Simply Fondue

About the Business

Specialties

The last seating for the Fondue Feast or fondue entrees is 90 mins before closing. We will offer cheese, salads, and chocolates for the last 90 minutes. We specialize in complete four-course fondue dinners prepared tableside with an array of imported cheeses, gourmet salads, fresh cuts of meat, poultry, seafood, and vegetables, followed by our decadent imported Belgian chocolates. We prepare everything fresh daily so we have the ability to accommodate special dietary requests. Our lounge offers one of the largest hand-crafted martini lists in the Bay Area with over 120 offerings. We offer a large selection of local Livermore Valley and international wines stored in our private cellar. Whether you are stopping in for drinks and an appetizer, looking for a unique dinning experience, or craving chocolate fondue after a movie, we've made fondue available for any appetite, on any budget, any night of the week. Give us an opportunity to save a table just for you by making a reservation any night of the week.

History

Established in 1989.

Simply Fondue began in Dallas, Texas in 1989 and has grown to the second largest fondue franchise in the United States. Guests were looking for dinner concept that was unique, exciting, and fun. The Livermore location opened in 1997 and quickly grew to the flagship restaurant in the franchise. We were the first fondue restaurant in the country (and still the only one locally) to offer dual burners to a group of 4 guests. This allows our guests more options when customizing their four-course dinner. We have also set ourselves apart from our competition by our commitment to quality, value, and customer service.

Meet the Business Owner

Business owner information

Alden F.

Business Owner

As a Livermore resident for nearly 15 years, I have always shared a passion for this unique dining concept with friends and family. During the recent revitalization of Historic Downtown Livermore, my wife and I felt it was time to share this passion with our community. We are actively involved in Scouting, youth sports, and our community. We often look for ways to leverage our restaurant to give back. My business philosophy is simple; treat my staff as members of my family which makes the restaurant our home, and patrons become guests in our home. I look forward to seeing our guests leave their worries and troubles at the door as they enjoy a leisurely and unique dining experience with us.