3 of a Kind: Fondue

Fondue — that beautifully bubbly pot of melted cheese — is classically made from a mixture of Emmental and Gruyere cheeses. While there’s nothing wrong with going old-school, chefs are taking terrific liberties with the stalwart Swiss recipe. Here are three delicious new takes on a retro favorite.

Pizza Fondue at Osteria La Madia, Chicago

The best thing to happen to pizza? The pizza fondue at Osteria La Madia in Chicago. Crispy pizza bread sprinkled with fleur de sel is served with your choice of tomato and buffalo mozzarella fondue (think pizza without the crust), or spinach, Taleggio and white truffle fondue. Either way, you won’t have any trouble finishing them off.

Goat Cheese Fondue at The Fainting Goat, Washington, D.C.

Executive Chef Nathan Beauchamp plays off the restaurant’s name, turning out a cast-iron skillet of fondue made from goat cheese from an Amish co-op, with aged cheddar and creme fraiche. He infuses the cheeses with smoked and pickled Fresno peppers and tops it all with chives and micro arugula. It is served with grilled slices of rustic bread from D.C.’s local Lyon Bakery.

Lamb Chop Fondue at The Roaring Fork, Austin

Traditional fondue has got nothing on the Lamb Chop Fondue served at The Roaring Fork, a restaurant featuring wood-fired American fare with locations in Austin and in Scottsdale, Ariz. Their cheesy pepper Jack-and-white wine fondue is served in a slow cooker along with a trio of juicy grilled lamb chops, pieces of chili pecan bread and chunks of roasted butternut squash. Grab a chop by the bone and dunk!

Keep Reading

Next Up

3 of a Kind: Steeped Cocktails

These three restaurants and bars prove that coffee tools don’t have to be one-beverage wonders.

3 of a Kind: Savory Pancakes

Pancakes aren’t just for breakfast anymore. These fresh takes on flapjacks flip the sweet standby into a savory dish, swapping in vegetables for fruit, with varied and extremely creative toppings.

3 of a Kind: Artisan Ice

Find out how creative bartenders are shaking up the cocktail scene with innovative ice cubes in unexpected flavors.

3 of a Kind: Holiday Cocktails

Nothing says good cheer like a spirited drink or two.

3 of a Kind: Cottage Cheese

Call it the ultimate cottage industry: Cottage cheese is making its way onto the menus of top restaurants around the country.

3 of a Kind: Fermented Salads

Chefs are using pickled vegetables and fermented dressings to create tangy twists on typical salads.

3 of a Kind: Shakshouka

Shakshouka is a savory egg entree made with tomatoes, peppers and onions that's popular in Israel. Here are a few creative ways it's being adapted by chefs in America.

3 of a Kind: Scraps

Sending something to the scrapheap used to mean dooming it to its demise, but restaurants across the country are now making the most of scraps, turning carrot tops, bread butts, corn silks and more into incredible dishes that are worth saving and sav

3 of a Kind: Montanara Pizza

This smoky masterpiece is one deeply satisfying pie.

3 of a Kind: Popped Sorghum

Sorghum, a gluten-free, ancient grain popular in the South, has been steadily gaining ground as the new "it" grain of choice for chefs.