All-natural burgers in town

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.