium-rare pink that is just to my preference, and boast the intensely savory essence of quality meat. The chicken’s mellow presence is a nice canvas for the Cajon seasonings to shine; and the shrimp seem perfectly at home with the Southern-inspired flavor notes of the spices. Peppery and sweet aromas are awakened within the sausage as it is heated through by the Mojo broth, and its smooth yet firm meat presents another dimension of piquant taste.
The Fondue Fusion specialty plate is a component of the Big Night Out menu, and showcases the best Land and Sea have to offer. A large white serving plate holds mouthful cuts of raw sesame-crusted teriyaki sirloin, citrus-infused pork tenderloin, sushi-grade Ahi tuna, garlic chili chicken breast, whole kiwi lime shrimp, and whole spring vegetable dumplings. Gracing our presence at the end of the plate is also a lush and meaty whole lobster tail.
The aroma of the Mojo broth translates into an even more effervescent flavor that is subtly salty, meaty, and bursting with the aromatic essence of the cilantro and garlic. The orange and lime juice balance the stock and add lovely citrus notes that bring out key elements in every item we dip in it. The teriyaki sirloin is tender and retains its own natural juices as it cooks. I keep the tuna in the soup not a second longer than I must, as I want to maintain its pink center – the broth exposes the fish’s inherently sweet flavor, and the silky smooth texture of it is juxtaposed brilliantly against its surprising substance. We cook our pork and chicken with a tad more abandon, knowing that the broth is a forgiving vehicle and will infuse more of its intoxicating flavor the longer we keep our food submerged. I am perhaps most delightfully surprised by the kiwi lime shrimp and vegetable dumplings – the shrimp come out of the pot plump, tender, and instilled with an incredibly fresh and distinct fruit flavor. The obvious tartness of the kiwi is accompanied by much quieter whispers of coconut and mango. The delicate dumplings are smooth and slightly chewy in texture, and absorb the richness of the broth like a sponge. Adhering to an unspoken diner’s code of conduct, we save the purely decadent lobster tail for the very end. In only a mere moment, the dark shell turns a radiant pink color and the fleshy meat retains its white luminosity. Each bite is an exercise in indulgence; the meat’s full-bodied sweetness and supple texture fills the mouth and quiets the mind like nothing else can. Or does it?
I am not ashamed to admit that from the moment we sat down at our table, my guests and I were already contemplating the exquisiteness that would be our fondue dessert. And now, finally, here it is: the Flaming Turtle. Describing this fan-favorite brings a smile to Stefan’s face, and in turn lights up ours as well. Milk chocolate is melted in the pot, and topped with fire -- a ceramic gravy boat filled with sumptuous caramel is set alight and poured into the chocolate emulsion, leaving a blue-tinted flame trailing as it goes. As if this molten concoction isn’t tantalizing enough, Stefan tops it off with a handful of chopped pecans.
In true Melting Pot fashion, a ridiculously extravagant spread of dip-able treats is offered up on a white serving plate and we honor them in a moment of slack-jawed silence. Fresh halved strawberries, sliced bananas, cheesecake slivers, Rice Krispies Treats® bites, chocolate and Graham Cracker-dusted marshmallows, pound cake squares, brownie cubes, and a chocolate-covered cherry thrown in for good measure bask in their own sugary glory.
The cold juicy freshness of the fruits melds with the warm thickness of the chocolate and consumes the mouth in a luxurious coating. We appreciate the dipped brownies and Rice Krispies as tasty steps in the direction of a sugar overdose, and linger over the velvety richness of the creamy cheesecake topped by a drizzling of the chocolate. Submerging the skewered marshmallows into the sauce reminds me of a happy childhood moment, and biting into the elastic mass convinces me that this is far superior to even the best S’mores experience. The fondue extravaganza is indeed finished off with the cherry, and we sit back a moment dazed by the meal we’ve just enjoyed.
There’s not much more to be desired when you have the opportunity to gather loved ones around one table for a truly unique and joyous meal, in a particularly lovely restaurant setting with unparalleled service and charm. The Melting Pot accomplished this with an air of casual grace to remind us all that it’s perfectly acceptable to have fun with our food… In fact, we should do it more often!
