Smokey Flavors, Root Vegetables on Argyll's Fall Menu

The strength of a true gastropub comes from comforting dishes that become attractive as the weather cools off. Yesterday afternoon, chef John Broening stood in front of his staff at Argyll Whisky Beer and presented the fall menu. Smokey fall notes, braised meats, root vegetables and apples and squashes set an autumnal mood at the Uptown eatery.

Broening gave Eater a sneak peek at the menu. Among the highlights, there is the George Dickel Cured Smoked Scottish Salmon, an appetizer made with farmed Scottish salmon, which gets cured for three days with salt, sugar, fresh dill and George Dickel Rye Whiskey.

Braised Short Ribs With Cheddar Mashed Potatoes [Photo: Adam Larkey]

A star of the new menu is the short rib dish. Boneless short ribs are seasoned with Savory Spice black dust coffee and spice rub and braised with onion, carrot, Deschutes Obsidian Stout, tomato and chicken stock. The resulting meat is finished to order with butter, red wine vinegar, and stewed sour cherries. The dish is served on a bed of cheddar mashed potatoes and garnished with breadcrumbs, watercress, pickled onions and shaved fennel.

Braised Short Ribs With Cheddar Mashed Potatoes [Photo: Adam Larkey]

What else is going on at Argyll? Kamuran Mataraci, who has been at the Uptown restaurant since it opened, is now the bar manager and beverage director. Cicerone Ryan Conklin recently departed from the restaurant. Mataraci, who came from Ste. Ellie, also worked at the Kitchen Denver and Old Major.

The fall menu, which you can find below, is now available at Argyll. The restaurant is open for lunch and dinner daily and serves brunch on the weekend.

· Modern Gastropub: The Early Word on Argyll Whisky Beer [EDen]
· Sneak Peek: Argyll Whisky Beer Now Open [EDen]