Franck's

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Contributor

Joined 10 years ago

Editorial Review. This cozy, sophisticated French bistro serves up the seasons' best with style in Holladay.

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nh1

Joined 6 years ago

The food is amazing, Franck is a very skilled Chef!. This restaurant has to be the best in SLC. I have been there quite a few times and I have never been disappointed. The menu is a little different everyday and everything I have tried has been exceptional. I love the mussels with pommes frites, one time I had a strawberry soup paired with something really unique I think it was some sort of spicy pepper, anyway it sounded interesting so I gave it a try and it was the best soup ever. I am always willing to try things that I have never had and you won't be disappointed if you do at Franck's. The ambience is very nice. The servers have all been wonderful and have a great understanding of the wine list as well as the menu . Everything from first to last course is wonderful!

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Clartikus

Joined 8 years ago

Most Amazing little restaurant. This wonderful little restaurant has become my favorite place in Salt Lake. From the moment my date and I first walked in on Valentine's day, we were treated with obvious (though not overbearing) care. Staff was appropriately apologetic that they were late in seating us (it was V-day, after all :D), and were true to our request to sit by the window. Having been seated, we were treated to a delicious fondue of Gruyere, Emmental and Swiss cheese with a delicious sheen of Kirsch that brought out the cheese's warm and fruity flavors: it was served with cubed sour-dough bread, and couldn't have been more amazing. This was followed by a delightful beet salad, accented with goat cheese. Next was an incredible beet soup--it was creamy, rich, silky smooth, and very satisfying. At this point, I was eagerly anticipating the main course, and despite my high expectations was BLOWN AWAY by a dish innocuously entitled "meatloaf." This "meatloaf" was braised and pulled pork, veal, and chicken, atop whipped potatoes and a berry sauce which was a lovely accent and worked in ways I scarcely fathomed. Finally, for dessert: carrot cake. Once again, the name belies the joy I found in eating it: carrot cake with gorgonzola cream cheese and fresh strawberries wrapped in a white/milk chocolate swirled shell. Simply delicious. I have been back to Franck's 5 times in the last 3 months, and though there have been occasional mistakes and we have been seated slowly from time to time, the staff has always made things right without eliciting complaint beforehand. One last word about the Chef: Franck is beyond reproach. Not only does he perform his craft well, but he notices repeat customers and is sure to welcome you with a smile from his exhibition kitchen. You will enjoy watching him as he prepares your food, and shares the love of his work with you. I will be back many times: restaurants of this caliber are all too rare. (My favorite soup to-date, in case he's reading: green apple split pea!!)