History says that fondue was the dining fad of the 1970s; walk into Fondue Stube, and you'll think it never died. That's because everything here, from the decor to the dishware, has that 1970s, uh…flare. And it's a lot of flare to take in: flower baskets hanging from the ceiling, colorful Christmas lights and furniture that looks like it was owned by the Brady Bunch.

But what matters most is the hot and tasty fondue, starting with the four basic cheese options: Swiss, cheddar, Munster and cream cheese lox. Each come with a small variety of bread and veggies for dipping and can be ordered in half or full sizes, with the full being just right for two. For the bold and the lactose intolerant, there are a few soybean oil fondues available (served with beef, seafood, chicken or vegetables).

Of course, none of this would be complete without the dessert fondue. Choose from caramel, white chocolate or chocolate (add peanut butter for $3.75), and dive in with cake and an assortment of fruit.

However, what Fondue Stube would really like to be known for is its classical music theme, which is just as prominent as its 1970s feel. Referring to itself as "Chicago's finest classical music restaurant," classical music is played overhead (everything from Beethoven to the theme from E.T.) and dishes are named after old, famous composers. Like fondue, some things are just timeless.

Centerstage Reviewer: Ashley Hamilton