Larkburger prides itself on taking simple ingredients and combining them into thoughtfully composed dishes, says founding partner Thomas Salamunovich.

“We focus our energies on creating a concise menu and we are excited to introduce these  salads to compliment our current offerings,” he says.

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Denver Post YourHub, April 22, 2013 – The city and county of Denver has a program Certifiably Green Denver that not only provides recognition for businesses who achieve excellence in sustainable practices, but also provides no-cost sustainability advisors to any Denver business in order to help implement sustainability practices at any stage of business.  Larkburger has been awarded recognition by Certifiably Green Denver for all four of their Denver Locations: Washington Park, Village West, University Hills and Downtown Denver.

Green practices are used throughout each of Larkburger’s four locations in Denver, so certification was a no-brainer. The business is also a prime example of one that currently operates in a green manner.

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“With his experience in the fast-casual industry and history of developing brands, Jim brings valuable management qualities to Larkburger,” says president Adam Baker. “As Larkburger continues to grow, it is crucial we carefully manage operations and resources, and Jim is the best in his field—not to mention a great fit with our corporate culture.”

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Did you know Larkburger got their name from their heritage – the “larkburger” started at their restaurant in Larkspur? If not, there’s probably a lot you don’t know about this local food chain.

9NEWS Business Reporter Gregg Moss spoke to the president and CEO of Larkburger, Adam Baker, on Thursday morning.

Baker says they are committed to an all-natural product.

“We came from the fine-dining world, we came from a high-level of culinary experience and hospitality, and we’re living in a small town with great restaurants but nothing that’s really accessible, relatively affordable, easy and something you felt really good about bringing your kids to,” Baker said.

Besides fast food, fine dining was the only option in Larkspur. Baker said they decided to open a fast casual restaurant.

“The problem is with fast casual is there’s generally a lot of waste,” Baker said. “There’s a lot of ‘to-go’ and part of the recycling and composting [we do at Larkburger] is part of our commitment to not fill our landfills.”

Baker says their forks, their knives, their spoons, their cups, their lids, the burger boxes and many more of their materials are compostable.

“Except for the ketchup packets,” Baker said. “Not everyone notices, but we did it because it’s the right thing to do.”

Larkburger has big expansion plans. They aren’t only known for their burgers – they’re known for their french fries too.

“A good friend of ours [said] ‘you cannot ever serve a frozen french fry, it has no integrity,’ and we’ve never veered from that.”

Larkburger makes their own french fries, and they cut them at least two times a day. They are only made with Idaho russet potatoes. They rinse them and oil-blanch them and then they finish fry them to crisp the outside. In other words, their fries are “twice fried.” They are seasoned with sea salt. Their truffle parmesan fries are tossed with some Italian parsley, some truffle oil and some parmesan.

“Some of the things we do a little differently is we griddle our buns on the griddle with a little canola oil, it gives the toast a really nice crisp,” Baker said. “We’ve got the certified Angus beef … that’s really consistent and very tasty. We used a char-boiler which is different than a lot of people use. It gives a really good backyard flavor to it.”

Baker says they order tomatoes green so they can ripen them in the restaurant.

In a time when the burger wars are “alive and well,” Larkburger is glad they are contending.

“And that’s going to be the key to our success is building that culture of culinary focus and sticking to our roots and making sure that we make food that we started this business on – which is food that we wanted to eat and the food we wanted to feed our family,” Baker said.

Baker said they have another restaurant planned to open in University Hills. They do not have plans to franchise the restaurants.

Click here to see the 9NEWS segment with Adam Baker

Happy birthday!

Unlike other Denver-area chains that have grown rapidly, neither restaurant plans to offer franchising or to sell out to a larger parent company. They want to evolve slowly and methodically, which they believe will allow them to maintain their unique culture that has helped them achieve success, as they move into new markets.

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“The holiday season is not only a wonderful time to celebrate friends and family but also a time to reflect on those who may not be as fortunate,” said Larkburger President Adam Baker. “We wanted to kick off the opening of our downtown location by giving back to an important cause and, hopefully, helping to make some deserving children’s holiday a bit brighter.”

Ten percent of sales from the downtown restaurant (1617 California Street) over the Dec. 15 weekend will directly benefit the Denver Children’s Home. Guests may also add additional funds to their bill when they pay at the register.

“We at Denver Children’s Home are very impressed by everyone at Larkburger and their dedication to children in our community,” said Rebecca Hea, Executive Director of DCH. “It is an honor to be designated as their charity of choice for this very special event!”

“It got stolen,” Baker said. “The guy who took it rode right past me.”

Still, the 41-year-old restaurateur has become an avid bike enthusiast, with a stable of five bicycles and a dirt bike motorcycle worth thousands of dollars total.

He rides for fun and exercise, but also challenges himself in races such as the grueling, 161-mile La Ruta de los Conquistadores in Costa Rica, a four-stage race billed as the world’s …

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