Root Down’s ability to combine and complement a team is rooted in a foundational belief that each individual brings flavor, personality and strength to the stage. These values and tradition embody our ethos. We individually harmonize, prioritize unique personalities, yet mesh cohesively. We thrive as a team. This is Root Down.

To consistently and passionately serve every guest remarkable, organic, seasonal, farm-to-table globally inspired cuisine; highlighting the colors, textures and essence of the earth in a dynamic, inclusive and relaxed atmosphere. This is Root Down.

Food

Passion for purity, quality – food that is approachable to the guest and cravable. Bright flavors; dynamic yet uncomplicated – our food is globally influenced cuisine that features an abundance of vegetarian, vegan and gluten-free options using locally-farmed, sustainable and organic ingredients as much as possible.

Design

Originally designed to serve the eclectic neighborhoods of LoHi & Downtown Denver, Root Down expanded its roots to include the vibrant and rapidly changing landscape of Denver International Airport. Essential elements of Root Down’s 4,000 square-foot space incorporates sustainable practices along with design aspects reminiscent of the energy, aesthetic and pulse of the 1960’s, when air travel was a luxury. Equipped with WiFi and eco-friendly fare, Root Down provides modern day conveniences in a retro-fitted environment.

Beverage

Root Down’s colorful selection of carefully crafted Colorado microbrews to diverse variety of wines by the glass all focus on biodynamic and organic growers. In addition, our beer program is designed to reduce our environmental impact. Draft beer is specifically suited for only the local breweries, with 24 Colorado drafts total on tap!

We humbly provide our unique version of vegetable focused modern American comfort food, sustainable line-caught seafood and certified humane pasture-raised meats - setting a new standard of culinary excellence, food sourcing ethics and wellness-based cuisine.

We deal with local as much as possible – from farmers to growers to purveyors – albeit in an international airport, we constantly source and continually research the best in Colorado from responsibly raised animals to organic vegetables. Whenever possible, we utilize food that is natural, no artificial ingredients, no chemicals. We deal with companies that have sound integrity and seamless flavorful product.

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Travelers sit at reclaimed butcher-block tables and reupholstered, vintage chairs. Several aspects of the intricate design are locally sourced, including all cabinetry and steel work. A living wall of moss interspersed with tin can lids and airplane gauges adorns an entire dining room wall. Re-purposed suitcases, dozens of airplane flaps are all relics from America’s jet-setting past.

Breaking with convention, Root Down is lively, approachable and nostalgic. The architect, Ted Schultz’s intention was inspired by the 1960’s combined with modern day sensibilities. Taking many cues from Eero Saarinen’s iconic TWA Flight Center at JFK Airport, built at a time when travel was exciting and sexy, the space provides an eclectic retro feel with warm atmosphere.

Where practicality meets ambition, Root Down’s longstanding and outspoken commitment to eco-friendly practices is rampant throughout the space. From the innovative water filtration system providing clean, free and pure water for guests to actively participated in the first composting pilot program in Concourse C, Root Down stands firmly behind its vision – entrenched in value, actively engaged in sustainable practice.