HTML SitemapExplore
logo
Find Things to DoFind The Best Restaurants

📍Salt Lake City Fine Dining｜Amazing Ambience & Delicious Food 🍷

Rarely do I celebrate New Year’s away from home, but when I do, I make sure to treat my stomach right! After some research, I chose ​​Franck’s Restaurant​​—the highest-rated fine dining spot in town—and experienced their special Chef’s Menu on December 31st. The atmosphere was warm, the service attentive, and the food portions and flavors felt genuinely thoughtful. Verdict: totally worth it! Here’s my course-by-course review 👇 🍞 ​​Torn & Toasted Beef Marrow Brioche​​ Buttery beef marrow paired with sake-cured salmon roe 🍣, elevating the crispy-yet-soft brioche to a rich, indulgent bite. 🐟 ​​Half Sashimi Japanese Yellowtail​​ A creative East-meets-West mix: pickled cabbage + Shaoxing wine scallion consommé + braised pearl onions + fermented rice cake + scallion powder. The first piece was overcooked and dry, but after feedback, the kitchen quickly replaced it with a perfect medium-rare portion—devoured instantly! 🍲 ​​Champagne Preserved Lemon & Brie Bisque​​ Though I understood the chef’s vision, the execution fell short. The creamy bisque with South Asian-style arugula chutney was overwhelmed by excess preserved lemon and salt 🧂, masking the lavender notes in the focaccia. Less salt/lemon + more cream/sweetness would’ve saved it. 🦆 ​​36-Day Dry Aged Jurgielewicz Duck​​ The cover star of the night—a classic “three-way duck” presentation. The duck breast could’ve had crispier skin, but the leg with nutty Waldorf salad and grapes was tender, and the liver pâté was luxuriously smooth. Loved the Jerusalem artichoke (way more interesting than potatoes!). The raisin sauce with mint was a brilliant touch. 🥩 ​​126-Degree Hereford Beef Tenderloin Roast​​ Generous second main! Slow-roasted beef tenderloin was melt-in-your-mouth tender, served with yogurt mashed potatoes, mustard port wine emulsion, creamed spinach, miso onion rings, pumpkin seeds, and chervil garnish. A bold, imaginative mix of flavors and textures. 🍮 ​​Passionfruit Creme Catalana​​ Sweet-tart passionfruit crème brûlée with caramel popcorn + dragon fruit mascarpone. While tasty, it felt a bit heavy and out of place as the finale—would’ve been better with ice cream 🍦 for balance. #USTravel #NewYearCelebration #NYE #HiddenGem #SaltLakeCityEats #USAdventure #FineDining

Related posts
📍SLC Coffee Tour ☕️🇺🇸 Achieving Uni Freedom in Salt Lake City 🤤｜Itto Sushi 🍣🇺🇸 How “City” Is Salt Lake City, Really? 🏙️❓World’s First KFC Isn’t in Kentucky! 🧐✨ Step into Canyon Sports 🇺🇸 Salt Lake City Outdoor Gear Rental 🇺🇸 Utah | Park City｜Post-Ski Soft Shell Crab Ramen 🦀🍜
Delilah Hughes
Delilah Hughes
3 months ago
Delilah Hughes
Delilah Hughes
3 months ago
no-comment

No one has commented yet...

📍Salt Lake City Fine Dining｜Amazing Ambience & Delicious Food 🍷

Rarely do I celebrate New Year’s away from home, but when I do, I make sure to treat my stomach right! After some research, I chose ​​Franck’s Restaurant​​—the highest-rated fine dining spot in town—and experienced their special Chef’s Menu on December 31st. The atmosphere was warm, the service attentive, and the food portions and flavors felt genuinely thoughtful. Verdict: totally worth it! Here’s my course-by-course review 👇 🍞 ​​Torn & Toasted Beef Marrow Brioche​​ Buttery beef marrow paired with sake-cured salmon roe 🍣, elevating the crispy-yet-soft brioche to a rich, indulgent bite. 🐟 ​​Half Sashimi Japanese Yellowtail​​ A creative East-meets-West mix: pickled cabbage + Shaoxing wine scallion consommé + braised pearl onions + fermented rice cake + scallion powder. The first piece was overcooked and dry, but after feedback, the kitchen quickly replaced it with a perfect medium-rare portion—devoured instantly! 🍲 ​​Champagne Preserved Lemon & Brie Bisque​​ Though I understood the chef’s vision, the execution fell short. The creamy bisque with South Asian-style arugula chutney was overwhelmed by excess preserved lemon and salt 🧂, masking the lavender notes in the focaccia. Less salt/lemon + more cream/sweetness would’ve saved it. 🦆 ​​36-Day Dry Aged Jurgielewicz Duck​​ The cover star of the night—a classic “three-way duck” presentation. The duck breast could’ve had crispier skin, but the leg with nutty Waldorf salad and grapes was tender, and the liver pâté was luxuriously smooth. Loved the Jerusalem artichoke (way more interesting than potatoes!). The raisin sauce with mint was a brilliant touch. 🥩 ​​126-Degree Hereford Beef Tenderloin Roast​​ Generous second main! Slow-roasted beef tenderloin was melt-in-your-mouth tender, served with yogurt mashed potatoes, mustard port wine emulsion, creamed spinach, miso onion rings, pumpkin seeds, and chervil garnish. A bold, imaginative mix of flavors and textures. 🍮 ​​Passionfruit Creme Catalana​​ Sweet-tart passionfruit crème brûlée with caramel popcorn + dragon fruit mascarpone. While tasty, it felt a bit heavy and out of place as the finale—would’ve been better with ice cream 🍦 for balance. #USTravel #NewYearCelebration #NYE #HiddenGem #SaltLakeCityEats #USAdventure #FineDining

Salt Lake City
Franck's Restaurant
Franck's RestaurantFranck's Restaurant