Franck`s is a casual fine dining restaurant set in a renovated old home with a warm, contemporary design. The dining room is small and cozy; it’s a friendly neighborhood "getaway". Franck`s menu may be described as American with a French flare. On the menu you will find classic American comfort food such as fried chicken, meatloaf, and steak as well as classic French dishes such as escargot, cheese fondue, etc.
At Franck`s our chef and his team prepares your meal as you watch him in our open kitchen and on our dining room `chef cam`! Franck`s sets a new standard for excellence in cuisine, service and ambiance at reasonable prices.
Mother's Day Menus & Specials
Please join us in celebrating your Mother at Franck's This Mother's Day! We have created a special 4 course Pre-Set holiday menu to show her how much you care by bringing her to Franck's. Cost is $68 per person and $32 for children 12yrs and under. Tax and gratuity is not included.
Sunday, May 12, 2019
Easter Restaurant Specials & Reservations
Please join us for our special Easter Sunday Brunch at Franck's. Cost is $60 per person and children 12 & under $30. Service will begin at 10:00am thru 2:30pm Easter Sunday.
Sunday, April 21, 2019
Franck’s is the best small restaurant in the Salt Lake Valley. It has the best head chef – Robert Perkins, best manager – Mike Dehaan, best kitchen and wait staffs, best ‘Tasting Menu’ (every Tuesday), best eclectic ‘regular menu’, best exterior ‘garden’ and patio, best close-in parking;....best of everything – REALLY! We love this place!
Great food and great service. Better to make reservations, and if you want to have a table by the window make sure you mentioned that in your reservation. Highly recommend this place!
Fabulous! Never had a bad meal at Franck’s! Try the soup - whatever it is - trust me. We love Franck’s!
such unique and amazing food. Very thoughtful and attentive service.
Diver Scallops, Tomato & Thai-Chili soup with Maple Syrup, Bitter-Chocolate Roasted Leg of Lamp, and Passion Fruit Cake with Coconut Tapioca - THAT was this Tuesday's Tasting Menu.
Robert Perkins is the head chef at Franck's and he is a culinary genius. Franck's has an excellent regular menu but Tuesday's Tasting is our go-to outing and we're here every chance we get.
An outstanding kitchen staff, wait staff, and manager make this small and intimate restaurant a compelling dining experience.
Great place to get away for an evening.
I loved the setting. Original flavors are delicious but by the time you are finished with most of the plate you are ready for a different taste. I wasn't left with the feeling that you just can't get enough like some other places that I have been. Proportions are good and the service is impeccable.
Mikko our server was AMAZiNG!!!Best Ever!
The food was great, creative and yummy. We ordered the 2 most popular dishes, the Fried Chicken and Meatloaf but do no think they are typical. We also ordered the Brussel Sprouts and Beat Appetizers and both were fabulous. I cant wait to go back again and try the Fondu along with the great wine selection.
Great! As usual.
These special dinners, hosted by Mark Eaton and his wife Teri are always a treat. Having said that, we're HUGE fans of Tuesday's Tasting Menus and are there every chance we get. Franck's restaurant is a 'treasure' in the Salt Lake Valley, regardless of the occasion.
Excellent in every way!
It was a lovely evening. The food was superb and the service fantastic. Thanks. We will be back!
The food is always fantastic and imaginative. Great entrees and desserts. My guests were first time visitors to the restaurant and we very pleased and impressed.
We loved our first visit to Franck's! The chef and management went out of their way to make our daughter's birthday celebration special. The food presentation was amazing! There was one flavor on an item that we didn't absolutely love, but because it was cooked to perfection and presented so beautifully we really enjoyed it. I don't really like Brussels Sprouts, and my husband Hates them. We LOVED the Brussels Sprouts appetizer and would order it again in a heart beat. We thought it was a unique touch to have the kitchen work feeding live on a tv in the dining area. Fun to watch. This was a wonderful dining experience and we will definitely be back again!
My favorite restaurant. Always a great host with wonderful service and impeccable food. The presentation is the best.
Excellent in every way!!
Great food, lovely location, nicest staff. Even the parking attendant was amazingly friendly. Creative menu, decently curated wine list. What more could you ask for?
Duck Wing Grits- Brown Butter Foraged Mushrooms - Pickled White Shrimp - Roasted Brioche - Candied Fresno Chile - Ice Water Shallot and herbs…..that was the ‘starter’ on this week’s Tuesday Tasting Menu.
Franck’s has the best chef, manager, kitchen and wait staffs in the Salt Lake Valley. They also have the best food and in Tuesday’s Tasting Menu they have the best value.
We brought a couple who have NY City and NJersey backgrounds. The woman lived in Manhattan for many years before she met her husband. She could not rave enough about the appetisers, her main course fried chicken and her husbands Lamb Shank which she sampled as well. Our appetisers were tomatoe pie and a mozzarella ap that was unbelievable.
Mikael, our server was happy to recommend the items from the "days menu" that were favorites as well as his favorites, and he did not steer us wrong.
My wife had a sea bass entree and I had the Lamb Shank which were generous portions, both of which we had boxed for taking home. The donut desert was shared by the table and did not disappoint.
