Eater Critic Robert Sietsema’s Top Gooey, Cheese-Filled Dishes in NYC
"Fondue is a sleeper of a Swiss recipe that seems to become popular in cycles of 30 years or so. Its last cycle saw guests giving newly married couples multiple fondue sets as wedding presents. And now it may be coming back again, as evidenced by the popularity of the fondue at this combo wine bar and cheese store in Ditmas Park. This being the keto age, the wine-laced melted cheese kept warm over a sterno flame is furnished with vegetable crudite as dipping implements, with the shop’s excellent focaccia provided at slight extra charge." - Robert Sietsema
