Fondue is not just a ’70s-fad-gone-typical-Valentine’s-Day-meal idea, and that is evi-denced by Chef Terrance Brennan’s creations at much-loved cheese bistro, fromagerie, and wine bar, Artisanal. Roughly 200 types of cheese are housed there, and with them four types of cheese fondue are made. There is a classic Swiss fondue; Stilton; a fondue du jour; and what they call an “Artisanal Blend” fondue of Beauford, cow’s milk, and Sau-vignon melted together and served on a Bunsen-burner-like display. The wine menu boasts over 100 wines by the glass to pair with your fromage, so feel free to go to town.