Finally the woman who was our guest wants to nominate Chef Robert for a James Beard award!
Franck’s, with Robert Perkins as head chef, is the best small restaurant in the Salt Lake Valley. It also has the best kitchen and wait staffs, best manager, best close-in parking, and the best ‘bargain’ in Tuesday’s Tasting Menu. But the absolute clincher is it has the best food! We love this place and are here every chance we get.
This restaurant is always a reliable win for me. The food is creatively prepared with interesting menu choices. The staff assures a pleasant dining experience.
My wife and I come here on special occasions. Love it!
Excellent food and great friendly service.
Great fondue although I like the bread to be toasted first, which they were able to accommodate. Brussels great (sweet) and fried chicken very tasty. Manhattan cocktail was not so great, definitely didn’t order a second one!
By far, our favorite restaurant in the Salt Lake Valley. Head chef Robert Perkins continues to produce 'sight' and taste sensations. We're huge fans of Tuesday's Tasting Menu but I've never had anything on Franck's menu I didn't think was special. Of course a great kitchen, wait staff, and manager HELP! LOL
This is our go-to place and we've been here over a hundred and twenty five times in six years. Yes, I've counted!
Outstanding evening! Everyone in our group raved about the quality of the service and our meals. Definately will return for another amazing experience at Franck's.
My first time at Frank's. Was the perfect place to meet up with old friends. Food and service was outstanding
Food was great! Love the fact you can make reservations
Went for the Thursday Burger - so delicious and the service was excellent.
Creative food concoctions and perfect execution. I asked for a smaller portion and it was perfect with a discount too. This is a high class establishment.
The chef is the most innovative in Salt Lake. His mastery of flavors is exquisite. Francks is a must for anyone that loves the nuances of great food. The entire staff is knowledgeable and demonstrate warm customer service
Franck’s is a small restaurant adjacent to Tuscany: Mark Eaton has an ownership interest in both restaurants. Tuscany, as the name implies, specializes in ‘Italian’. Franck’s is a different menu entirely and our personal favorite in the entire Salt Lake valley. Digging a little deeper – we’re huge fans of Tuesday’s Tasting Menu.
So ‘obviously’ the head chef is Franck….well it USED to be, a dozen years ago but is now the culinary laboratory of head chef Robert Perkins. Robert oversees a kitchen staff that consistently overachieves, both in terms of taste and presentation. We drive thirty minutes every Tuesday we have free to share in this extraordinary offering.
Robert always puts out a ‘starter’ that will knock your socks off and his sweet/savory soups are amazing. Tonight I want to mention the ‘main’ which was beef cheek. Beef cheek is TOUGH…..unless you slow-cook it for thirty six hours. You can cut the finished product with a fork – and it is delicious; same for pork cheek which Robert does occasionally as well.
The wait staff is exceptional and is overseen by manager Mike Dehaan. Parking is twenty feet from the front entrance. The restaurant is small and inviting – more like a great big dining room. We love this place – and those who run it.
Franck's is one of those places that is ALWAYS GREAT !! Unfortunately, it has been discovered ! It is now too popular for its own good. A bit more noise, a bit harder to get a reservation. But the food is always WONDERFUL. One of the most creative and excellent Menus around. We just love it !!
Great birthday dinner. We had a wonderful server. Food was fantastic. Noise level quieted down after a bit. Setting is great.
Love this place! The service is impeccable, the food is outstanding from the menu choices to the variations of traditional plates, a flavor party in my mouth! I love how quaint and small it is, the lighting, the fireplace, and it is reasoanbly priced for the experience it provides. You can bring your own wine for corking fee of $15.
The menu always has something Special , that i like to explore.
Franck's is an excellent restaurant all around. I was particularly impressed by the service this time around (my second visit). Our appetizer was delayed. To hold us over the waiter brought out a nicely prepared simple salad free of charge. Nice touch!
We’ve been to Franck’s for Tuesday Tasting Menu over a hundred and twenty times in five years…..and we live close to downtown Salt Lake. There just HAS to be a reason we drive thirty minutes to this small restaurant so frequently. Head chef Robert Perkins is the main reason: he’s a magician with the tasting menu, and the soup, and the Brussels sprouts, and the fresh fish, meatloaf, and Mary’s chicken….and he does this all by himself – NOT – he has an excellent kitchen staff who themselves are supported by an excellent wait staff and an excellent manager, Mike Dehaan.
This week’s Tasting Menu had Humboldt calamari as a starter, tomato and blood orange soup, stuffed pasta sheet with beef and lamb Bolognese and Bananas Angie for dessert. You should have been there – actually a lot of you WERE there. LOL See ya soon.
I had Wagyu beef, plenty of meat, nice. However accompanying it were only a couple of carrots and potato puree. Should have had more vegetables.
Wife ordered southern fried chicken, not realizing that chicken was breaded. She had instead a large plate of arugula... Espresso was good.
One problem: waiting for main course was too long. Wait was unexplained
Biskit is the best chef in Salt Lake City and metro. Michael was a great server and the food was fabulous