"The first USDA-approved salumeria in the U.S. blends European charcuterie and Alpine cuisine and culture with local Pacific Northwestern flair and ingredients. At the Public House restaurant on SE Division, owner Elias Cairo’s love for Alpine pub grub is apparent in the fondue Neuchatel. Inspired by the classic Swiss dish, the restaurant’s gooey, bubbling concoction blends Gruyere and Emmental cheese with white wine. For fixings, the Public House provides an entire kielbasa sausage, bread cubes, house-made soft pretzel bits, apple slices, and fingerling potatoes. Diners can also add extra meat like bratwurst or frankfurters for dipping. The whole affair feeds between two to four people." - Zoe Baillargeon
