COUNTER THE NORM

Counter 3. Five. VII is the embodiment of two simple truths: great food should be accessible and fine dining is meant to be shared. Our unique kitchen-facing counter provides an immersive dining atmosphere where every seat is the best in the house. When you dine at our counter, we don’t just bring our food to you. We create an experience, together.

Want to know more? Take a behind the scenes look at the creation of Counter 3. FIVE. VII.

WATCH THE VIDEO →

EACH COURSE AN EXPERIENCE

We must confess: our menu isn’t like other menus. Here, selection is everything. Choose either our 3-course, FIVE-course, or VII-course offerings with optional wine pairings to enjoy our fresh and ever changing menu from the minds of the culinary team. Our food changes with the seasons for a unique dining experience you won’t find anywhere (or anytime) else in ATX.

Eric Earthman

OWNER

With over a decade of experience in the food and beverage industry, Texas native Eric Earthman began his culinary journey waiting tables at the historic Napoleon House restaurant in the New Orleans French Quarter while earning a Bachelor’s degree in Business Management from Loyola University.

Before returning home to Texas after graduating, Earthman traveled the globe and immersed himself in the culture and cuisines of Europe, South America, and Central America. With a newfound appreciation for the culinary world, Earthman enrolled in Le Cordon Bleu College of Culinary Arts where he graduated at the top of his class.

Upon graduating culinary school, Earthman quickly worked his way up through the ranks of many fine-dining kitchens including Roy's Austin in 2006, where Eric and Lawrence worked together for the first time.  Most recently Eric served as Executive Chef at the Stephen F. Austin Intercontinental Hotel.

As owner at COUNTER 3. FIVE. VII, Earthman brings a unique blend of business savvy, culinary artistry, and industry knowledge to this contemporary cuisine focused restaurant.

Lawrence Kocurek

EXECUTIVE CHEF PARTNER

Austin native Lawrence Kocurek left home to train at the French Culinary Institute in New York City before working his way up in various New York kitchens helmed by acclaimed chefs Rocco DiSpirito, David Bouley, Pierre Schultz, and Tien Ho.

After returning to Austin, Kocurek trained and worked alongside Chefs David Bull and Roy Yamaguchi before being hired as executive chef at Roy’s Austin.  In 2009, Kocurek opened his own business, Kocurek Family Charcuterie, a true passion project for this classically trained chef.  Kocurek has most recently served as chef de cuisine at Stories Restaurant at Hyatt Lost Pines Resort, as well as chef de cuisine at TRACE, The W Hotel’s fine dining restaurant.

As executive chef and partner at COUNTER 3. FIVE. VII, Kocurek brings his local flare and minimalist approach, coupled with a passion for seasonal regional and national products, to this contemporary cuisine focused restaurant.