Bottomless mango mimosas at Argyll

Argyll, the gastropub that opened four months ago at 2700 East Third Avenue in Cherry Creek, has just released a new fall menu, featuring oatmeal buttermilk pancakes with boxties and maple bacon; fresh lump crab eggs Benedict with a horseradish hollandaise; french toast with chantilly whipped cream; and "housemade" corned...

By Patricia Calhoun

September 4, 2009

[
        {
          "name": "Air - MediumRectangle - Inline Content - Mobile Display Size",
          "component": "12017618",
          "insertPoint": "2",
          "requiredCountToDisplay": "2"
        },{
          "name": "Editor Picks",
          "component": "17242653",
          "insertPoint": "4",
          "requiredCountToDisplay": "1"
        },{
          "name": "Inline Links",
          "component": "18838239",
          "insertPoint": "8th",
          "startingPoint": 8,
          "requiredCountToDisplay": "7",
          "maxInsertions": 25
        },{
          "name": "Air - MediumRectangle - Combo - Inline Content",
          "component": "17261320",
          "insertPoint": "8th",
          "startingPoint": 8,
          "requiredCountToDisplay": "7",
          "maxInsertions": 25
        },{
          "name": "Inline Links",
          "component": "18838239",
          "insertPoint": "8th",
          "startingPoint": 12,
          "requiredCountToDisplay": "11",
          "maxInsertions": 25
        },{
          "name": "Air - Leaderboard Tower - Combo - Inline Content",
          "component": "17261321",
          "insertPoint": "8th",
          "startingPoint": 12,
          "requiredCountToDisplay": "11",
          "maxInsertions": 25
        }
      ]

Argyll, the gastropub that opened four months ago at 2700 East Third Avenue in Cherry Creek, has just released a new fall menu, featuring oatmeal buttermilk pancakes with boxties and maple bacon; fresh lump crab eggs Benedict with a horseradish hollandaise; french toast with chantilly whipped cream; and "housemade" corned beef hash with eggs and toast.

Oh, yes, and with bottomless mango mimosas for $8.

"My experience says that lots of Westword readers like to eat well and, from time to time, get loaded while they do it," says Argyll's Robert Thompson, "so I thought you may want to pass this along to them."

If you stop in this weekend to try out the new menu, you'll also get a free Brown Soda Bread Blueberry Scone with Meyer Lemon Curd accompaniment.

Become A Member

BEFORE YOU GO...
Can you help us continue to share our stories? Since the beginning, Westword has been defined as the free, independent voice of Denver — and we'd like to keep it that way. Our members allow us to continue offering readers access to our incisive coverage of local news, food, and culture with no paywalls.

Patricia Calhoun is editor-in-chief of Westword, the alt-weekly she co-founded in September 1977. She’s been inducted into the Colorado Press Association Hall of Fame, the Association of Alternative Newsmedia Hall of Fame and the Colorado Restaurant Association Hall of Fame. She’s also received dozens of local, state and national awards for writing, including first place for feature writing and first place for column writing with the Society of Professional Journalists. Patricia is a weekly commentator on Colorado Inside Out, PBS 12's public affairs roundtable, which has won two Emmys.

Contact: Patricia Calhoun

Follow:

Facebook: patricia.calhoun.927