DC’s only Swiss restaurant does fondue right, paired with hard-to-find Swiss wines. Go classic with a melty blend of Schlossberger and Vacherin cheeses, or opt for variations with black pepper or pear Schnapps. For a real taste of la vie en Suisse, reserve a raclette table for four or more, where guests melt cheese on hot griddle trays and scrape it over potatoes and pickles. Solo guests can also get in on the action during Raclette Thursdays. 1324 H St., NE; 202-733-4604.
Ready to channel the Alps? These sister bakery/market/cafes have everything you need, from terrific ready-melt cheese blends to Swiss wines, fresh-baked breads, and rentable raclette grills. 9536 Old Keene Mill Rd., Burke, 703-569-3670; 5224 Port Royal Rd., Springfield, 703-321-3670.
3. BLT Steak
The downtown chophouse takes an elegant turn Thursday through Saturday evenings. Guests pick among three styles of cheese pots—French, Italian, and American—plus ingredients for dipping, including veggies or a luxe land-and-sea platter with steak and lobster. 1625 I St., NW; 202-689-8999.
This article appears in the January 2019 issue of Washingtonian.