A couple of weeks short of a year from Argyll Whisky Beer's opening, executive chef John Broening is departing from the Uptown gastropub. "I feel my work at Argyll is done," Broening says. "We have made a smooth transition to a new, more casual menu at Argyll that I know will be a hit with the Uptown neighborhood."
The talented chef joined restaurateur Robert Thompson as the chef at the now-shuttered Le Grand Bistro & Oyster Bar in July 2013. The plan was for Broening to serve as culinary director for Argyll but also for the postponed Griffin, a German beer and sausage hall that was initially planned to open in RiNo.
"I have the utmost respect and admiration for John," Thompson shares. "He's been a true ally in the development of the new, more casual Argyll and has transitioned the menu beautifully for us."
Chef Bill Lewis will take over the Argyll kitchen starting next week. "I will be helping chef Bill Lewis, who's been with the company for more than three years, carry the restaurant into its next phase," Broening explains. "Robert has been a pleasure to work with and I wish him and everybody associated with Argyll the best of luck."