Tristan
Google
The signature fondue special at Maker and Monger is to die for—simple yet incredibly tasty. However, I tried the Flaming Reuben, and I believe the combination of ingredients wasn’t perfect. The rye bread is very noticeable and adds texture, but I don’t think it elevates the dish. The pastrami gets lost under the richness of the cheese, and even though the sauerkraut tries to add some freshness, it’s overpowered by the strong cheese. The pickle is probably the lifesaver here, bringing some much-needed balance to the dish.
Overall, I’d recommend just sticking to the fondue—it’s simple and delicious. But for the price, be prepared to dig deep into your pockets.