Upon walking into Frida’s it felt like a modern take on Día de los Muertos. Bright colors, traditional masks, and macabre paintings decorated the dining area, while the plates and serving dishes were all bright white and in interesting, contemporary shapes. The setting was very comfortable as tables were located with an appropriate distance apart, the lighting didn’t cause for any strain when reading the menu, and staff members worked with purpose.
My guest and I proposed that we were not in Salt Lake City anymore, as the ambiance and décor made us feel like we were in a trendy location that has a more competitive culinary edge than Salt Lake City!
The space was absolutely clean. The tables were clean, set up and ready to go. The dishes and stemware that were placed on the tables were ready to be used without any residue of lip-stick. There weren’t any crumbs on the chairs. The bathrooms were equally unblemished, which is always comforting.
The server was very attentive having some kind of ESP when something was just a thought in my mind stopping by the table and allowing me to speak. In short, the service was professional and appropriately paced. The server was warm, friendly, and knowledgeable of the menu.
The chef was able to present all dishes, including the amuse bouche, with class. You could certainly tell what what you were about to consume. My guest describes what she ordered: I started with an absolutely wonderful thick and creamy sweet potato bisque, topped with a habañero foam and a toasted baguette slice. It was so tasty and inviting that I practically licked the bowl clean. For my main course, I ordered the “Veggie Duet”, which consisted of two main dishes: a giant, balsamic-roasted portobello cap covered with roasted peppers, zucchini, tomatoes, and cheese, and two pieces of roasted eggplant covered in a stiffer grilled Mexican cheese. Accompanying these was a pyramid of beautiful green rice with a nice heat to it. Everything had a nice roasted taste to it.
The opinion is that the food tasted very fresh and the chef was able to produce a flavorful vegetarian dish, which is a difficult task especially when achieving the right amount of heat.
Frida’s staple soup, as mentioned above, is a soup that is one-of a kind in taste and presentation. The flavors mesh well and is reason alone to head over to Frida’s.
However, the pollo poblano, described on their menu as a cream cheese & poblano-stuffed chicken breast with poblano cream along with sweet corn polenta and sautéed kale was over powered by the cream and lacked any heat of the poblano. The dish could have used more spice or even salt to have made the dish better.
I have been to Frida’s before and would give them a hands down rating of “Damn, somebody needs to contact the Michelin Man”, however, with the disappointment of the pollo poblano that invited me to feel like I was in an Italian restaurant, not Frida’s, makes me surprisingly consider another rating.