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Reservations
Business Info
- Address: 901 5th Avenue, San Diego CA 92101
- Cross Street: E Street
- Location: Downtown | Gaslamp Quarter
- Cuisine: American |
- Cost: | Inexpensive
- Category: Casual Dining
- Star Rating:
- Reservations: Recommended
- Dress Code: Casual
- Meals Served: Dinner |
- Parking: Street | Valet Parking |
- Payment Options: VISA | Amex | MasterCard | Discover |
- Corkage Fee: 15.00 | Limit 3 bottles.
-
Staff:
Alex Fernandez
| General Manager
- Website: http://www.meltingpot.com/
- Phone: (619) 234-5554
- Features: Full Bar, Outdoor Seating, Private Room, Prix Fixe Menu, Wheelchair Access, Valet Parking, Happy Hours, Lounge / Bar,
- Occasion: Child Friendly, Romantic Dining, Dining Alone, Business Dining, Meet for a Drink, People Watching, Quiet Conversation, Special Occasion, Trendy / Hip,
Photos
Business Hours
Reservations Available
- Monday
- 5:00 PM - 10:00 PM
- 5:00 PM - 7:00 PM
- Tuesday
- 5:00 PM - 10:00 PM
- 5:00 PM - 7:00 PM
- Wednesday
- 5:00 PM - 10:00 PM
- 5:00 PM - 7:00 PM
- Thursday
- 5:00 PM - 10:00 PM
- 5:00 PM - 7:00 PM
- Friday
- 5:00 PM - 11:00 PM
- 5:00 PM - 7:00 PM
- Saturday
- 5:00 PM - 11:00 PM
- 5:00 PM - 7:00 PM
- Sunday
- 5:00 PM - 10:00 PM
- 5:00 PM - 7:00 PM
Deals & Special Offers
20% OFF Gift Cards
- Deal: Buy a $100 Melting Pot Gift Card for only $79.99.
- Valid:Nov. 15, 2016 - Dec. 31, 2099
- Days Available: Daily
- Time Available: 11:45 a.m. - 11:45 a.m.
- Rules: Get two $50 gift cards ($100 total) for only $79.99. This exclusive offer is only available online through our website while the supply lasts. Only a limited number of gift cards are available at this price. No rain-checks.
F.A.Q.s
Frequently Asked Questions- Is there a dress attire requirement at The Melting Pot?
- Dress code is Business Casual. Jacket or tie are not required.
Menus
Dinner Menu
Cheese Fondue
- Cheddar 7.95
- Aged, medium-sharp cheddar and Emmenthaler Swiss cheeses, lager beer, garlic and seasonings. $7.95 per person
- Wisconsin Trio 8.50
- Fontina, Butterkäse and Buttermilk Bleu cheeses with white wine, scallions and a hint of sherry. $8.50 per person.
- Fiesta 7.95
- Cheddar cheese blend with lager beer, jalapeño peppers and salsa made as spicy as you like. $7.95 per person.
- Spinach Artichoke 8.50
- Fontina and Butterkäse cheeses, spinach, artichoke hearts and garlic. $8.50 per person.
- Traditional Swiss 8.95
- Gruyère and Emmenthaler Swiss cheeses, white wine, garlic, nutmeg, lemon and Kirschwasser. $8.95 per person.
Salads
- Caesar 4.95
- Crisp romaine lettuce, shredded Parmesan cheese, crispy croutons and an added touch of Parmesan-encrusted pine nuts, tossed with Caesar dressing.
- California 5.95
- Mixed baby salad greens, Roma tomatoes, candied pecans and Gorgonzola cheese with raspberry black walnut vinaigrette
- The Melting Pot House Salad 5.25
- Crisp romaine and iceberg lettuce, cheddar cheese, fresh tomatoes, crispy croutons and sliced egg with your choice of Peppercorn Ranch Dressing or our Sweet and Tangy House dressing.
- Spinach Mushroom 5.95
- Fresh spinach, baby portobello mushrooms, red onion, chopped bacon and Roma tomatoes with a warm Burgundy Shallot Vinaigrette.
