100 Favorite Dishes: the Scotch Egg at Argyll Whisky Beer

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No. 62: The Scotch Egg from Argyll Whisky Beer
1035 East 17th Avenue
303-847-0850

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.

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100 Favorite Dishes: Braised Brisket Sandwich from Masterpiece Delicatessen

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No. 63: Braised Brisket Sandwich from Masterpiece Deli
1575 Central Street
303-561-3354

Masterpiece Deli has been chugging along, serving destination-worthy sandwiches to a neighborhood crowd, since 2008 -- almost an eternity in LoHi years, where some of the hottest restaurants can measure their lifespans in months. These days, Justin Brunson's other restaurant, Old Major, gets most of the attention, but Masterpiece still fills its tiny space to overflowing every day, offering consistently good and innovative sandwiches in an almost Manhattan-like ambiance. The cramped quarters, high ceilings and looming shelves make it feel like the entire place is about to collapse around you, but one bite -- in our case, of the braised beef brisket sandwich -- will center your attention on only one thing: the next bite.

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100 Favorite Dishes: Fried Chicken at the Post Brewing Co.

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Fried Chicken from the Post Brewing Co.
105 West Emma Street, Lafayette
303-593-2066

Fried chicken should be easy. After all, there are only two things to get right: the chicken and the breading. But the truth is, fried chicken is one of the easiest dishes for a restaurant to get wrong. It's rare to find perfectly moist and tender white and dark meat coated in a crisp and spicy shell that doesn't fall off the chicken if you even look at it funny. And while some of the big chains have perfected technique, they've sacrificed quality ingredients. So the Post's fried chicken is a rare bird indeed: juicy and flavorful flesh robed in a peppery crust in just the right proportion.

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100 Favorite Dishes: Czech Potato Pancakes at Sobo 151

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Czech Potato Pancakes from Sobo 151 Bar & Grill
151 South Broadway
303-778-1560

Sobo 151 isn't known as a culinary destination, but those with a hankering for hockey and hearty Czech fare will always head here. When you're watching the Avs -- or playing billiards or trivia, or even listening to live music -- big mugs of lager and big plates of goulash, sausage and schnitzel are the perfect accompaniments on a cold winter night. Our favorite from Sobo's Czech menu (the kitchen also turns out some pretty decent American bar standards) are the bramboracky, crisp-edged potato pancakes that epitomize the simple preparations and rustic flavors of Slavic cuisine.

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100 Favorite Dishes: Shoo-fly Pie from Long i Pie

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Three pies from Long i. The Shoo-fly is the back-right pie that sells far quicker than molasses.
Shoo-fly Pie from the Long i Pie Shop
thelongipie.com

The Long i Pie Shop isn't really a shop, it's a mobile vendor based out of a 1966 Airstream trailer named Stella. You can order pie on the bakery's website and pick it up at any number of locations; delivery is also an option. The pie varieties -- both sweet and savory -- change frequently, but right now shoo-fly pie is on the seasonal rotation. Shoo-fly is a pie traditionally found in Pennsylvania Amish country and is made with molasses, giving the filling an almost jet-black hue and sweet, mineral flavor. Owner Sauna Lott bakes her pies in cast-iron pans, which results in a thick but flaky crust that's the perfect complement to the rich filling.

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100 Favorite Dishes: Ronnie's Favorite at Rosenberg's Bagels and Deli

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No. 67 Ronnie's Favorite at Rosenberg's Bagels and Deli
725 East 26th Avenue
720-440-9880

By now, the story of of Josh Pollack, owner of Rosenberg's Bagels and Deli, and his water-treatment system set up to mimic the chemistry of New York City's bagel-perfect H2O is practically the stuff of legend. Even if you think that the story doesn't hold water and that Denver's own is just fine for boiling great bagels, there's no denying that Rosenberg's hits all the right notes when it comes to great New York-style deli offerings. Take the Ronnie's Favorite, for example: Sure, it's a pretty good bagel, but the ingredients between the bread are what take it from good to great.

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100 Favorite Dishes: Ham and Cheese Tartita from Maria Empanada

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No. 68 Ham and Cheese Tartita at Maria Empanada
1298 South Broadway
303-934-2221

Almost every country has its version of a portable dough pocket filled with savory ingredients: Polish pierogies, Welsh pasties, Indian samosas. In Argentina, empanadas are the snack of choice in cafes or on the go, whether with a coffee or a glass of wine. The display cases at Maria Empanada may feature a dozen different varieties on any given day filled with seasoned ground beef, corn, chicken, spinach or mushrooms. Big deep-dish tartas can be purchased whole or by the wedge, but the miniature versions -- tartitas -- have just the right ratio of flaky crust to ham-studded creamy filling.

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100 Favorite Dishes: Charred Tahini Cauliflower at Biker Jim's Gourmet Dogs

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No. 69 Charred Tahini Cauliflower at Biker Jim's Gourmet Dogs2148 Larimer Street
720-746-9355

Jim Pettinger, the "Biker Jim" behind two restaurants, a cart and a food truck, didn't get to where he is by serving vegetables. He didn't impress celebrity chef Anthony Bourdain with a salad. He did it with sausages made with such game meats as duck, reindeer, rattlesnake and boar, all topped with a squiggle of cream cheese and Coca-Cola-caramelized onions. So when it comes to plain old cauliflower, Pettinger applies the same logic as he does with the rest of the menu, serving something that tastes so good you don't care whether it's yak or one of the most boring and ubiquitous vegetables around.

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100 Favorite Dishes: Venezuelan Tostadas at Empanada Express Grill

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No. 70 Venezuelan Tostadas at Empanada Express Grill
4301 West 44th Avenue
303-955-8362
We're fans of the namesake Venezuelan savory pastries from Empanada Express Grill; we also have a soft spot in our hearts for the mouthwatering arepas made with griddle-crisped corn flour. But it's a hybrid dish, not a traditional South American staple, that has us head-over-heels in love. The Venezuelan tostadas on the appetizer menu feature all the best of the tiny eatery's kitchen: fruity plantain, perfectly cooked black beans and succulent shredded beef piled together into an irresistible mess that looks at first glance to be nothing more than a quickly made salad.

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100 Favorite Dishes: Oysters at Jax Fish House Glendale

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Danielle Lirette
No. 71 Oysters at Jax Fish House Glendale
650 South Colorado Boulevard
303-756-6449

Now that we're back into months containing the letter "r," it's safe to eat oysters again, right? That old superstition hasn't held much water since the advent of modern refrigeration, but there's some truth to the idea that oysters just taste better as the waters they live in cool. Jax Fish House does a great job of bringing in the freshest and most flavorful bivalves year round; we're particular fans of the fish house's newest metro-area location in the CitySet development in Glendale. The wide-open space with its clean, modern lines and ample sunlight seems perfect for knocking back Kumamotos, Wellfleets or whatever other varieties Jax and its knowledgeable staff are serving up.

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