larkburgerWith today’s opening of Larkburger in Boulder, the local haute burger trend gains more traction.

The idea at this eatery is a quick-service–but not fast-food–version of the burger, fry, and shake combo. And it works perfectly. Picture a cooked-to-order burger made from all-natural Black Angus beef, melted Tillamook cheese, crisp leaf lettuce, fresh tomato, sliced onions, and home-made special sauce, all sandwiched between a toasty all-natural bun. Round out the meal with an excellent all-natural milkshake and hand-cut truffle-and-Parmesan fries.

The spot has healthy options too: Trade the fries for an organic field green salad or edamame, or swap the beef patty for ground turkey, tuna, or a portobello mushroom.

Larkburger is the brain child of Vail chef Thomas Salamunovich. When he saw how popular the burger was at his high-end restaurant Larkspur, Salamunovich decided to open a restaurant dedicated to that all-American meal. The first Larkburger opened in Edwards in December 2006, and it was an immediate hit–making it only a matter of time before the spot expanded.

With Larkburger’s all-natural, environmentally-conscious focus (compostable cups and salad containers, a wood paneling crafted from naturally fallen cypress trees, fryer oil recycled into bio-diesel), Boulder is the ideal spot for a second location.

2525 Arapahoe Road, Boulder, 303-444-1487

Amanda M. Faison
Amanda M. Faison
Freelance writer Amanda M. Faison spent 20 years at 5280 Magazine, 12 of those as Food Editor.