Nearby points of interest
Nearby points of interest
A hidden gem in the Knudsen`s Corner area of Holladay, Utah.
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.
Salt Lake City, UT 84121
Fusion / Eclectic, Contemporary American
Hours of Operation:
Dinner: Tuesday - Thursday: 5:00pm - 9:30pm
Friday & Saturday 5:00pm - 10:00pm
$30 and under
AMEX, Discover, MasterCard, Visa
Monthly Wine Dinners
Please call for details.
Complimentary Valet Service
Beer, BYO Wine, Farm to Table, Fireplace, Full Bar, Non-Smoking, Outdoor dining, Wheelchair Access, Wine
Franck's Ratings and Reviews
Everything we had was delicious! The Holladay Mule (with bourbon) was tasty and really gingery. Our favorite dish was probably the deep fried Brussels sprouts. So good! Both our entrees were great. We had the Salmon and the Lamb. Too full for dessert! Definitely recommend for special occasions!
Just finished another 'Tasting Tuesday' at Franck's. I was not familiar with the term Kurobuta pork.....but you can find anything on Google!
Heritage breeds are specially raised and heralded for their intensely flavorful meat and fat. In the realm of haute Japanese proteins (all apologies to tofu), wagyu beef, jidori chickens and kurobuta pork reign supreme. But you don’t have to travel to the Far East to experience some of the best pork on menus today. Kurobuta or “black hog” pork comes from the famed Berkshire pig.
Yup, Berkshire and kurobuta are the same thing. And this is one meat where it makes a real difference. Ever had a leathery, dry pork chop or tenderloin you simply didn’t have enough saliva to swallow? Conventional farm-raised pigs tend to lack the incredibly tasty fat that heritage breeds have maintained, and which keeps their meat juicy, tender and, yes, expensive. But if you’re a true fan of pork, heritage is worth every succulent bite.
Bottom line is that this pork main course was just outstanding and yes, I've had that tough pork often enough to know the difference. The only thing I'd question in the above 'review' is the comment about being 'expensive'. Our 'Tasting Menu' this evening was four courses for $35. We've been here on Tuesdays over seventy five times in the last four years....it's simply the best deal in the valley.
Always excellent food creations. Fusions of very different food types make for delightful tasting experience. Good wine selections, and excellent service makes for a fantastic dining experience. Became a little loud with a few large parties, but is usually quiet.
Food was 'meh' - so close to good but missed the mark. We had:
-Brussels Sprouts: Ok but lots too dry with a burnt taste
-Biscuits: Best part of meal
-App Salad (Romaine with a salsa of fruit and a couple of blue cheese crumbles) & App Soup (Butternut Squash Mole) -Pass on both for sure
-BBQ Lamb Shank (Odd flavor and very stringy)
-Olive Oil Poached Branzino - Fish good, problem was Buttenut squash risotto was half cooked and topped with oil... ewww
Waiter (Mikel) offered no input on menu as "only 3 items stay on menu, the others change daily so I can't give you a description."
Maybe staff should taste the dish nightly.
I am in no rush to return.
We love Franck's. The appetizers are phenomenal, the soups and salads fit the bill, and the entrees are always varied and interesting. The only thing we'd like to see is one or two more desserts with traditional ingredients (not necessarily dull). Desserts consistently appear to be their weakness.
We do come to Franck's for special occasions but our favorite venue is Tuesday's Tasting Menu. This is the best taste and value in the city: four courses, including a superb unadvertised soup.
This week's 'main' was Roasted Utah Trout, Confit Beets, and Celery Root Tempura.
Chef Robert Perkins is the genius that makes the wheels turn but he has plenty of help. A fine kitchen, wait, and managerial staff will have you talking about this place all the way home.
Me and my business associates have been going to this restaurant for the last nine months and continually get blown away every Tuesday with their amazing tasting menu. The chef shows amazing creativity, flavor profiles and spot on presentation every single week recovery. If you have not been here for the Tuesday night tasting menu I highly recommend you go!
Have yet to be disappointed with each visit to Francks. My wife always orders the soup as they have a new recipe each visit...she's always elated with the taste of them..... I concur.
The ambiance is cozy and well tailored for a classy dining experience that I look forward to each time. I recommend the meatloaf if you haven't tried it, you're in for a treat!
We were visiting family in salt lake and wanted to treat them to a special meal at what was once a great restaurant. Sevice was great but food suffers from an identity crisis. Everything was drenched with honey, balsamic glaze, miso or a combo of the three. It was too much sweet. Its hard to be disappointed by fried chicken but the deconstructed mas saman curry dish with
fried chicken was a too sweet disappointment. If i wanted thai food (which i love) i'd go to a thai restaurant. If you have a sweet tooth and want everything from soup, brussel sprouts, main courses, and dessert to be sweet - this is the place for you. Otherwise, hold off until the chef realizes too much off a good thing is just bad and changes menu back to what francks was known for - rich, delicious french/european classics with a slightly modern twist.
Chef Robert put together an amazing tasting for my husband and I last week when we went for dinner, and every course was mouth-watering. The pork belly was a surprising combination of flavors that went together very well. I'm generally not a fan of pork belly, but I definitely am a fan of Chef Robert's pork belly! Every course was delicious and original. We will be back soon!
As a side note, some of the other reviews mention that there aren't vegetarian options on the menu, and that is true, but you can request a vegetarian entree when you make your reservation.
We absolutely love this place but this time it was so loud we couldn't even hear each other talk. We were happy to get out of there but as always, the food was great. We had a very loud table of eight right next to us. We will definitely be back and the food was sensational.
What a great find. Nice to see some real creativity with the food and its presentation. Would compete strongly against high-end restaurants in New York but without the air of superiority you often find there. Enjoyed the amazing fried brussel sprouts, artisinal caesar salad and salmon. Great meal. Congratulations.
My husband and I went to celebrate Halloween and they had some special additions, including a Blood Orange - yes, orange, sangria for $7, which was pretty and very good. Our waiter was very informed and helpful and Mike, the host, came to check on our meal and chat. My husband had the fried chicken, which is always delicious. I had salmon, which was good, but I think could have done without the horseradish -maple froth, which was a think was a Halloween addition, reminiscent of a witch's caldron. They asked how I would like it cooked, which I appreciate with fish. Franck's is a beautiful, cozy place, where we always love to eat.
We have never been disappointed when we go to Franck's. The staff are always professional, courteous and well informed. The food is creative and always delicious! We have been there for romantic dinners , a holiday celebration and even a business dinner and they always impress!!
Cudos to the staff for another outstanding 'Tuesday's Tasting Menu'. Robert Perkins is the 'Merlin' who conjures up this offering but he has a lot of help from an outstanding kitchen and wait staff.
This week was Dover Sole Meuniere, Lager Braised Pork Belly, and Sour Cream Pie. Three courses for $35.....AND.....there's an unadvertised sweet/savory soup that is to die for: this week was califlower, bleu cheese, and pepper sauce. Best food and staff in the valley
Had an excellent time with friends we hadn't seen in years. Delicious food with top notch service. Very creative menu for all 4 of us to choose from. We dined 3 plus hours complete with desert that rocked! We were the first to arrive and second to the last to leave....looking forward to the next as the meatloaf is the best in the state. The appetizers were also amazing with the brussel sprouts and tomato pie to share. My wife could eat it all by herself but shares to save room for the entrée and desert. Thanks for a marvelous dining experience, Francks.
Please sign in to record your input. Thanks!
Report this review as inappropriate?
If you believe this review should be removed from OpenTable, please let us know and someone will investigate.