In spring 2006, the owners of Tuscany transformed a charming brick house on their Holladay property into "Franck's House."
Executive Chef Rob Perkins has been crafting culinary magic at Franck's for 19 years. He and chef Franck Peissel opened the restaurant together in 2006. Peissel left to explore other culinary adventures seven years ago, leaving Chef Perkins at the helm, with a vision that exceeds his Western Culinary Institute training.
In fact, Chef Perkins operates the restaurant without a single written recipe. This approach allows him to reinvent his offerings daily, responding to fresh seasonal ingredients.
"Food naturally changes and evolves, I try to use a lot of local farms and growers, and that is what evolves us," Chef Perkins explained. "We move with seasons and focus on highlighting ingredients. We have pulled back from the French influence somewhat."
Every Tuesday, Franck's showcases a Tuesday Tasting Menu —a four-course culinary experience highlighting the very best seasonal ingredients. This curated menu changes weekly, reflecting Chef Perkins' creative flair and commitment to fresh, local produce. The Tuesday Tasting Menu is a must-try opportunity to explore Chef Perkins' imaginative take on modern dining.
For burger lovers, Thursday is the day to head to the restaurant, as it features the special Wagyu Sirloin Burger. Crafted from leftover Wagyu beef trimmed throughout the week, the Wagyu is ground fresh and transformed into an extraordinary burger experience. Each week, the burger is reinvented with unique toppings and garnishes.
The restaurant also hosts special dining events throughout the year, where the chef's creativity truly shines. One of the most anticipated events is the five-course menu crafted specifically for Christmas Eve. This exclusive dining experience features seasonal ingredients, artfully prepared dishes, and elegant presentations. Each course is thoughtfully designed to celebrate the flavors of the season, making it a memorable culinary experience for all who attend.
"We are so happy to feed everyone and make them happy. Come into our warm little home here and have some exciting food," Chef Perkins said. "We pride ourselves on having a ton of whimsy and imagination."
Christmas Eve Tasting Menu
1st. HONEY-MISO FOCACCIA*HOUSE CHURNED BUTTER BOARD
GOCHUJANG JAM*SHATTERED ONION RING*FLAKE SALT*HONEY GLAZED BACON*SWEET SAGE*CHIVE
2nd. PRAWN FAT BASTED CAROLINA MONKFISH*TEXTURES OF SWEET POTATO*CRANBERRY & SWEET POTATO LEAF SAUCE*PINK POPPERCORN*CAROLINA PRAWN
3rd.BRIOCHE ENCASED "CIDER BAKED" LAN -ROC PORK COLLAR*SMOKED BRUSSELS SPROUTS*CIDER-BOURBON BROTH*PICKLED PECAN*CIDER SCENTED CRISPY BRUSSELS*AROMATIC HERBS
4th.WAGYU BEEF SHORT RIB BOURGUIGNON*HEIRLOOM CARROT*Vidalia ONION*CHAMPIGNON DE PARIS*HAM BRAISED BUTTERBEANS*CHEWY VIDALIA ONION*BURGUNDY – BLACK GARLIC EMULSION
5th.EGGNOG TRES LECHES*TOASTED ITALIAN MERINGUE*CANDIED PINE NUT*SPRUCE TIP WHITE CHOCOLATE*CRYSTALIZED "PINE"*SPRUCE TIP EGGNOG
COOKIES FOR SANTA: PAN-BANGING CONFETTI COOKIES*MISO - PEANUT BRITTLE -CHOCOLATE CHUNK COOKIES
Reservations are recommended for all Chef Series Dinners, Tasting Tuesday, Burger Thursday and Special Events.
Phone – 801.274.6264
Address – 6263 S. Holladay Blvd, Holladay, UT 84121
Email – info@francksfood.com