Colorado’s Larkburger opening in Overland Park

The Larkburger with Black Angus beef, lettuce, tomato, onion, pickle and house sauce.
The Larkburger with Black Angus beef, lettuce, tomato, onion, pickle and house sauce. Larkburger

Larkburger, a fast-casual, “chef-driven” gourmet burger chain, is entering the market with a new Overland Park location — its first outside of its home state of Colorado.

It plans to open in a new multitenant building now under construction on the Metcalf side of Corbin Park, just south of 135th Street in Overland Park.

A late 2016 or early 2017 opening is scheduled. The 2,400-square-foot restaurant will seat 75 people. It will have 25 to 35 employees and will host a hiring fair this fall.

Adam Baker, co-founder and chief executive officer of Larkburger in Denver, said he wanted the company’s first out-of-state expansion to be close to its home state, and he liked the Overland Park demographics. He plans as many as six or seven more locations in the area.

Baker said Larkburger got its start in 1999 when the Larkburger was first featured on the menu of chef Thomas Salamunovich’s fine-dining Larkspur Restaurant in Vail, Colo.

In 2006, Baker and Salamunovich opened the first Larkburger restaurant in Edwards, Colo., featuring the famed burger in a fast-casual environment. There are now a dozen locations in Colorado.

Its made-from-scratch burgers include the Larkburger (black angus beef with lettuce, tomato, onion, pickle and house sauce), along with a truffle burger with truffle aioli, Amy burger (a vegetarian burger with roasted mushroom and griddled onion), classic BLT, turkey burger and chicken burger (with adobo chicken breast, crispy jalapeño and chipotle sauce).

Other menu items include the chopped kale salad (kale, carrot, cucumber, radish, red onion, soybean, cilantro, sesame seed and miso-ginger vinaigrette), truffle and Parmesan french fries (using hand-cut, skin-on russet potatoes), edamame and black angus red chili, as well as fresh lemonade, beer, wine and milkshakes using Boulder ice cream.

Even after 10 years, Baker said he eats at one of the restaurants about four times a week. The tuna burger (grilled ahi tuna steak with wasabi-ginger dressing) is his current favorite.

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Joyce Smith: 816-234-4692, @JoyceKC