Profile

Exposed brick walls and terracotta tiles warm this Swiss restaurant in the Theater District. The main level is lined with tables to seat two, four, and groups of up to 30, and the downstairs wine bar, lit with amber pendant lights, extends back to an intimate orange dining room. The toasty space is matched by the timeless, wintry cuisine: Gruyere and Emmenthal cheese fondue for two, served in an enamel pot over a flame, has a just-right, kirsch-splashed consistency and a mellow bite that complements dipped bread and apples, and heightens the prosciutto-like tang of dried beef. A dish of sautéed wild mushrooms and shredded Rosti potatoes topped with lightly browned Raclette cheese has earthy appeal. Most entrees, such as chicken Cordon Bleu and white veal sausage, go the hearty route, but pastas and salads are lighter options. Crowning the meal is a fondue made with either Toblerone or Jacques Torres chocolate—deep, rich, and served with mixed fruits and marshmallows. — Karen Hudes

The kitchen also serves a prix-fixe menu until 7 p.m., as well as beef fondue—which must be requested a day in advance—and an all-you-can-eat Raclette dish. A patio is open for smoking in back.

Cheese fondue for two, $40; Jacques Torres chocolate fondue for two, $22