Entrée Cooking Styles
- Coq au Vin 6.00
- Flavors of fresh herbs, mushrooms, garlic, spices and burgundy wine.
- Court Bouillon 0.00
- Homemade, seasoned vegetable broth.
- Bourguignonne 0.00
- European-style fondue in cholesterol-free canola oil. 0g trans-fat Oil
- Mojo Style 6.00
- Caribbean-seasoned bouillon with distinctive flavors of fresh garlic with a citrus flair!
Individual Entrée Selections
- Teriyaki-Marinated Sirloin 20.95
- Honey Orange Duck Breast 23.50
- Atlantic Salmon 22.95
- Andouille Sausage 15.95
- Pacific White Shrimp 19.25
- Chicken Potstickers 16.95
- Breast of Chicken* 19.00
- Spinach and Artichoke Ravioli 13.95
- Cold Water Lobster Tails 29.95
- Memphis-Style BBQ pork Medallion 21.95
- Filet Mignon 23.95
- Wild-Caught Mahi Mahi 22.75
- Citrus-Infused Pork Tenderloin 19.25
- All-Natural Breast of Chicken 15.95
- Wild Mushroom Sacchetti 15.50
- Seasoned Choice Angus Sirloin 23.95
Cooking Styles
- Seasoned Court Bouillon 0.00
- Fresh seasoned vegetable broth. Complimentary
- Mojo 3.95
- Caribbean-seasoned bouillon with a distinctive fresh-garlic flavor and a citrus flair. 3.95 per pot
- Coq Au Vin 4.95
- Burgundy wine infused with fresh herbs, spices and mushrooms. 4.95 per pot
- Bourguignonne 5.95
- European-style fondue in cholesterol-free / 0g trans-fat canola oil. Served with tempura and sesame batters. 5.95 per pot
Don't Forget About The Chocolate
Happy Hour
Special discounted menu available Sunday-Friday from 5:00pm-6:30pm for the bar and patio only. Valet parking available Sunday-Thursday for $10.00, Friday for $15.00. Present your valet ticket when you arrive to receive an additional $5.00 discount. Happy Hour discount only offered for items purchased and consumed in the bar/lounge or on the patio.
Cheese Fondue
- Cheddar Cheese Fondue 4.00
- Aged, medium-sharp cheddar and emmenthaler Swiss cheeses, lager beer, garlic and seasonings
- Fiesta Cheese Fondue 4.00
- Cheddar cheese blend with lager beer, jalapeno peppers and salsa made as spicy as you like
- Traditional Swiss Cheese Fondue 4.00
- Gruyere and emmenthaler Swiss cheeses, white wine, garlic, nutmeg, lemon and kirschwasser
- Wisconsin Trio Cheese Fondue 4.00
- Fontina, butterkase and buttermilk bleu cheeses with white wine, scallions and a hint of sherry
- Spinach Artichoke Cheese Fondue 4.00
- Fontina and butterkase cheeses, spinach, artichoke hearts and garlic
Chocolate Fondue
- The Original 4.00
- Our original milk chocolate fondue swirled with crunchy peanut butter
- Pure Chocolate 4.00
- For the fondue purist, we offer milk, dark or white chocolate melted to decadent perfection
- Chocolate S'mores 4.00
- The fondue version of this classic presents milk chocolate with marshmallow cream, flambeed and topped with bits of graham crackers
- Flaming Turtle 4.00
- We consider it fondue candy. It's an irresistible combination of milk chocolate, caramel and candied pecans flambeed tableside
- Cookies 'N Cream Marshmallow Dream 4.00
- Dark chocolate and marshmallow cream flambeed and topped with bits of delicious Oreo® cookies
- Bananas Foster 4.00
- Bananas and a hint of cinnamon swirled in white chocolate create the fondue version of this favorite dessert. And, we didn't forget the heat as we flambe it tableside
- Yin & Yang 4.00
- This fondue satisfies dark and white chocolate cravings in a artfully balanced fondue dessert
Drinks
- Selected Wines 5.00
- Per glass
- Selected Martinis 6.00
- Selected Cocktails 6.00
- Featured Martini 5.00
- Featured Cocktail 5.00
- Domestic Beer 3.00
Brie Plates
- Toasted Almond and Honey Brie 6.00
- Brown Sugar and Pecan Brie 6.00
- Pesto and Garlic with Walnuts Brie 6.00
Dessert Menu
Experience the perfect ending with decadent chocolate fondue creations. Before placing your order, please inform a Melting Pot team member if a person in your party has a food allergy. An 18% gratuity will be added to parties of 5 or more.
