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SUBSCRIBE FOR €0.50/WEEKLog in
Tuesday, January 2, 2024
Today’s Paper
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Food|Live Out Your Chalet Fantasies With These Fondue Pop-Ups

https://www.nytimes.com/2023/12/26/dining/cheese-fondue-new-york-city.html
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LIVE OUT YOUR CHALET FANTASIES WITH THESE FONDUE POP-UPS

A Korean drink made locally, caramel galettes des rois and more food news.

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Credit...Hotel Indigo Williamsburg / Jillian Lenser


By Florence Fabricant

Dec. 26, 2023
Cooking  Feast on recipes, food writing and culinary inspiration from Sam Sifton
and NYT Cooking. Get it sent to your inbox.

Regardless of whether the concrete becomes a winter wonderland, fondue is having
its moment this season. Jean-Georges Vongerichten’s new outdoor chalet, on
Madison Avenue at the Mark Hotel, is serving fondue and other Swiss specialties
to the Upper East Side. The Winter Chalet, a cozy new pop-up designed by Corey
Damen Jenkins at the Hotel Indigo in Williamsburg, Brooklyn, through Feb. 29,
serves cheese and chocolate fondues. Another, Partridge at The Standard, East
Village, open until Dec. 31, features cheese fondue, and fondue has returned to
Andrew Carmellini’s Lafayette, in NoHo. You can count on the simmering
cheese-based communal dipping pot year-round at La Bonne Soupe, in Midtown; at
the Lavaux Wine Bar, the three-year old Swiss establishment in the West Village,
there are six varieties, including porcini, tomato and truffle, with Swiss wines
to discover and chocolate fondue for dessert. And at the newly opened burger
spot Cantiere Hambirreria, an Italian import parked in NoLIta, there are
handmade bowls that are filled with cheese fondue. Williams-Sonoma now sells
nine different fondue pots, $79.95 to $870 with various fuels and accessories.

Fondue, themarkhotel.com/restaurant-bar, hotelindigo.com/williamsburgny,
standardhotels.com, labonnenyc.com, lafayetteny.com, thelavauxwinebar.com,
williams-sonoma.com.


NOT YOUR USUAL BLACK AND WHITE COOKIE


Image

Credit...Russ & Daughters


There’s something fishy about this black-and-white cookie. Niki Russ Federman
and Josh Russ Tupper, owners of the venerable Russ & Daughters smoked fish and
appetizing emporiums, have New York in mind with the clever new caviar service
they developed. Consider it for New Year’s Eve: Take a latke, cover half with
crème fraîche, spoon caviar on the other half and voilà! Buy your own
components, and make them as large or small as you wish, but Russ & Daughters
has introduced a kit for assembling five servings with Siberian Baerii caviar,
$200, ready for pickup at its shops on the Lower East Side, Hudson Yards and
Brooklyn, with local and national delivery available.

Caviar Lover’s Black & White set, russanddaughters.com.



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Subscribe to The Times to read as many articles as you like.

Florence Fabricant is a food and wine writer. She writes the weekly Front Burner
and Off the Menu columns, as well as the Pairings column, which appears
alongside the monthly wine reviews. She has also written 12 cookbooks. More
about Florence Fabricant

A version of this article appears in print on Dec. 27, 2023, Section D, Page 3
of the New York edition with the headline: To Dip: Enjoy Chalet Fantasies With
Fondue Pop-Ups. Order Reprints | Today’s Paper | Subscribe
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