Last week marked the opening of Larkburger in Boulder (the original outfit is in Vail), and I'm psyched. The brainchild of Chef Thomas Salamunovich and business partner Adam Baker, it's a spinoff of Vail's renowned Larkspur Restaurant. I'm happy to report that not only is the food outstanding (the truffle-parmesan fries, pictured here, are a decadent treat), but the entire ethos is earth friendly and affordable. (No, healthy and eco food is NOT just for the elite.) You can get a side of edamame (soybeans) or an organic salad to go with your antibiotic- and hormone-free beef burger, or go fully veg with the roasted portobello and griddled onion burger. My personal favorite at lunch yesterday was the tuna burger with wasabi-ginger sauce and cilantro. All the fryer oil is recycled for biodiesel, the to-go utensils and cups are compostable, even the wood on the walls is from reclaimed timber. This is quick food that's still healthy and conscious -- a trend that should be noted and repeated.
