This is a post by N&O restaurant critic Greg Cox:
Fondue restaurant Little Dipper (905 W. Main St.; 919-908-1023; littledipperfondue.com) has opened in the old Taverna Nikos space in Brightleaf Square.
The restaurant is the second in what now officially becomes a chain - and a chain with what appears to be a winning formula, at that.
The original Little Dipper opened in 2005 in Wilmington. The restaurant's historic waterfront location, combined with its made-for-date-night specialty, have made it a popular dining destination.
In Durham, the converted tobacco warehouses of Brightleaf Square fill the romantic-setting bill quite nicely.
The other half of the equation takes the form of an almost bewildering variety of fondues, cooked in pots over burners built into custom-made tables. The menu offers half a dozen variations on cheese fondue alone, from classic Swiss to Baja cheddar (spice it up with jalapeños if you dare).
Entrees are even more diverse. Individual fondues are offered as a mix-and-match combination of 12 proteins and vegetables, and six cooking styles (from chicken broth to peanut oil to Asian firepot). Entrees for two (The Full Moon, to name one: two lobster tails, filet, sashimi tuna, shrimp and chicken) and for four are also offered.
In the they've-thought-of-everything category, vegetarians sharing a table with meat-eaters can even request a separate cooking pot.
Rounding out the experience is an extensive list of dessert fondues, from simple chocolate (dark, white or milk) to Fluffernutter. You can optionally spike your fondue with the liqueur of your choice, or walk on the wild side and go for the Aztec: dark chocolate with Patron Café XO, cinnamon and red chile.
Little Dipper is open for dinner every nignt but Monday.
Send restaurant news to Greg at email@example.com. Be sure to tune in to Greg's radio show at 11 a.m. Saturdays on WPTF.