Best Charcuterie Plate

Before Argyll packed up its Cherry Creek digs in anticipation of relocation, it nabbed our Best Charcuterie Plate award in Best of Denver 2011. But when the spot closed in mid-July, we worried we'd go into withdrawal without chef Sergio Romero's silky foie gras mousse, Pernod-cured gravlax or fat-ribboned duck prosciutto. Luckily, though, Romero transported the program over to Le Grand, where it's a delightful start to any meal -- and a reason to post up at the bar with a cocktail or glass of bubbly by way of a pairing.

Source: Westword

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