The nation’s largest fondue franchise brings do-it-yourself dining to Center City. You can fondue for every course. There’s cheese fondue – perhaps cheddar and swiss with bourbon, bacon and scallions – for an appetizer. There’s flavorful coq au vin fondue for cooking your entrée. And, of course, there’s eight variations on chocolate fondue for dessert.
Review
Staff is rude; for some reason they need your name to seat you; then they march you up two flights of steps into a dark empty room. This is when the restaurant opened and there were plenty of tables on the main floor. Then, they tell you to pick an item from each of four courses for over $90; when you tell them that you're not interested in that much food, they admit that you can order less food. Food is mediocre, at best. Don't go. Posted by Tom: Mar. March 20th, 2011 at 11:07 AM
Review
you expect to fine dine at a resturant chain that has locations in almost every state and get served meat that you boil yourself. coarse one is cheese which you dip apples!?, carrots, and nachos in.. who wants to dip apples in cheese? its discusting Posted by Kristina: Aug. August 26th, 2007 at 8:55 PM
Join Philadelphia magazine for a unique tasting experience as the city’s top chefs and restaurants compete for Dish of the Year, Best Appetizer, Best Entrée, and Best Dessert.
Join Philadelphia magazine and PA Wine & Spirits Stores at the Lincoln Financial Field and sample hundreds of wines at the most anticipated tasting event of the year.
For your iPhone: Keep the city's best restaurants, shops and services at your fingertips! Browse five years of winners including our brand-new 2011 list. Click to download now!
This text is replaced by the Flash movie.
To view this page, you must be using Internet Explorer 7 or higher. Please visit microsoft.com for more information.