No. 62: The Scotch Egg from Argyll Whisky Beer
1035 East 17th Avenue
Argyll began its life at a time when the word "gastropub" was still a novelty in Denver, and it survived a three-year hiatus after owner Robert Thompson closed down his restaurant in Cherry Creek North and waited for the right space to open in Uptown. But instead of seeming like a tired resurrection of a worn-out concept, the new Argyll improved on its take on British food with Indian flourishes, by keeping what was playful and delicious when it first opened, adding flair from chef John Broening and modernizing the bar program with craft cocktails, a big list of esoteric beers and a focus on whisky (and whiskey) from around the globe. One dish that survived the move, although in a slightly different form, is Argyll's Scotch egg, which first made its appearance as a brunch item at the old location.
See also: 100 Favorite Dishes of 2014More »