Most fabulous burger
They call it the Lark burger, but it’s really a love burger. With a precise little pat of herbed butter tucked inside each patty, the burger self-bastes while it cooks. “We keep tweaking it,” says Larkspur Chef-owner Thomas Salamunovich. “The tomatoes are organic and are grown just for us, and ripened in a special warehouse. The lettuce is hydroponic, which results in a higher water content. We changed the bun last year. Really it just keeps evolving, like us.” As long as the truffled fries stay the same, we’re set.
Burgers are certainly nothing new, but they’re becoming standard fare at both high-brow and low-brow establishments. Just ask the folks at Bully Ranch in Vail and The Gashouse in Edwards.