For much of last week, Kelli, Marin and I were in Vail, Colorado, where friends of ours from Washington were in town for a ski vacation. Needing to satisfy a lunchtime hunger craving one day, we debated where to eat. Vail certainly has no shortage of high-end, white tablecloth (expensive) restaurants, including Larkspur, which is the brainchild of renowned Vail Valley chef Thomas Salamunovich.
Salamunovich has proven himself a gifted and visionary restaurateur, so we decided to check out one of his other Vail Valley offerings – Larkburger, in nearby Edwards. In addition to being gentle on the wallet, Larkburger serves up exactly what we were craving: burgers and fries, but executed to perfection.
What’s more, as if the food didn’t give you enough to love about Larkburger, consider these facts: The kitchen uses energy efficient appliances to reduce consumption. All the food is served in biodegradable, recyclable, and/or compostable containers, including Spudware (cups and utensils made from corn or potato). The oil used to make the french fries is turned into biodiesel at the end of its cooking lifespan. And the wood paneling is all reclaimed timber.