Beyond burgers at The Counter
May 27th, 2016
PHOTOS BY NADINE KAM / firstname.lastname@example.org
Korean BBQ steak fills one of the new sandwiches at The Counter, and it is da bomb!
If you haven't been to The Counter Custom Burgers in a while, it may be time for another visit. The Kahala Mall restaurant specializing in create-your-own burgers has launched a new menu that includes a handful of options to the beef burger, just because many diners want a little more variety in their lives.
New protein options on the create-your-own burger menu include a jumbo lump crabcake, Southern fried chicken and Korean BBQ grilled skirt steak that's a new favorite of mine. In chef Matthew Lindblom's hands, it's true to local expectations. Order these your way with your pick of dozens of toppings and sauces, or order it their way as described in the photos below.
Also new are:
WTF ("Why the Face" sandwich): A ground turkey patty is topped with provolone, applewood-smoked bacon, pickles, and house mustard on a Hawaiian bun, accompanied by salt &and vinegar kettle chips. Currently $12.50.
Crab Encounter: a jumbo lump crab cake sits atop a salad of organic mixed greens, tomatoes, roasted red peppers, applewood-smoked bacon, scallions and chopped egg, with honey dijon dressing.
The Counter's loaded tots are rolled in pimento cheese with bits of applewood smoked bacon, sprinkled with green onions and served with buttermilk ranch sauce.
And, although alcohol is served here, it's still a kid-friendly place, with an activity book and crayons for little ones with excess energy.
The Counter Custom Burgers is at Kahala Mall, 4211 Waialae Ave. Call 739-5100.
Following the flirtation with Korea, it's back to the U.S. and Southern inspiration with this buttermilk-brined fried chicken sandwich with jalapeño jack, coleslaw, fresh jalapeños, and honey dijon on a brioche bun. Recently, $14.
The "Bison & Brie" salad is great for carnivores who want to balance their meat-eating habit with greens once in a while. The brie blankets the organic bison patty that sits atop a kale salad with accents of carrots, cranberries and jalapeño slices.
The "Holy Crab" sandwich comprises a thick housemade crabcake topped with jalapeño jack, tomatoes, pickles, coleslaw, sliced jalapeños and housemade Thousand Island dressing on a sweet Hawaiian bun. Recently, $17.
There's more than one way to drink in one of The Counter's shakes. Brandon Maxwell tackles the "Birthday Cake" that includes confetti cake mix and rainbow sprinkles. Other options include the "Pineapple Upside Down," "Caramel Java Malt," "Apple Crumble" or "Nutella & Salted Pretzel." Spiked shakes are also available, or just make your own from their roster of ingredients.
Housemade fried dill pickles are served with apricot sauce, but for those who don't do sweet-sour, request the ranch.
There's a nice spice to grilled wings drenched in a sweet Sriracha sauce, then served with celery and a Sriracha dipping sauce that really isn't necessary. There's plenty of flavor in the wings. There's also a standard Buffalo-style option.
Nadine Kam is Style Editor and staff restaurant critic at the Honolulu Star-Advertiser; her food coverage in print in Wednesday's Crave section. Contact her via email at email@example.com and follow her on Twitter, Instagram and Rebel Mouse.