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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 ourcommitmentto 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 parmesanfries are tossed with some Italian parsley, some truffle oil and someparmesan.

"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 achar-boilerwhich 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.

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