Best Charcuterie Plate (2011)

Argyll

Denver chefs are going to have to do more — much more — than toss a few slices of prosciutto on a platter with a fistful of olives if they're going to go nose-to-tail with Sergio Romero, the executive chef of Argyll. Romero's charcuterie program is done 100 percent in-house and features an all-star lineup of all the things we hold sacred: chicken-liver pâté, rabbit rillettes, foie gras mousse, duck prosciutto, gin-cured salmon gravlox, even pickled cow's tongue. He serves it all on a weighty slab alongside housemade condiments and spreads, including a potent beer mustard specked with caraway seeds, a Colorado purple-onion jam and an impeccable Niçoise olive tapenade.

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Location Details

2700 E. 3rd Ave.
Denver CO 80206
720-382-1117