Freddy's Frozen Custard And Steakburgers - steakburger (Freddy's)
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Freddy’s Frozen Custard And Steakburgers menu

The following information was recently updated on May 4, 2018

Steakburgers are the the name of the game at this popular chain restaurant – oh – custard too! There are currently six locations of Freddy’s in Utah.

Freddys Frozen Custard And Steakburgers menu

The following Freddy’s Frozen Custard And Steakburgers menu is January 2016:

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Freddys Frozen Custard And Steakburgers menu - custard
Freddys Frozen Custard And Steakburgers menu – custard
Freddys Frozen Custard And Steakburgers menu - burgers, dogs
Freddys Frozen Custard And Steakburgers menu – burgers, dogs
Freddys Frozen Custard And Steakburgers menu - favorites, kids, condiments, drinks
Freddys Frozen Custard And Steakburgers menu – favorites, kids, condiments, drinks

The above in Freddys Frozen Custard And Steakburgers was provided by local Yelper Mylan D.

What else should I know about Freddys Frozen Custard And Steakburgers

Cuisine: American
Don’t miss:
Reservations: No
Parking:
Alcohol: No
Service and atmosphere:

What are the hours for Freddys Frozen Custard And Steakburgers in West Valley City, Utah?

Monday 10.30 a.m. – 10.00 p.m.
Tuesday 10.30 a.m. – 10.00 p.m.
Wednesday 10.30 a.m. – 10.00 p.m.
Thursday 10.30 a.m. – 10.00 p.m.
Friday 10.30 a.m. – 11.00 p.m.
Saturday 10.30 a.m. – 11.00 p.m.
Sunday 10.30 a.m. – 10.00 p.m.

Where is Freddys Frozen Custard And Steakburgers located in West Valley City, Utah?

5502 W High Market Dr, West Valley City, UT 84120
(801) 968-1308
freddysusa.com

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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.