Author: claire lardizabal moser

  • Colorado Natives

    Colorado Natives

    Yesterday, I was lucky enough to wait on a family of nine on a beautiful Sunday afternoon in Lakewood. Not only did they run my ass off (the mother said she had worked in a restaurant and “knew how it was”), her daughter made a comment I wasn’t sure whether to laugh or cry at.

    “You know a place that’s really beautiful?” She asked. I asked where. “Seattle, Washington.”

    “Oh yes, I plan on going up there next year,” I said, turning back to her after stacking their plates.

    “Not to visit. To live,” she said. I looked at her quizzically. Was she really pulling the…

    “We’re from here. We’re natives,” she said. Her mom looked at her like she had lost her mind. She had pulled the native card.

    (more…)
  • Dirty Old Men

    Dirty Old Men

    “I want you to smile and be nice to us because even though we’re dirty old men, we’re still nice guys.”

    The confusing request rang in my ears. What did I just hear? In front of me, sat five men with peppery gray hair, who looked at me wondering what would happen next.

    “Am I not smiling?” I said, on the brink of annoyance but not one bit surprised at this comment. Of course someone had to tell me to smile.

    (more…)
  • Where To Find Denver’s Best Pizza

    Where To Find Denver’s Best Pizza

    Clockwise from top left: Blue Pan Pizza’s Brooklyn Bridge; Enzo’s End Pizzeria’s Spinaci; Pizzeria Lui’s Lawn Boy; a seasonal pie from Brava! Pizzeria & Cafe. Photo by Aaron Colussi

    Denver may not be known for America’s favorite food, but as it turns out, there are myriad excellent versions around town (we should know; we ate them all). No matter how you slice it, there’s never been a better time to be a pizza lover in Colorado.

    A written collaboration with 5280 Magazine. Read the full article here.

  • ChowSun

    ChowSun

    Filipino cuisine has been gaining traction nationally for a few years, and Denverites in the know go to Aurora’s Filipino-Thai joint ChowSun to get their fix. Housed in a nondescript strip mall, the four-year-old fast-casual eatery serves a full Thai menu, but we go for the bold, pork-centric Filipino fare, which marries Spanish and southeastern Asian influences. Our ideal meal starts with “lumpia” (crispy Filipino-style egg rolls) dipped into sweet chile sauce. Next, a savory-and-sour bowl of pork adobo or indulgent “lechon kawali” (fried cubes of juicy pork belly) served with a Filipino staple: fluffy steamed white rice. For dessert, order the halo halo sundae, a layered shaved-ice treat made with “ube” (purple yam) ice cream, sweetened condensed milk, red coconut jelly, jackfruit, and coconut slivers. 830 S. Buckley Road, Aurora, 720-410-2135

    Written for 5280 Magazine‘s “Where We’re Eating in November” 

  • Get Schooled on Champagne at Nocturne Jazz & Supper Club

    Get Schooled on Champagne at Nocturne Jazz & Supper Club

    Photo courtesy of Lori J Photography
    If you haven’t been to RiNo’s Nocturne Jazz & Supper Club—5280’s 2017 Top of the Town pick for Eatertainment—here’s an excellent reason for you to check it out: Champagne School. Nocturne co-owner and sommelier Scott Mattson and Breakthru Beverage sommeliers Sam Heider and Adam Vance debuted the class series in July, covering topics such as rosé and grower’s Champagne. Sadly, all of the summer classes are sold out—but there’s still time to make it to the last installment. The final(e) class, which will focus on Champagne winemaking traditions and the art of food pairings, takes place on October 29. This don’t-miss event features a four-course meal by chef Greg Weadick, ample bubbly tastings and pairings, and a set of tunes from vintage-jazz musicians Annie Booth and Matt Smiley.

    Nocturne began holding cocktail classes earlier this year, but the new Champagne classes give Denverites the opportunity to dive deep into the terroir and culture of the famed French wine. As founder and co-owner Nicole Mattson says, “It’s a fun opportunity to educate the people of Denver on why it’s a lifestyle splurge.”

    At a recent Champagne introduction course, I was welcomed to the chic, industrial venue with a flute of prosecco. While I was initially befuddled—why on earth would wine experts serve prosecco at a Champagne class?—the Italian sparkling wine served was a teaching moment. Prosecco’s quick process from harvest to glass can’t touch the complex flavors produced by the time-consuming methode traditionelle of true French Champagne. Soon, we were sipping samples of crisp, apple-y Nicolas Feuillatte and yeasty, effervescent Charles Heidsieck, nibbling on black lentil falafel, charred corn and smoked hominy fritters, and black cod croquettes, and jotting down tasting notes as our knowledgeable instructors shared their expertise. At the end of the class, we voted for our favorite sips; the winning bottle of bubbles from each class in the series will be featured at the October 29 dinner.

    Written for 5280.com. Find the original blog post here.