The Roanoker - January/February 2017 - 61
...Cao uses a vegetable broth base
for his fondues instead of oil.... In
ventilation design, the couple took
extra measures to keep heavy fondue
odors from permeating the air. Even
the artwork on the walls reflect Cao's
personal tastes as an artist, admirer
and collector; each piece acquired over
years of worldwide travel.
diners the highest-quality ingredients. Second, it keeps his job as sole
kitchen staff at a manageable level.
"Before, we had lots of headaches," explains Cao, comparing La Petite
Fondue to past restaurants. "Here, we don't have much headache; only
me in the kitchen. And we have good servers who like it here. [The]
main thing is to make a restaurant happy by having happy workers."
When my husband and I visited La Petite Fondue, our server was
not only happy, but attentive, careful and informative (case in point:
he was the person who first educated me in fondue history). He helped
us make good decisions for each of the four courses. As Ren explains,
DINING | NEED A SUBTITLE
A Lingering Affair: Dining at La
Petite lends itself to lingering
meals enhanced by a fine drink
selection--by glass or bottle.
RATED BY THE ROANOKER MAGAZINE
"BEST CHINESE RESTAURANT & CARRYOUT"
PLATINUM AWARD FROM 1991-2016
Voted platinum for
Best Late Night Food by
the readers of The Roanoker.
114 W. Church Ave. Downtown Roanoke
Delivery Minimum $15 Limited Delivery Area
Delivery Time: 11:30 AM - 3 PM & 5 PM - 9 PM
GIFT CARDS, CATERING AND PRIVATE PARTIES AVAILABLE
5207 BERNARD DR. STE. H,
Full Sushi Bar
1923-G ELECTRIC RD., SALEM
RIDGEWOOD FARMS SHOPPING CENTER
JANUARY/FEBRUARY 2017 | 61