Well, there’s not much good to say about this one. The menu said it would have melted mozzarella cheese, and if I searched hard, I could find *something* that might have been mozzarella.
Rating: 2.5 out of 10
Having f.o.s. on the menu of an Italian restaurant brings me back to my old days in suburban New York. As you can see from the photo, the gruyere is not melted very well. The soup tasted reasonably good, but the cheese was bleh, and was all stuck to the bread.
Rating: 5.0 out of 10
According to folklore (actually, it was according to the waiter), they used to use a combination of gouda mixed with swiss. “But at some point, we just said ‘forget it’, and went to only gouda.” It was certainly interesting, but really not great. The soup was bland, and gouda isn’t really a great melting cheese. The cheese lay on the croutons in such a way that it was impossible to get a taste of it without the bread.
Rating: 4.5 out of 10
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