Fine Dining at Franck's Restaurant: How Holladay's Most Creative Chef Built Utah's Best-Kept Secret

Picture this: You're sitting on a tree-shaded patio in what used to be someone's brick cottage, watching through a chef cam as your meal gets plated in real-time, and the server just told you that the chef doesn't use recipes. Not a single one. Ever. Welcome to Franck's Restaurant in Holladay, where the best fine dining in Holladay Utah happens in a cozy 50-seat space that feels more like dining at a brilliant friend's house than hitting up another stuffy white-tablecloth joint.

One OpenTable reviewer put it perfectly: "Honestly the best food we have ever eaten. No joke. This place is amazing." And they're not alone. Tucked into Knudsen's Corner at 6263 S Holladay Boulevard, this casual fine dining restaurant has been quietly making Utah's food scene infinitely more interesting since 2004.

The Chef Who Cooks By Mood: Robert Perkins' Culinary Journey

Here's where things get fascinating. Executive Chef Robert Perkins has been running Franck's kitchen for over 14 years, and he approaches cooking like a jazz musician approaches a set – with technical mastery, deep influences, and pure improvisation. A graduate of the Western Culinary Institute, Perkins insists he's influenced as much by his parents as his formal education. "My menu is a well-traveled, world-influenced fare I like to call my menu Soulfood," he explains.

That "soulfood" requires a fresh approach each night based on whatever ingredients catch his eye that day or, and I love this, "the mood in the restaurant." No recipes in the kitchen. None. Which means the Franck's you visit this Tuesday might serve something slightly different from the one you visit next month – and that's exactly the point.

Chef Perkins took over when original founder Franck Peissel departed in 2013, stepping up from his role as sous chef since the restaurant's inception. The transition was seamless because Perkins had already been "an amazing and necessary part of the duo of chefs along with Franck and creator of many of the delicious dishes and sole creator of the amazing soups." You know, those soups that make people write things like: "Each and every brew has been a pleasant surprise. No, an amazing, fantastic tongue tickler."

What Makes Franck's Different From Every Other Fine Dining Restaurant in Utah

Let me tell you about this meatloaf. I know – meatloaf doesn't sound like fine dining material. But one reviewer said they "agreed that it was the BEST meatloaf any of us have ever tasted!" Another wrote: "I am still thinking about that meatloaf and can't wait to go back for more."

Here's the thing: Franck's meatloaf is slowly braised pulled pork, veal, and chicken served with a blueberry-lavender sauce over whipped potatoes and butternut squash. One diner described it as "NOT your grandma's meatloaf by any means, but a culinary dream come true." The dish was actually born from what Chef Perkins calls "a serendipitous kitchen mishap" – an accident that became a permanent menu staple.

Then there's the fried chicken. At a fine dining restaurant. One reviewer who felt "slightly guilty ordering what is traditionally a no fuss, simple, comfort food" at an upscale spot tried it anyway on the server's emphatic recommendation. The verdict? "Massively juicy and tender" with a "crunchtastic" exterior. "It was also darned tasty too!" The free-range, herb and garlic Southern fried chicken comes with summer vegetables, mashed potatoes, and a fresh herb brandy sauce.

But Chef Perkins isn't just elevating comfort food – he's crafting world-influenced dishes that make seasoned diners do double-takes. A reviewer raved about the Ranger Valley Wagyu Beef Coulotte: "The first bite was an experience I wish to have over and over again... like savoring a rich piece of chocolate cake with every bite." It comes with Wagyu fat Wasatch mushrooms (described as someone's "favorite part of my meal, something I never expected to say about mushrooms"), pan-fried udon, and a parade of accompaniments with names you'll need to look up.

One diner noted: "you can tell how good a restaurant is by how many terms from the menu you have to look up." By that metric, Franck's is operating at a PhD level while keeping the atmosphere decidedly unpretentious.

