In the 1970s, bell-bottoms were all the rage, disco dominated the airwaves and no dinner party was complete without a simmering pot of fondue. But while bell-bottoms and disco have largely stayed in the past, fondue has evolved to become a sophisticated dining option with high-end ingredients and a variety of bold flavors. That evolution has yielded one of the Gaslamp’s newest additions, The Melting Pot, which opened April 7 at 901 Fifth Ave. Long gone are the harvest-gold-colored fondue pots of yesterday. At The Melting Pot, which is part of a national franchise that includes more than 145 restaurants in 37 states, they’ve been replaced by sleek double-broilers that sit atop specialty tables featuring built-in induction burners. The tables may sound high-tech, but they blend well with the restaurant’s contemporary décor. After shutting down Dakota Grill last year, owners David and Lesley Cohn spent several months renovating the interior of the turn-of-the-century building. They kept the ornate ceiling and the wide staircase leading to the full bar upstairs, but repainted the walls in hues of chocolate, vanilla and baby blue, and replaced the furnishings with rich, dark wood tables and booths. The recipes have been updated, too. The classic bowl of melted cheddar has morphed into menu items like the “Wisconsin Trio Fondue,” which is made with fontina, butterkase and buttermilk blue cheeses as well as white wine, scallions and sherry. The fontina gives the dish a hint of smoke, while the blue cheese provides just the right amount of bite, especially when paired with the crunch of a Granny Smith apple dipper. And cheese is now just the first course. Entrees such as “Lobster Indulgence” feature fresh cold water lobster tail, citrus-infused pork tenderloin, sushi-grade ahi tuna, garlic-chili chicken breast, kiwi-lime shrimp, potstickers and vegetables, all cooked tableside in one of three types of broth: Coq au Vin, Court Bouillon, or Mojo, a Caribbean-seasoned bouillon with hints of garlic and citrus. There is also an oil option, Bourguignonne, which contains no trans fats. Each entrée is served with multiple dipping sauces. Chocolate lovers will find options on the restaurant’s dessert menu as well, which features an assortment of delicacies like “Chocolate Peanut Butter Fondue” and dippers like strawberries and cheesecake. “The thing I love about fondue is that your first bite is always as hot as your last,” said manager Alex Fernandez. He also loves the opportunity for customer interaction that fondue creates. Wait staff are responsible for mixing all the fondue ingredients at the table and explaining how to cook the various entrees, so they are assigned to only three tables, providing them more time with each of their customers. “You aren’t just getting food, you are getting the service and the hospitality,” Fernandez said. “We are part of the experience. We get to be part of the party.” In fact, The Melting Pot is equipped to handle multiple types of parties. Couples celebrating romantic occasions can be seated in “Lovers Lane,” a row of six tables upstairs that are partially shielded from the rest of the restaurant, while parties of up to 16 can be accommodated in the private Sonoma Room. The establishment also has a smaller private room for up to eight guests and booths upstairs that can seat as many as 12 people. Fernandez said that management would also consider renting out larger parts of the restaurant for corporate events or rehearsal dinners. For all the novelty of the fondue experience, the prices have stayed a bit more traditional. Every course comes in at less than $30, and the restaurant offers four-course specials for less than $50 per person. To book a reservation on Lover’s Lane or at any of the restaurant’s other fun-filled tables, call (619) 234-5554.