Franck’s
On October 28th and 31st Franck’s will be hosting an “adult trick or treat” menu which promises a “ghoulishly good time”. Priced at $86.66 per person, the colorfully themed menu reads as follows:
- Amuse of “orange” sweet meat pumpkin mousse, pickled feta, masala-orange brown butter, variegated sage, malted & salted peanut
- “Green” chlorophyll cream polenta, Mandi’s garden mustard greens, blistered green grapes, Thai basil crusted Thai snapper, sour snow pea’s, rock shrimp
- “Purple” cabbage & lager emulsion, huckleberry mustard, dehydrated gruyere, lager cream
- “Red” wagyu X sirloin cap, beet & red potato puree, BBQ beets, preserved last years cherries, smoked cherry- tomato, red potato crisps, BBQ tallow
- “Black” charcoal donut, vanilla bean cream filled, warm candy corn “ink”, shattered dark chocolate cookie, candied sesame
- Grab bag, miso chocolate chip cookies-crystalized corn flake trail mix, cider caramels
Note, Franck’s regular menu will not be served on these two evenings.
Acme Bar Co.
Over in Sugar House, the tiki-powered Acme have made a timely update. Now through the end of October – the lively bar has been given a seasonally apropos refurbish. Beyond the re-imagined spooky space, the team are promising, “terrifying tropical cocktails, scary snacks and our new, covered and heated patio cabana bar!” Acme open Wednesday through Saturdays, from 5.00 p.m.
If you still haven’t stopped by ACME, here’s a preview I wrote just under a year ago. The creative bar has continued to evolve ever since.
Log Haven
Haunted Haven is back again at this fine dining spot. The Millcreek canyon restaurant will feature a spooky makeover as well as several menu and drink specials. As ever Log Haven are encouraging diners to come dressed in their scariest attire too. More info.
Flanker
The ultra-popular tiki popup at Flanker in The Gateway has been given a spooky respin. This week the restaurant and bar confirmed, “Escape to Paranormal Parlor stowed away inside the speakeasy Parlor bar which has been transformed into an immersive Halloween Themed tiki pop-up cocktail experience. Master mixologist Francesco Lafranconi has created a specialty cocktail menu drawing upon fresh island flavors and influenced by historic tiki cocktails, each with its own unique Halloween vessel and presentation. PLEASE NOTE: Reservations are recommended, they are slotted for 90 mins. If time allows patrons are welcome to stay longer, on busier nights guests are asked to make way to the 360 Bar or Sporting Club. We’re required to affix a price ($1), this is not a charge. Open Mon – Sat through November 1st, 2023”
Grand America
Grand America is getting into the spirit by transforming the hotel’s Gibson Lounge into a ghostly affair. The hotels signature bar will be renamed ‘ghost of gibson’ through the end of October. The themed bar experience will feature, “ghoulish décor, spooky seasonal cocktails and plenty of photo opps.”
Decked out in Halloween décor, drink specials include the likes of the vampire’s kiss, the gravedigger and the creepy colada mocktail paired with similarly on brand dishes like monster meatballs, haunted “ham” burger and riga-boney.
Purchase a subscription
Subscribe to our paid newsletter for $5 and help keep our stories free of automated advertising
Subscribe NowOther useful links
- Free newsletter – signup and receive our weekly newsletter for free
- Food talk group – chew the fat with other like-minded Utah foodies over on Facebook.
- Best of SLC 2024 – what you can’t miss in the Beehive right now.
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC. I’m a multiple-award winning journalist and have written in myopic detail about the Salt Lake City dining scene for the better part of seventeen years.
I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV. Pause those credits, yep, that’s me! I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. What they’re saying about me: “Not inaccurate”, “I thought he was older”, “I don’t share his feelings”.
Want to know more? This is why I am the way I am.
This article may contain content provided by one of our paid partners. These are some of the best businesses in Utah. For a list of all our current and past relationships see our partnership history page.