Tuesday Tasting Menus and Burger Thursdays: The Weekly Rituals Utah Foodies Circle on Their Calendars

Here's where Franck's gets really smart about building a cult following. Every Tuesday, they offer a four-course tasting menu for $60 per person. One reviewer called it "a show stopper, orchestrated by the magician in the kitchen – Robert Perkins. The variety, the presentation, the TASTE...." Another praised it as "simply the best combination of tastes I have eaten so far, right amount, delicious flavors."

The Tuesday tasting menu changes weekly based on seasonal ingredients and Chef Perkins' creative impulses. Compare that to tasting menus at competitors like La Caille or Log Haven that can run $100+ per person, and you start to understand why locals who know keep coming back.

Then there are Burger Thursdays. This is where a fine dining chef gets to flex in a completely different direction – creating weekly changing gourmet burgers with high-end fixings. One regular customer gushed: "Burger night is one of our favorites - Wagyu beef burgers with very high end fixings - outstanding."

These weekly programs give Franck's something most fine dining spots lack: a reason to become a regular. You're not just picking a special occasion restaurant – you're discovering what creative genius Chef Perkins is channeling this particular week.

The Knudsen's Corner Experience: Dining in a Converted Cottage

The space itself tells a story. Franck's occupies a renovated brick cottage tucked among the trees next to the larger Tuscany restaurant in the Knudsen's Corner area of Holladay. One reviewer described arriving to find "lots of tall trees and intimate outdoor dining" in what felt like "a surprising treat."

Inside, you'll find that cozy 50-seat dining room with warm, contemporary design and an indoor fireplace. But here's the detail that captures the whole vibe: there's a plasma screen on the wall showing a live feed from the open kitchen. You can watch Chef Perkins and his team plate your food in real time. Some diners thought it was "strange" at first, then started watching the prep, then "hardly notice that the screen is there" because it just becomes part of the experience – proof of the care and skill going into every dish.

"The dining space is quite small, hence the need for reservations on busy nights," one food blogger noted. That intimacy is the point. As one satisfied customer put it: "In a small house behind a larger, better known restaurant is a wonderful place to enjoy a meal and spend an evening with friends."

The summer patio dining is particularly beloved. One reviewer raved: "Their intimate patio is beautiful in the warm months with ivy, flowers and shady trees." Another called it "a cute secluded outdoors space" that's perfect for anniversary dinners and date nights.

What Locals Order (and What You Should Try)

Based on customer reviews from the past year, here's what people keep coming back for:

The Signature Meatloaf – Multiple reviewers specifically mentioned returning for this dish. One noted the "gluttonous amount of blueberry sauce" (in a good way) and declared it "satisfactory" with the pomme purée, though they wished for "slights of salt."

Southern Fried Chicken – Described repeatedly as  "amazing" and "fantastic," worth ordering even if it feels too casual for fine dining.

Three-Cheese Fondue – "Very intriguing flavor" with a "generous portioned pot," though one reviewer wished for more bread to finish all that delicious cheese.

The Soups – Chef Perkins is legendary for his daily soups. One longtime customer wrote: "Franck makes soup from extraordinary combinations of fruits, vegetables, and spices... Each and every brew has been a pleasant surprise." Mentioned varieties include pineapple bacon soup (called "out of this world"), caramelized onion and goat cheese soup, and wild mushroom soup. Tuesday tasting menu includes an "unadvertised soup course" that regulars consider essential.

Wagyu Beef Dishes – Whether it's the coulotte or the Thursday burger, the Wagyu preparations consistently blow people's minds. Multiple reviews mention never being able to eat regular steak the same way again.

Brioche Bread Rolls – These come with maple-miso butter or honey butter and receive constant praise. One first-time visitor called them "outstanding!"

Lamb Dishes – The crispy braised Rocky Mountain lamb ribs and lamb shank both get rave reviews for tenderness. One diner wished there was more, saying it was "almost too tender."

