Melting Pot – A2 Restaurant Week

This week was Ann Arbor Restaurant Week, so after weighing the choices, we (/I) decided to go to Melting Pot for dinner. During Restaurant Week, several local restaurants participate by offering a three-course dinner for $25/person (at some less upscale places the promo is for two dinners for $25). I missed the last two Restaurant Weeks, so I wanted to be sure to take advantage at least once this time!

Once Tom and I got to Melting Pot, we were escorted to a booth on the third floor, overlooking Main Street. As one course you are offered the option of either Cheese Fondue to start, or else Chocolate Fondue to end. I’m more of a salt-loving girl, so cheese was the hands-down winning choice for me, and luckily, Tom obliged. We opted for the Cheddar, but I think Tom may have been hankering for the Spinach Artichoke Cheese – next time we’ll try that. With the cheese fondue you receive a bowl of crusty herb bread chunks, a bowl of veggies (celery, carrots, cauliflower), and (MY FAVE!) golden delicious apple slices (!!!). Mmmmm, melty cheddar and apples, heck yes! Here’s a pic of the bread smothered in hot, melted cheddar. Be jealous. :P

Glass light fixture over our heads:

Next course was a Caesar salad, topped with parmesan-encrusted pine nuts. Our server said "no one can figure out why they are sweet," when asked. So there you have it. Tasty lil things though.

And on to the MAIN EVENT. Woot! A huge plate of raw meat. Tom’s dream. :D Hahaha. For our entree, we received a plate of Dijon Chicken, Teriyaki-marinated Sirloin, BBQ Pork (eaten primarily by Tom), Shrimp, and Spinach Artichoke Ravioli.

…As well as an array of dipping sauces, including a plum sauce, a sweet/spicy chili sauce, a curry sauce (pretty much untouched by us..we are not curry people), a creamy chive sauce, and a gorgonzola cream sauce (heaaaaven).

Here is the spread in all it’s glory. Unpictured is a bowl of vegetables also included with the entree, including red potatoes, ‘shroomies (yum!), and broccoli.

So the raw slabs (maybe slab is an overstatement, perhaps I should say "chunks") of meat went onto the fondue forks (I was overly excited that I had pink ones!), and from there, into our Mojo Style ("Caribbean-seasoned bouillon with distinctive flavors of fresh garlic with a citrus flair," from the menu) fondue pot, to cook for 1-2 minutes each.

Time for a dip in the hot tub, suckas! :D The chicken was my favorite, though the sirloin slathered in the gorgonzola sauce was a close second.

The Melting Pot, Ann Arbor on Urbanspoon

Next up was Toy Story 3 in IMAX 3D, just because we are ballers like that. Stylin’ with my 3D glasses, naturally:

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