NORTH COUNTY TIMES
January 2010
“Craving a 1/3-pound turkey burger on an English muffin, topped with soft ripened brie, black olives, jalapenos, sprouts, dill pickle chips and ginger soy glaze? It sounds like an odd combination, and one that's impossible to find -- but at The Counter in Carlsbad, the burger creations are almost endless...”
PCC COURIER
November 2009
“The burgers explode with a nice flavor as you bite into them. The patty could stand on its own as an excellent meal but when paired with The Counter's high quality ingredients it becomes a whole new force to be reckoned with, a force you will gladly wrap your hands around.”
ACCESS ATLANTA
August 2009
“Which brings us to the bottom line: Fresh beef, well-seasoned and cooked in a manner that keeps it juicy, is what makes a better burger; a fresh bun and toppings bring it all together. This is the only one of the five places where you can get a blood rare burger. Confident or crazy, it's certainly a testament to the freshly ground all-natural beef.”
BURGER BUSINESS
June 2009
“Jeff Weinstein opened the first The Counter burger restaurant in Santa Monica, Calif., in 2003. Now there are 21 locations, including 11 in California and single outposts in Ireland and Australia. The concept remains a celebration of customization...”
BUSINESSWEEK
June 2009
“When last we heard from Jeff Weinstein, the man behind the hip and popular burger eatery, The Counter, it was 2008. At the time, Weinstein had developed a loyal following designed around his build-your-own burger concept (over 300,000 possible combinations made from beef, ahi tuna, chicken, turkey, or veggie burgers and topped with everything from roasted corn to Danish blue cheese) in Santa Monica, California. In the blink of an eye, Weinstein had created that rarest of creatures: a bonafide phenomenon.”
KIDS LA MAGAZINE
Fall 2009
“Kids love ordering off the clipboard given to each guest. They get a sense of independence deciding what burger masterpiece they'll create from scratch (though with untraditional choices like apricot sauce, sun-dried tomato vinaigrette and peanut sauce, they may need some help from mom and dad).”
RESTAURANTS & INSTITUTIONS
October 2009
“To stand out from an ever-widening array of contenders, chefs are getting creative with non-beef-based builds. Calif.-based chain The Counter features a different offbeat burger monthly, usually with a nonbeef patty. In October, it was a halibut burger topped with spicy jicama, roasted red peppers, baby greens, Bermuda and green onion, and chimichurri sauce.”
CHICAGO TRIBUNE
November 2008
Meatless no longer means tasteless This nicely grilled and seasoned patty of panko bread crumbs, beans, corn, cranberries, mushrooms and more is delicious all by itself.
