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by J enny
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The new fondue
t’s a new year mantra—time to rekindle old
flames, make impossible resolutions and,
generally, begin fresh. These three things
have managed to meander their way into
the culinary world via molten cheese.
Yes, fondue has resurrected itself. The flame
under the hot pot has been lit, the vow to cut
calories has taken a back seat to chocolate
dipped cheesecake, and fondue itself has a
brand new hip backdrop. Let’s take a short
jaunt to the past, present and future of fondue
dining in Portland.
I
W ednesday
S pecial W ine N ight
Daddg’s
Fondue Past:
Rheinlander • 5035 N.E. Sandy Blvd.
othing says bier Swiss fondue like the gar
gantuan dark wood mecca of an interior
like Rheinlander, the city’s most distinc
tive Gennan dining spot. Seated in the massive
oak booths, we felt like Hanzelette and Gretel.
Swiss cheese fondue served with assorted
breads cost a mere $7, but we opted for a sam
pling of everything we could dip into our fiery
fondue, including bier sausage and warm
Bavarian pretzels. The fondue was much thin
ner and more yeasty with booze than the other
ones we’d tasted—but hands down the favorite.
Rheinlander taught us that all you need is
some good old-fashioned Swiss tossed together
with some dark hefe for a mcxst fantastic,
unadulterated piece of cheese heaven.
3001 SE Hawthorne Blvd
(503)234-0007
Portland’s premier BBQ restaurant
SOUTHERN FAVORITES
Succulent Baby Back Ribs
Tender Beef Brisket
Grilled Cajun Catfish
Hush Puppies From Heaven
Deviled Eggs From ****
Corn Bread, Mac & Cheese
Collard Green, Cajun Slaw
Bread Pudding
Sweet Potato Pie
Big Daddy’s Has It All!!!!!
Plus
D elivery I n S elected A reas
S pecial E vent C atering
G ift C ertificates
T ake O ut O r D ine I n S ervice
Weekdays 4130
Saturday & Sunda
Brunch 9-2
Thinner 5:30
Fondue Present:
The Melting Pot • Southwest Sixth
Avenue and Main Street
nless you’ve got a Benjamin burning a hole
in your wallet, a safe bet for your Melting
Pot excursion is happy hour from
4 to 6:30 p.m. weekdays in the bar. The Okto
berfest (regularly $16) was a downright steal at
10 bones. Smokey cheddar cheese spiked with
lager and garlic (all done tableside) served with
a ménage à trois of meats, fresh Granny
Smiths, vegetables and bread was perfect for
two. But if you have the time and the money,
I’d highly recommend this below-ground,
above-the-norm eating experience.
■MU
Fondue Future:
Urban Fondue «2114 N.W. Glisan St.
RESTAURANT &
2000 NE 40th
(2 blcks. North of Sandy)
503/460-2682
Private parties
catering available
www.chameleonpdx.com
An Eclectic Menu
ranging from Italian to
Thai
he newest restaurant to hit Northwest 21st
is nothing short of stylish and luxurious.
From the owners of Be Zinful and Bartini,
Urban Fondue has put melted cheese on the
hipster hit list. Never before has the inquiry
“Can 1 dip my sausage in your hot cheese.7”
been more chic. For starters, the housemade
Italian sausage is divine smothered in caraway-
studded Tillamook white cheddar. The Urban
Yosenabe—a combination of chicken and clam
broth with ginger, lemongrass and soy—paired
with the fin and shellfish entree is not to be
missed. Tofu, marinated tomatoes and sweet
vegetables offer a vegetarian twist to an other
wise meaty menu. Either way, do not skip
dessert. Bittersweet chocolate hazelnut fon
due... need I say more? JM