Jule Kake and Heart Shapes

Finn's Café has been a Norwegian staple in the Salt Lake Community for over 50 years. Finn’s tip: try the Jule Kake French Toast for Saturday brunch. Photos by Catherine Blakemore

Finn's Café has been a Norwegian staple in the Salt Lake Community for over 50 years. Finn’s tip: try the Jule Kake French Toast for Saturday brunch. Photos by Catherine Blakemore

A Norwegian Salt Lake City staple for over 50 years, Finn Gurholt, proprietor, is part of the Gurholt family that created Finn’s Frozen Roquefort dressing on salads in heart-shaped bowls and Norwegian Waffles with cardamom and Lingonberries.

Mina Roeisland, sophomore international business major from Norway, said that it is great to have the option to go to Finn’s Cafe but had a bit of criticism on the authenticity of the food.

Finn’s Café’s lunch salads come in little heart-shaped bowls. Finn’s tip: try their Frozen Roquefort salad dressing for lunch with the Finn’s Reuben Sandwich.

Finn’s Café’s lunch salads come in little heart-shaped bowls. Finn’s tip: try their Frozen Roquefort salad dressing for lunch with the Finn’s Reuben Sandwich.

“I asked for Norwegian Waffles last time I was there, and it wasn't even close!” Roeisland said. “At least they tried.”

Nathan Marabello has been working at Finn’s for just under two months and also thinks the restaurant could be a little more authentic.

“While it's a Norwegian restaurant, I think it could be influenced a little more,” Marabello said. “But that's coming from a straight up Swedish person. I do think it's fun, though. It shows just a small amount of culture, maybe of their diets in the morning and afternoon.”

Marabello’s favorite Finn’s item on the menu is the Jule Kake French Toast. “Jule Kake” means “Christmas cake” and is a type of bread that is traditional around Christmastime in Norway or Scandinavia.

As a student at Salt Lake Community College, Marabello recommends Westminster students come eat at Finn’s because of its quality and proximity to campus.

“But mainly because it's not your average American diner,” Marabello said. “It's not like a hangover-cure type of breakfast place. It has more class, better food and better quality.”