Artisanal Fromagerie and Bistro
Artisinal’s fondue types are each a world of love and allow numerous dippers, from apples to potatoes to beef tips. The house blend gratifies with caramelized notes of Comté and slightly acidic, resiny taste of Vacherin. The Gouda & Stout has a sweet-nutty-beery depth. Manchego & Chorizo’s buttery piquancy with the spicy sausage is gorgeous.
Fondue-a-plenty to choose from. The Gruyère will mesmerize your appetite, unless you also order the Mozarrella (with Provelone, Parmesan and Romano) whose rosemary, thyme, and oregano damn near beats all. Their Rarebit is a super solid, classic pot of fromage heaven. And the dark chocolate fondue with Grand Marnier is peerless.
Brasserie Julien has just one fondue on its menu, and that’s all it needs to hang with the best of them. Called Royal Cheese Fondue, it melts Gruyère, Comté, and Beauforte cheeses with Chardonnay and Kirschwasser brandy. The fruit of the brandy and mellow zing of the wine delve into the nutty, sweet and sharp elements of the cheeses, while never overpowering the whole.
New York, NY 10079
When it’s on the menu, Craftbar’s warm pecorino fondue with honey, hazelnuts and pepperoncini will recalibrate the way you think of fondue—these flavors knock up against each other and then meld. The hazelnuts pick up nuttiness in the cheese, and the sweetness of the honey rounds out the bite of the pepperoncini. Superb.
The dish is called Fries with Gorgonzola fondue. It’s a side, but it’s so outrageous, you’re going to come out smiling. The superior crisp-cream ratio of the fries and the tangy, moldy-in-a-great-way Gorgonzola seem almost simple how their pleasures reciprocate.
Four wonders here, but go with the Kashkaval first—its smooth mildness, piqued with a light tang, and a hint of olive oil, is dreamy. The Gorgonzola – for those who know and love this cheese — makes you think, Finally! The Classic Swiss and Cheddar and Ale are both majorly good. Chocolate fondue for dessert is smooth with a bit of bittersweet.
An unexpected place to find it, but the chocolate fondue here is too extraordinary not to recommend. The marvelously dark, smooth chocolate (Trudelia, 58%), is melted decadence with a sophisticated edge. It comes with mini rice krispie treats, marshmallows, brownie pieces, and fresh fruit.
127 E 7th Street
New York, NY 10009
That silly divide between dark and milk chocolate lovers will disappear when confronted with both fondues here—milk and dark come with fresh fruits and marshmallows. For the cheese, start with the Soprano, a deeply pleasing union of nutmeg, Gran Padano and American. Perigord adds truffles to that blend, and Devil’s Whiff will blow you away with its pepperoncini-extra sharp cheddar explosiveness.
Vintner Wine Market
671 9th Ave
New York, NY 10036
The classic Swiss—emmenthaler, gruyere and chardonnay—will transport you to the slopes of St. Moritz with its delicate, almost sweet, salty lushness. The cheddar and ale version delivers a heady blend of tang, cream, and hoppy zest. The bread, apples, and salami it comes with make the dish ample and meant for sharing.
21 W 9th Street
New York, NY 10011
Hotel Griffou’s Lobster Thermidor Fondue outdoes most other attempts to marry fish and cheese, a paring viewed by some as blasphemy. In the case of Griffou, you’ll relish disproving this. A bubbling, small cauldron of fragrant Gruyère, cheddar, and fontina is served with slices of toasted French baguette and Parmesan chips. You wind up relishing the way it breaks the rules.