Argyll |
| Address: 2700 E. 3rd Avenue |
| Cross Streets: 3rd Ave and Clayton |
| Phone: 720-382-1117 |
| Price: $$ |
| Reservations: No |
| Hours: L-D: Daily BR: Sun |
Argyll is a Gastropub—what is that? It is a British term for a “public house” specializing in high-quality food. That totally describes the latest addition to Cherry Creek North. Walk down stairs and enjoy the great looking patio or come on in and take a seat at the bar or comfortable tables with plaid covered chairs, banquette seating, big windows, warm colors, and super lighting. The food is definitely upscale pub food with fresh ingredients and lots of taste and flavor in each dish. Start with a Scotch egg wrapped in sausage, olives in pepper flakes, chicken liver pate or house made chips. Oysters, a poached artichoke with Worcestershire aioli, mussels, “macheese”, and lamb kebabs are other small plates. Add onion soup, carpaccio, asparagus with a duck poached egg and warm frisee, a haricot vert salad, or Caesar and enjoy sharing. Entrees range from half chicken with risotto, short ribs of beef, fish and chips, halibut, hanger steak, rack of lamb, and cassoulet to burgers of every ilk, pasta, and mac and cheese. End with outrageous desserts. There is a great drink, wine and beer list, and service is friendly and efficient. Lunch offers sandwiches that include a duck egg with lardoons, gruyere and frisee or fresh halibut. Argyll is upbeat and fun with good food, affordable prices, and a perfect atmosphere for people to gather. |
Monday, August 30, 2010
Argyll in Denver Colorado
Saturday, August 21, 2010
Argyll in Denver Colorado
Restaurant Description:
Despite the "gastropub" label, Argyll is a nice, comfortable basement restaurant that also happens to pour a nice glass of whiskey and pull a fine pint of Murphy's. But alcoholic amusements aside, the real draw at Robert Thompson's place is the food, thanks to the kitchen being run by chef Sergio Romero. These guys are masters of the subtle twist -- turning fairly standard, pub-ish comfort foods (Scotch eggs and chips and the like) into true masterworks, then bringing that same skill to bear on more upscale plates as well. Don't miss anything that has a sauce as an integral component, and be sure to save enough digestive real estate for at least two baskets of the pub chips with malt vinegar gastrique. They may just be the best potato chips you've ever had.