Grilled pineapple, roasted corn and black bean salsa, country buttermilk ranch, basil pesto, fried egg, and dill pickle chips are just a few of the many toppings available at The Counter Custom Built Burgers. The premium West Coast cult burger concept, known for offering more than 300,000 possible combinations, will open its first New York City outpost in the heart of Times Square on December 20. This will be the 26th U.S. location.
The Counter announced the buyback of The Counter Honolulu from co-owner DK Kodama.
DK Kodama, one of the three local owners of The Counter Honolulu, will sell his interest in Counter Kahala LLC, giving the company majority ownership of the restaurant. Two of the three co-owners, Ed Robles and Pablo Buckingham, will continue to be partners of the restaurant that will operate per usual.
The Counter Custom Built Burgers, a premium burger concept known for offering more than 300,000 possible combinations, will open its sixth Northern California location in San Mateo on November 22.
There’s Abita Purple Haze and Magic Hat #9, Anchor Steam and Bell’s Hell Hath No Fury, Sam Adams Winterfest and Troegs Dreamweaver.
These and hundreds of other craft and seasonal brews are being downed by Americans at an increasing pace, a trend noticed by more owners of pubs and restaurants.
In fact, the continuing growth of microbreweries and craft beers across the U.S. provides restaurant operators with greater opportunities to use suds to differentiate their businesses from competitors.
On August 2, Treasury Secretary Timothy Geithner wrote an op-ed in the New York Times with the title, “Welcome to the Recovery.” Despite the brash headline, Geithner was cautiously optimistic about the direction of the economy.
“Recoveries that follow financial crises are typically a hard climb,” he wrote. “That is reality. The process of repair means economic growth will come slower than we would like. But despite these challenges, there is good news to report.”
As restaurants look to establish extra color and flavor in their menus, they are discovering that they can easily add a little bit of blue—blue cheese, that is.
Americans are increasingly experimenting with more robust flavors, so the big, flavorful, and salty taste of blue cheese is no longer restricted to wine and cheese parties and white tablecloth bistros. It’s part of everyday restaurant life.