Fish and chips isn't the national dish, or even the city's addiction. That might change, however, if every man, woman and child residing at 5,280 feet above sea level could get their hands on the fish and chips at Argyll Whisky Beer. The plate is everything you want from fish and chips: generous pieces of mild, flaky cod; coating that crackles when you take a bite, thanks to a hint of cornstarch in the batter; and thick steak fries. Before you douse those spuds with vinegar, the way the Brits do, take a moment to appreciate their spot-on texture, which comes from the labor-intensive process dreamed up by culinary director John Broening: Potatoes are boiled, dehydrated in the freezer, fried at a low temperature, refrozen, then finally fried to order.
Readers' choice: GB Fish & Chips