Veteran Denver restaurateurs Beth Gruitch and Jennifer Jasiniski started with a clear vision for Euclid Hall: an American tavern, an unassuming place where diners could gather for beers and bar food, elevated well above bar level by making everything possible — sausages, mustards, pickles — in-house. With that articulate frame, they outdid themselves in every way imaginable. The space itself is beautiful, with history preserved in the brick walls and shiny wood floors, but washed clean of any memories of the grimy spots that inhabited the address before. The beer list is full of rare and stellar selections, and the contemporary cocktails are clever. But what makes Euclid Hall such an outstanding addition to the Denver dining scene is the menu: plump sausages in taut casings; a teetering stack of fried chicken and griddled sourdough waffles; a variety of poutines, hand-cut fries laden with gravy; cheese curds; and accoutrements ranging from mushrooms to foie gras. Be still, our hearts.