We had no idea of what to order, so we split a sample platter: House Made Charcuterie Selections 100% House Made Charcuterie Program – Pickled Cow’s Tongue, Rabbit Rillette, Country Style Chicken Pate, Lamb Cripenette, Country Style Rabbit and Pork Pate, Gin Cured Salmon Gravlox, Duck Proscuitto. Cheese Selections – Parmesan Reggiano, Raw Milk Manchego, Delice d’ Argental, Sierra Flamenco Andalucia, Stilton Bleu Cheese House Made Accoutroments – Caraway Seed Beer Mustard, Nicoise Olive Tapenade, Spicy Tomato Jam, Colorado Purple Onion Jam, Colemans Mustard, Port Gastrique, Apricot Chutney.

Argyll GastroPub has a feeling of pure Old World permanence like the timeless UK Public Houses it is modeled after. Part of a hot national trend of importing classic UK-style “GastroPubs,” Argyll is as serious about its food. At Weekend Brunch the “House” Cured Corned Beef Hash is ‘par excellence’, as reported by The Denver Post’s Bill Husted who called it “one of the best dishes in the city” Whatever you order, the “from scratch kitchen” promises to leave you satisfied. A warm and classy bar that’s fit for foodies; Argyll GastroPub is a true neighborhood gem.

I would compare this asian food with PF Changs. Very fresh. Quite often typical Chinese restaurants all taste the same. We still like it, but we do like something different.

The egg drop soup was unusually good (it was well below freezing on this Colorado December night). The spring rolls were extra fresh, tasted like they were just made. Good, non-sticky rice went well with the Shrimp Tempura. Definitely a 10.

Very cool place. Great pizza with very fresh ingredients. Hit the spot from walking in the downtown Denver snow. As the name implies, the pizza comes from a coal fired oven. It has a interesting taste to it from being baked in the coal oven.

As usual, Ethan was getting bored waiting on the pizza, so the waitress brought him a ball of dough to play with!