Argyll, a gastro-pub that became popular in Cherry Creek but shuttered over two years ago, will reopen in the Las Margaritas space in Uptown. The staple Mexican restaurant, located at 1035 E 17th Avenue, will close its doors after over 19 years at this location in the next few weeks, confirmed its owner.
A remodel will follow to transform the space into the new home of Argyll Whisky Beer, a slightly updated name for the pub. The kitchen will be expanded and so will the bar area. The name change is meant to bring an emphasis on the beverage program which will include the largest whisky library in the state of Colorado with an emphasis on single malt whiskys. The whisky and beer menus will be displayed for guests on IPads alongside historical and factual tidbits on the spirits for those ready for some geeky information.
Argyll is owned by restaurateur Robert Thompson of the Seasoned Development group which includes Le Grand Bistro and Punch Bowl Social. Back in July, Thompson was joined at Le Grand by chef John Broening. The two previously
collaborated at Brasserie Rouge, a short-lived but highly acclaimed restaurant in LoDo that was named, among others, Best New Restaurant by Westword, Best French Restaurant by the Denver Post, and listed among the Nation's Best New Restaurants by Gourmet Magazine.
Chef John Broening will serve as executive chef at Argyll when the restaurant opens in the next few months. At its original location, which was half the size of the new space, the gastropub served a popular twist on a Scotch egg, as well as a beloved mac 'n cheese dish. Those will reappear on the menu, promises Thompson. "We will keep it affordable. John and I will spend some time traveling to Chicago and other places to figure out what this iteration of Argyll will be. We are not reinventing the wheel though - just trying to create a better version of what we had," Thompson explains. One sure addition to the food menu will be a seafood sausage made in-house. The core philosophy of a gastropub, including using every part of the pig will guide the creation of other items.
Thompson has been looking for the right space for Argyll for over two years and he is thrilled to have finally inked a deal for the pub. "There's a lot of emotion attached to it for me. I opened Argyll at a time when I was reinventing my company and my career. It was just a hard to make it work in Cherry Creek because of the expensive space, basement location, and the fact that people simply don't drink in that neighborhood after 9 o'clock," said Thompson. With more space to dine and a neighborhood that stays out later, Argyll 2.0 seems to have the elements needed to execute Thompson's vision for a traditional gastropub.
· Le Grand Bistro Brings Chef John Broening on Board [EDen]
· Robert Thompson and The Revival of Brasserie Dining at Le Grand Bistro & Oyster Bar [EDen]
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