It's rare that a new kitchen deploys a menu as fully-formed as what Counter has done in the Hotel Salem space. Seasonal, local, and supported by a next-level cocktail program (more on that soon), customers can sidle up to the bar (or one of its Essex-street facing tables) and enjoy everything from roasted cauliflower, to duck confit toast to a sublime Diver Scallop entrèe.
At the emotional center of the offerings is Counter's Double Burger. This thing is so delicious we decided to create a content series around it. Chef Justin Perdue notes the Shake Shack/In-N-Out influence, but also the desire to put a "slight twist in ingredients to make it unique to Counter".
Behold, the anatomy of this mighty burger, and rest easy knowing it's served with hand-cut Idaho fries tossed with butter and fresh herbs, as well as house-made ketchup with rosemary and banyuls vinegar.
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