Duck Breast & Confit – Mentioned frequently as a standout, part of Franck's French-influenced menu items.

Dessert-wise, the carrot cake, lemon trio, and parmesan ice cream with caramel sauce and rosemary flakes all receive enthusiastic recommendations.

Why Franck's is the Answer to "Where Should We Go for a Special Occasion in Salt Lake?"

Here's what makes Franck's work for Utah diners: it occupies this perfect sweet spot between genuinely excellent food and approachable atmosphere. One reviewer nailed it: "It is truly fine dining at its best, but in a relaxed atmosphere."

The restaurant handles special occasions with grace – diners mention using it for birthdays, anniversaries, proposals, and celebrations. The staff accommodates dietary restrictions, creates vegetarian dishes on request, and has even handled surprise proposals. One couple left to find their car already waiting with "a valet already holding the door open... Obviously, the waitstaff had alerted the valet that we were about to leave, so they were able to have our car ready with no need to wait. A small thing, perhaps, but we loved it!"

But it's also a place where regulars feel at home. One customer who visits every month or two wrote: "We go to Francks frequently. No matter what the occasion or how many people are in our group we are treated like family ... in a good way!"

This is the neighborhood getaway that happens to serve food that could hold its own in Beverly Hills, London, or Paris. As one reviewer boldly claimed: "If you were to have this restaurant in Beverly hills, London, Paris, Miami, New York City, or Chicago you wouldn't be able to get a reservation on the weekend for months."

How to Experience the Best Fine Dining Holladay Utah Has to Offer

Location: 6263 S Holladay Boulevard, Holladay, UT 84121 (Knudsen's Corner area, next to Tuscany restaurant)

Hours:

• Tuesday-Thursday: 5:00 PM - 8:30 PM
• Friday-Saturday: 5:00 PM - 9:15 PM
• Sunday: 5:00 PM - 8:00 PM
• Monday: Closed

Reservations: Strongly recommended, especially for weekends and Tuesday tasting menu nights. Call (801) 274-6264 or book through OpenTable.

What to Know:

• Valet parking available
• Outdoor patio seating (request when reserving)
• Full bar with thoughtfully priced wine list
• Tuesday = $60 tasting menu (four courses)
• Thursday = Gourmet burger night
• Menu changes weekly/nightly based on seasonal ingredients

Price Point: Entrees typically $24-44, with the Tuesday tasting menu at $60 per person (tax and gratuity not included). Expect to spend $50-80 per person with wine.

Best Times to Visit: Midweek evenings are quieter. Tuesdays for the tasting menu experience. Thursdays for creative burgers. Friday-Saturday for the full buzz. Summer months for patio dining.

Instagram: @francks__restaurant

The Verdict on Holladay's Hidden Fine Dining Treasure

Twenty years into its run, Franck's Restaurant remains what it's always been: a place where genuine culinary creativity meets zero pretension. Where a chef with no recipes in his kitchen serves comfort food that makes you rethink everything you thought you knew about meatloaf and fried chicken. Where a $60 tasting menu on Tuesday gives you a better experience than $150 tasting menus elsewhere.

One reviewer summed up the essence: "This is our favorite restaurant in UT. We go at least once every month or two, and have never once been disappointed in the food or service. Chef Rob, in our opinion, is the best, most creative and down to earth chef in SLC."

In a Utah dining scene that's increasingly crowded with excellent options, Franck's has stayed relevant by refusing to stay the same. No recipes means no ruts. World-influenced fusion cuisine means constant discovery. An intimate converted cottage in Knudsen's Corner means it will always feel like you've discovered something special, even as more people discover it.

If you're looking for the best fine dining in Holladay Utah – or anywhere in the Salt Lake Valley, really – this tree-shaded brick cottage where the chef cooks by mood deserves your attention. Just make sure you reserve ahead. And definitely, definitely try that meatloaf.