New Early Spring Menu just released.  Items include Wild Boar Bolognese; Halibut Poached in White Wine w/ Herbs, Tomatoes & Citrus Cous Cous; Confit Mushrooms; & Tabasco Braised Short Ribs w/ Chanterrell Mushroom Risotto & a Fried Quail Egg.

Westword's Jason Sheehan said of Argyll Gastropub in perhaps his most complimentary review of 2009:

"Argyll isn't just a good restaurant, it borders on being a great one; the kind where you eat and drink and leave and immediately want to turn around and do the whole thing over again." 

On our chef:

"His  plates were tiny symphonies, not a cluster of solos, where every bite was improved by each ideally wedded element". 

Drink Slowly.  Eat Well.  Speak Warmly.

Gastropubs, in their original UK form, offer upscale pub cuisine.  Gastronomy is the art and science of eating well. 

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 as it is about its drinks. The menu features sophisticated comfort food—including  Denver’s best Mac n’ Cheese—(winner Gabby Gourmet 2009 Cook-Off) alongside a great selection of European and craft beers plus wine and unique mixology program. 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.