The Melting Pot

Specialties

For over 25 years, our location provides a multi-​level casually elegant, intimate atmosphere. The relaxing four-​course experience begins with a cheese fondue prepared table side. A fresh salad follows while your entrée pot heats up. You’ll simmer a variety of tantalizing meats, seafood and vegetables. Each morsel is hot, fresh and delicious and all entrées are accompanied by an array of dipping sauces to add to the flavorful fun. Chocolate fondue is the finale, all served with an array decadent dippers. More than a few have stopped by to satisfy that cheese fondue or chocolate craving after a show.

The Melting Pot Restaurant in Ft. Myers features a great wine list, specialty cocktails and martinis.

Whether you’re celebrating a birthday, anniversary, a long overdue date night, or celebrating with a group, The Melting Pot Restaurant is the best choice for any occasion. Make reservations today and see what people are talking about.

History

Established in 1988.

The first Melting Pot opened in April of 1975 in Maitland, Fla., just outside of Orlando. It was a cozy, quaint location, and its first menu consisted of just three items: Swiss cheese fondue, beef fondue and a chocolate fondue dessert. However, as the restaurant’s popularity expanded, so did its menu and ambiance.

Mark Johnston, who was working his way through college as a waiter at The Melting Pot, noticed the popularity boost and, with the help of his brothers Mike and Bob, scraped together funding to open The Melting Pot of Tallahassee in 1979 (with the blessing of the original owners in Maitland… of course). The Tallahassee location grew enormously popular, and within one year, its success paved the way for future franchise expansion.

In 1981, the Johnston brothers decided to branch out and opened their second location in Tampa. As their business grew, the brothers began to consider franchising even more stores in order to expand.

Meet the Manager

Ian R.

Manager

My goal in business is to make people happy. I think of the things i want when i go out and try to make those expectations a reality. I understand the need for perfect food, inviting surroundings and a staff that is trained to be able to handle any situation that can occur. I hope that by achieving these goals, that i can create a dining experience that is above and beyond the expectations of my guests every time they dine at my restaurant.