Argyll‘s house-cured corned beef sandwich is just the sort of hearty eat you’d expect to find on the gastropub’s menu. What might surprise you, however, is the degree of thought chef Sergio Romero puts into the dish.
In addition to a wedge of thinly sliced corned beef, Romero stacks two pieces of toasted rye with pickled cabbage, carrot purÃ©e, and MouCo’s ColoRouge cheese. The result is a fresh meal that elevates the sandwich to a dinner-worthy entrÃ©e. Pair with either the house-made chips and malt vinegar gastrique or the crunchy English cucumber salad with red onion, radish, and apple, lightly tossed with an herb-crÃ¨me fraÃ®che dressing.
Bonus: On Wednesday, September 23, Romero competes against Jing chef Jay Spickelmier in the Mile High Cook-Off at the Fillmore Auditorium. Past winners include Troy Guard from TAG and James Mazzio from Ice House Tavern.
2700 E. Third Ave., 720-382-1117