The Melting Pot Photos by Han Okcuoglu
By Han Okcuoglu
We visited The Melting Pot in Coral Springs for a five-course dinner for two, and this location made me look at the franchise in a different light.
We visited this place four years ago on a birthday occasion, but I remember feeling disappointed with the experience. However, during our recent visit, we met the general manager and one of the new partners, Baris Asar, who introduced us to some of their newly added cheeses and menu items.
Full disclosure: The Melting Pot contacted Coral Springs Talk and offered a free meal for two in exchange for an unbiased review.
Barış mentioned that they change out two cheeses and two chocolates twice a year, and the selection is location-specific. They strive to provide an outstanding experience and base everything they do on customer feedback, staff input, and feedback from other franchise owners. They seem genuinely invested in being the best they can be.
Barış has an immense passion for this franchise, which can be felt quickly. He began his journey as a waiter in 2001 at this very location and gradually climbed up the ladder over the years to eventually manage the Cooper City location. In a turn of events, he has become a part-owner of the exact location where he started his career.
We could see how important the sense of community he feels The Melting Pot brings to Coral Springs. He’s watched children dine with their families and return as waiters and staff later in life.
The Melting Pot has also revamped the inside with new state-of-the-art burners and upholstery, and a remodel with new porcelain tables and lighting is in the works.
The meal could have started off better. The first course was a green goddess and bacon-stuffed tomatoes. The green goddess had far too much sour cream and too little green anything for our liking. The actual house and Caesar salads were definitely a noticeable step up from there.
Things picked up considerably with the cheese fondue. We picked the newer “Quatro Formagio,” which had Fontina, fresh mozzarella, parmesan, and a wonderful Butterkäse, which I learned is a semi-soft cow’s milk cheese prominent in Germanic Europe. Add white wine, roasted garlic, basil, and sundried tomato pesto, and it turns into dreamy, slightly orange gooey bliss.
The new burners ensured the cheese wasn’t piping hot with just a few swirls around the assorted breads, apples, carrots, etc. Barış explained that all the cheese comes from their supplier Kindred Farms, which has a cow-first initiative in treating their animals to reduce stress and produce some real quality cheeses.
The other newer concept we loved was “Double Dippers.” They brought out various secondary dipping items from bacon bits, parmesan, green onions, everything seasoning, chopped fried pickles, and my favorite, dried red beets. It’s a great idea to contrast soft bread with crunchy beet bits. Or take a neutral carrot and add a burst of salt and pepper flavors with “the everything” seasoning. You got a lot of varied textures and flavors, and we were mixing and coating away like mad scientists.
When it came to the proteins, we chose to cook in an excellent Coq au vin. I don’t remember the proteins being this good last time. The filet mignon was soft as butter. The new addition center-cut filet was great slathered in teriyaki. The herb-crusted chicken didn’t even need any dipping sauces. It was so rich. They offered five different ones, with our favorites being, surprisingly, the gorgonzola wine sauce and the yogurt yellow curry.
Baris was kind enough to give us a complimentary bottle of The Melting Pots proprietary Garlic and Wine Seasoning, which was incredibly flavorful. The whole meat course, from the shrimp and lobster, was incredible.
The dessert was a birthday cake and a tray of assorted waffles, brownies, pound cake, and fruits. We picked white chocolate fondue, and it was to die for.
The five courses were $198 for two people, but it’s a 2 – 3 hour experience if you want to enjoy it. If not, both guests have four-course options for $99 total.
They had an excellent “1975” drink that was separate. They poured gin onto cotton candy, and it turned into a mesmerizing blue cocktail with shimmering gold flecks and somehow wasn’t sweet but curiously smooth.
Usually, I wouldn’t say I like the idea of cooking my food at the table. This night, though, was the most fun I’ve had mixing and dipping and eating ourselves into a coma.
The Melting Pot
10374 W Sample Rd
Coral Springs, FL 33065
954-755-6368
Hours:
Sunday 4 p.m. – 9 p.m.
Monday 5 p.m. – 9:30 p.m.
Tuesday 5 p.m. – 9:30 p.m.
Wednesday 5 p.m. – 9:30 p.m.
Thursday 5 p.m. – 9:30 p.m.
Friday 5 p.m. – 10 p.m.
Saturday, 4 p.m. – 10 p.m.
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