New Restaurant Elevates Burgers Beyond Buns

Byron Robert Salazar, owner of Turf and Surf Burgers, said he's always liked the way seafood shops present their goods: rows of fresh fish laid out nicely inside a glass display. You see the fish want and that's the one you get.

That's why he set up the counter at the new restaurant in the same way: you can see how fresh the salmon or rib eye or ground turkey burger is and pick out your cut, if you prefer.

"I always just loved seeing the visuals," Salazar said. "That's what I wanted to have here."

The restaurant, located in the former TCBY store at 51 Mt. Bethel Road in Warren, has been redone in a rustic California style, with seating for more than 30. Salazar refurbished wine barrels purchased from a Pennsylvania winery that serve as table bases and hold up the counter.

Salazar quietly opened the restaurant March 27, giving the staff time to get used to some of the original features of Turf and Surf Burgers.

Such as the choice of serving styles—want burger flavor but not the carb-heavy bread bun? No problem, order it on a salad—or bed of rice, white or savory Spanish style.

Want a tasty alternative to beef burger? How about a turkey burger, made from a freshly roasted turkey, marinated in a special Salazar-family recipe, a ground at the restaurant.

"It's set up like it's going in the oven, but instead we grind it up," Salazar said.

Or try the lamb burger...or have salmon.

The Turf and Surf's menu offers variety, but Salazar said it could still change.

"I don't want to be held to just one type of food," he said, adding that he'll follow his customers' tastes.

But ultimately, Salazar said, he knows the restaurant's success may depend on two traits.

"It's just about cooking the food right and getting it out to people so they enjoy their visit," he said.