Sean Kelly's restaurant, Clair de Lune, is almost beyond categorizing. Although it's very small -- Kelly can seat a maximum of twenty people in the dining room and three at the bar -- it's huge in terms of its importance in the interlocking mesh of Denver's food scene. It's not known for a particular dish, because they're all so good and because they change week to week and often day to day. Although technically it's a Mediterranean restaurant, because that's the broad area of the world from which Kelly draws his inspiration, that label doesn't do Clair de Lune justice, either. The menu, though compact, is impossible to pigeonhole into some imposed classification. But whatever his restaurant may be, one thing's indisputable: Sean Kelly is the best chef in Denver. Which also means the best owner, best cook and best manager. He has the best kitchen at the warm and frantic center of the best house in Denver; the best tables, attended to by the best staff, with the best food in the city. Kelly's our man, our chef. He's simply Denver's best.
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