A Trendy NYC Hotel Is Serving a Cheese Fondue Menu — But Only For a Limited Time
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You know what they say: Sweet dreams are made of cheese, who am I to disa-brie?
No truer statement in the English language exists, and now the NoMad Hotel in New York City is taking it one step further — the trendy hotel will be bringing back its famous prix-fixe fondue menu starting this Sunday, Nov. 11, according to Condé Nast Traveler. It features three courses, one of which is dedicated to solely to melted cheese. You'll have to fork over $55 and a Sunday night, since that's the only time you'll be able to catch it before it concludes with its special menu on New Year's Eve. That night will cost you $125 a person and features some luxury favorites like caviar, dry-aged ribeye, and beef tenderloin.
If you are planning on going, we hope you come hungry. You'll start off the meal with chicken consommé soup, a charcuterie board, winter green salad and pretzels with Dijon mustard. The second course is really where things start to get good, though. You'll be served moitié-moitié, a mixture of Gruyere cheese, and Vacherin Fribourgeois AOP; it's a traditional Swiss recipe, so you know it's going to be out of this world. As if this wasn't enough to make you drool, it will be partnered with boiled marble potatoes, naturally leavened French bread called Pain au Levain, and black truffle with scrambled egg.
You're going to want to save room for dessert, too. Complete with tarte Tatin and shümli pflüml, which bears resemblence to Irish coffee, it's safe to say this is one meal you're not going to leave hungry. Whatever you do, just don't even think about double-dipping at any point, since it strictly goes against the hotel's etiquette rules.
Another word to the wise: Book your reservation on Resy before they all book up — because they definitely will. And of course, don't forget to pay the bill on a credit card that earns bonus points on dining, such as the Amex Gold (4x), the Chase Sapphire Reserve (3x) or the Chase Sapphire Preferred (2x).
Sounds gouda to us.
