How much does Simply Fondue cost?

How much does Simply Fondue cost?

A La Carte Entrees Beef – $42 Per Person | Chicken – $39 Per Person | Seafood – $45 Per Person | Combo – $43 Per Person A salad, your pick of 3 meats, and entrée vegetables, raviolis, and stuffed mushrooms.

How do I order from Simply Fondue?

You choose what to order, schedule your pick-up, pull up to our drive-thru canopy (in the parking lot behind the restaurant), and we’ll bring your order out to your car. No lines, no crowds, no unnecessary contact.

How long does it take to eat at Simply Fondue?

Reservation Policies A typical dining experience at Simply Fondue is designed to be leisurely paced therefore taking more time than usual restaurants. Guests choosing to enjoy all four-courses on average spend 2 1/2 hours enjoying their food, beverages, and friends.

Is Simply Fondue a chain?

North Texas is home to three Simply Fondue franchise restaurants, and this successful lone star chain has sprawled to ten locations in four states.

Is there a dress code for Simply Fondue?

WHAT IS THE DRESS CODE? whatever you feel most comfortable in, but no cut-off shorts or T-shirts please.

Is Simply Fondue gluten free?

We have the ability to accommodate vegetarian, gluten-free, and most dietary requests. Please contact us for more details or ask your server before placing your order.

What is Fondo food?

Fondue (UK: /ˈfɒnd(j)uː/, US: /fɒnˈd(j)uː/, French: [fɔ̃dy]) is a Swiss melted cheese dish served in a communal pot (caquelon or fondue pot) over a portable stove (réchaud) heated with a candle or spirit lamp, and eaten by dipping bread into the cheese using long-stemmed forks.

What is the best oil to use for fondue?

The best oils for fondue have high smoke points. You may also want to consider how the flavor of an oil may complement ingredients in your fondue. Grapeseed, peanut, canola, and sunflower oil are good versatile choices.

What is the best wine for fondue?

2) A good, dry white wine works best in a fondue. For your base, choose a dry Sauvignon Blanc, or any dry white that’s high in acid. “The acid helps keep the cheese smooth–it gives the fondue a homogenous texture,” notes Chef Brennan, who recommends adding a dash of lemon juice for insurance.