In a converted gas station, this is one of the city’s most ambitious culinary concepts, marrying sustainable ‘field-to-fork’ practices, high-concept culinary fusions and a low-impact, energy-efficient ethos. The menu changes seasonally, but consider yourself lucky if it includes the sweet-potato falafel or Colorado lamb sliders. Vegetarian, vegan, raw and gluten-free diets very welcome.
Unlike the troupe of restaurants jumping on the sustainable bandwagon, Root Down is largely wind-powered, decorated with reused and reclaimed materials, and recycles everything. It’s conceptually brilliant and one of Denver’s most thrilling dining experiences. It also has a restaurant at Denver International Airport.