New York, New York
January 24, 2005
Hidden behind a very unassuming storefront on West 48th Street lies the only restaurant I know of in New York City that offers Swiss cuisine.
I was introduced to Mont Blanc by chance. While reading the menu outside, the manager stepped out and promised my fiancée and me that we'd love anything we ordered. He added that if we didn't, the meal was on him. In the visits I've made since, I've had to pay each time. Stepping down through the entryway, the first thing that's noticeable is the very "old-world" look and feel the interior of Mont Blanc has to it.
The beef fondue (for two+) is worth the trip and price alone. We were presented with a (bottomless) plate of latkes (potato pancakes), four dipping sauces (hollandaise, béarnaise, a tart brown sauce, and an additional, milder brown sauce). This is immediately followed by a plate of the leanest beef and a fondue pot of heated oil.
For dessert, the chocolate fondue (for two+) is a must. The fondue comes out encircled by fresh fruit and various pastries for dipping and is a perfect way of tastefully closing the entire dining experience at Mont Blanc. On this most recent trip, we tried the chocolate mousse, apple streudel, and the apple tart (the tart was especially good).
While a bit on the pricey side, the portions, quality, and the first-class service are well worth the indulgence. The beef fondue for two people ran about $45, and the chocolate fondue was about $25 (give or take a few bucks). The staff has always been very attentive (almost psychic), regardless of how busy the restaurant is.
From journal Finding a Fondue Fix in New York City