Dippers...
- The Original 7.95
- Our original milk chocolate swirled with creamy, crunchy peanut butter.
- Pure Chocolate 7.95
- For the fondue purist, we offer milk, dark or white chocolate melted to decadent perfection. 7
- Chocolate S'Mores 8.50
- The fondue version of this classic presents milk chocolate with marshmallow cream, flambéed and topped with bits of graham crackers.
- Create Your Own 8.95
- Feeling creative? You make the culinary call by selecting from milk, dark or white chocolate and adding Disaronno®, Baileys®, Cointreau®, Grand Marnier®, Chambord® or Tuaca®.
- Flaming Turtle 7.95
- We consider it Fondue Candy. It’s an irresistible combination of milk chocolate, caramel and candied pecans flambéed table side.
- Cookies 'N Cream Marshmallow Dream 7.95
- Escape in a world of dark chocolate topped with marshmallow cream flambéed and topped with bits of delicious Oreo® cookies.
- Banana Foster 8.25
- Bananas and a hint of cinnamon swirled in white chocolate create the fondue version of this favorite dessert. And, we didn’t forget the heat as we flambé it table side.
- Yin & Yang 7.95
- This fondue satisfies dark and white chocolate cravings in an artfully balanced fondue dessert.
Specialty Drink List
Specialty Drinks
- Yin & Yang 11.00
- The perfect balance! Godiva White Chocolate Liqueur, Stoli Vanil vodka and ice cream topped with chocolate shavings.
- Exotic Mojito 9.00
- X-Rated Fusion Liqueur and SKYY Infusions Citrus put a wild twist on the classic Mojito.
- Meltini 9.00
- You’ll melt for this seductive martini made with X-Rated Fusion Liqueur, triple sec and sweet & sour. Randy Nutt - Coral Springs, Florida
- Blackberry Sage Lemonade 5.00
- A non-alcoholic, uniquely delicious blend of lemonade, blackberry and sage. Ask your server how to kick this up with a shot of BACARDI LIMON!
- Love Martini 9.00
- Love at first sip! Malibu rum, Peach Schnapps, cranberry juice and fresh strawberries. Rav Gigniliant - Melbourne, Florida
- Sangria Red or White 7.00
- Red- Bursting with fresh fruit and hints of blackberry. White- Perfect blend of tropical mango and crisp white wine.
- Mango Margarita 9.00
- El Jimador Reposado Tequila, Cointreau and sweet & sour shaken with the tropical flavors of mango and pineapple.
- Pomegranate Cosmo 9.00
- Sweet and seductive! SKYY Citrus vodka, PAMA Pomegranate Liqueur and cranberry juice.
- Raspberry Rum Fizz 0.00
- A bubbly blend of Don Q Cristal Rum, raspberries, mint and lime finished with sparkling Luccio Moscato d’ Asti
- Ginger Rosemary Lemon Spritzer 0.00
- We mix freshly-prepared ginger-rosemary syrup with SKYY Ginger Infusions Vodka, lemons and lemon-lime soda to create the ultimate sweet and savory spritzer
Four-Course Classic
$42.00
Create your own four-course fondue experience with your fondue favorites and a chef-selected entrée. $84.00 per couple / $42.00 per person
FIRST COURSE
- 0.00
- Your choice of any of our delicious cheese fondues
SECOND COURSE
- 0.00
- Your choice of any of our freshly-made salads
THIRD COURSE
- 0.00
- Seasoned choice Angus sirloin, Memphis-style BBQ pork tenderloin, succulent white shrimp, herb-crusted all-natural chicken breast and teriyaki-marinated sirloin
FOURTH COURSE
- 0.00
- Your choice of any of our decadent chocolate fondue desserts listed on our dessert menu