Geja's: Great Fondue, Needs More Food (Chicago Area Restaurant Review 33)

The other night, we went to Geja's, our favorite fondue restaurant in the Chicago area (or anywhere). We hadn't been there in some time and went with a group. As usual, everything was great, but we did notice that the portions were a bit sparing. We're not sure if that changed since our last visit, or if we were just hungrier this time.

We started with a bottle of Reisling suggested by the bartender. This was a German Reisling which had a crisp and not too sweet flavor that went well with the first course of cheese fondue. Even before that course, however, Steve found tremendous cheddar cheese spread and crackers at the bar. He could have eaten the whole crock, but fortunately, was saved from himself because we were seated.

The cheese fondue, which was a gruyere, was great as always. We got more than enough cheese, but not enough dipping accompaniments (apples, grapes, and two kinds of dried bread), so even at a table of four, over half the cheese was left. (Note: if you come with a big party, like we did, you will not all be able to sit together, which might be okay if you don't like all your friends or relatives -- we do, of course.) For the main course, we all ordered something different and shared. We got the vegetable medley, the beef and lobster course, the seafood medley, and the Prince Geja's combination, which was a little of everything. One would think that with so much variety, it would have been more than enough food, but in fact, it was hardly enough for two people, except for the vegetables, which Steve and Lisa don't like much. There was a particular lack of meat, which, for Steve, was the best part. The dipping sauces came in 8 flavors. Lisa's favorites were the creamy dill and butter sauces. As always, she loved the tiny potatoes, which Steve also liked and which are an exception to our no-vegetable rule. Lisa also liked the mushrooms, shrimp, and beef. In all, everything tasted great, we just wanted more of it.

Continuing a theme, Geja's dessert course was again extremely good and a little sparse on dipping accompiments. The fondue is dark chocolate which is served with flaming liqueur on top so marshmallows can be toasted. Once the flames go out, the dark chocolate is the perfect temperature for dipping. Strawberries, pound cake, bananas, and fresh pineapple are also served, and all were excellent. But again, we had to leave over half the chocolate because we had nothing else to eat it with. (Steve did eat some off his fork, and he usually doesn't like chocolate, which shows both how good the chocolate fondue is and how hungry he still was.)

The bathrooms at Geja's are singles and are kept very clean. The decor is attractive with a French flare. Lisa's only complaint was that the water in the sink was cold, sort of in keeping with the rest of the restaurant, which was rather chilly. Steve likened it to dining in an igloo. We suspect this was in part because we were there fairly early on Saturday evening, and the cooking oil probably heats the restaurant up eventually.

Dinner for four at Geja's, without the wine, was only about $220. This is a great value. If you are a big eater, you may want to order an extra serving of one or more of the courses, which we've decided we may do next time. Geja's also is a great place for just appetizers and dessert, if you are eating light.

Our ratings for Geja's, 340 W. Armitage, Chicago, Illinois:

8 of 10 Fondue Forks; 2 of 3 Bathroom Brushes.