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The St. Louis outpost of a 70-restaurant national chain, this is pretty much your only choice if you're in the mood to do fondue. The cheese way is available both as appetizer and main course, with a choice of "traditional" (oil, high-cal) or "court bouillon" (broth, lower-cal) for the entrées. Because there's only one burner on the smaller tables, your party had better be of the same culinary mind. A little chocolate for dessert, and you're fondone.