They come pink and juicy and very tasty- something that is very hard to find these days due to the E-Coli concerns. However E-Coli isn't a big risk for those who are in control of their process. It's a much bigger risk for those buying pre-ground beef from the common suppliers. Yes, if you didn't grind it yourself, you better cook it down. But if you know what you are doing, you can have it rare and safe. Most restaurants don't care enough to do it well.
Frankly, I had given up on finding a good burger. Tasteless grayburgers seemed to be the rule everywhere. Sure I could get a good one at a high-end steak house, but I can't pay money like that like that often. When I first discovered the marquee for The Counter my hopes weren't high, but I thought if they were claiming to have great burgers I could at least give them a shot.
What I got far exceeded my expectations. Not only were they pink and juicy as I remembered from the old days when rare was common, but the list of toppings was extraordinary. You must check out the menu at the link below. Also we are talking about 100% Angus beef, hormone and antibiotic free, humanely raised and handled at a particular single Montana ranch. These people are serious about controlling their process and delivering a good burger at a reasonable price and know what they are doing. I was surprised it is a chain restaurant.
Decor- modern, sleek, clean, airy. Very well designed interior. Atmosphere- cheerful. Full bar and a decent selection of good brews on tap as well as a wide selection of high-end brews in bottles. Local brews, Belgians, etc. The most finicky beer connoisseur will be able to find something. Service- variable. Some of the waitstaff are pros, others less so. None have been unpleasant so far. They're mostly pretty young, and it's probably a first job for some of them. But so what? It's a burger joint. With awesome flavors. And it's fun.
Anyway- lots of good particulars (including menu) at their site: http://www.thecounterburger.com/Carls...