Al' s Cafe - whole fish (Al's Cafe)
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Al’s Cafe menu

Please note that this business is currently closed. The menu is presented for historical reference only. Check out our restaurant finder for somewhere new to eat.

The following information was recently updated on October 6, 2018

As best we know Al’s Cafe in Farmington is the only place in the entire state of Utah to get traditional Filipino cuisine. That means delicious authentic dishes such as lumpia, caldereta beef stew, kare kare is and much more – easily within reach of aficionados across the Northern Wasatch.

Al’s Cafe menu

The following Al’s Cafe menu is dated February 2018:

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We are not affiliated with this business. Prices, ingredients, nutrition and menu options are provided only as a reference and may be outdated and incorrect. Always confirm prices directly with the listed businesses.

Al's Cafe menu - breakfast
Al’s Cafe menu – breakfast
Al's Cafe menu - lunch
Al’s Cafe menu – lunch
Al's Cafe menu - dinner
Al’s Cafe menu – dinner

The above Al’s Cafe menu was converted from a Facebook post by the business.

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What are the hours for Al’s Cafe

Monday closed
Tuesday 11.00 a.m. – 8.00 p.m.
Wednesday 11.00 a.m. – 8.00 p.m.
Thursday 11.00 a.m. – 8.00 p.m.
Friday 11.00 a.m. – 9.00 p.m.
Saturday 6.00 a.m. – 9.00 p.m.
Sunday closed

What else should I know about Al’s Cafe

Cuisine: Filipino
Don’t miss:
Reservations:
Parking:
Alcohol:
Service and atmosphere:

Where is Al’s Cafe located

1050 Shepard Ln, Farmington, Utah 84025, USA
(801) 447-9035
facebook.com/alscafeutah/

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Hi, I’m Stuart, nice to meet you!  I’m the founder, writer and wrangler at Gastronomic SLC - Utah's biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune.  I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.

I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years.   I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand.   I started SLC Menu more than a decade ago, as somewhere to house all those hard to find menus I picked up during my food writing travels.