Franck's exterior
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Franck’s menu

The following information was recently updated on August 4, 2023

Franck’s is a fine dining restaurant in Cottonwood Heights Utah. The restaurant was started by chef Frank Peissel whose name remains even though he has long since moved on. The restaurant’s kitchen is now headed by chefs Robert Perkins and Adam Vickers who routinely put out a creative and innovative new American restaurant.

The following menu is provided as example of prices and style only. The menu often changes based on seasonal and suppliers. Be sure to check with the restaurant for the very latest precise options.

Franck’s 2023 menu

The following Franck’s menu is dated July 2023:

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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 Prices, ingredients, nutrition and menu options are provided only as a reference and may be outdated and incorrect.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.

Franck's 2023 menu - dinner
Franck’s 2023 menu – dinner
Franck's 2023 menu - dessert
Franck’s 2023 menu – dessert

Franck’s 2019 menu

The following Franck’s menu is dated July 2019:

Franck's menu - appetizers, soup, salad
Franck’s menu – appetizers, soup, salad
Franck's menu - entrees
Franck’s menu – entrees
Franck's menu - dessert
Franck’s menu – dessert
Franck's menu - cocktails
Franck’s menu – cocktails

The above Franck’s menu was provided by Yelper Lacey T.

Where is Franck’s located?

6263 Holladay Blvd E, Holladay, UT 84121, USA
(801) 274-6264
francksfood.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.