Root Down

"Root Down aims to connect the neighborhood to a dining experience in the same way ingredients are connected to food. There should be a seamless bond between the elements and experience, which stimulates the senses and draws people in." - Novel

"C Gates The outpost of the local Denver spot has plenty of vegan and gluten-free options, and dishes like the bàhn mi turkey burger are comforting without feeling too heavy. If you don’t want to commit to a full meal before takeoff, snack on some chile crunch duck wings here instead of mindlessly browsing the $200 backpacks at the Topo Designs store. " - Anne Cruz

"The outpost of the local Denver spot has plenty of vegan and gluten-free options, and dishes like the bàhn mi turkey burger are comforting without feeling too heavy. If you don’t want to commit to a full meal before takeoff, snack on some chile crunch duck wings here instead of mindlessly browsing the $200 backpacks at the Topo Designs store." - Anne Cruz

"More than a decade ago, Justin Cucci launched what is now a mini-empire under the Edible Beats umbrella with this early exemplar of farm-to-table fare in an old service station; it’s as popular as ever today thanks to funky retro decor and an equally vibrant menu, whose signatures include rockfish tom kha and paneer-inspired fried tofu with red rice, curried cauliflower, and tomato chutney. (There’s also an outpost at the airport.)" - Josie Sexton, Eater Staff, Ruth Tobias

"Edible Beats, the restaurant group behind this LoHi favorite, is whipping up a takeout or delivery feast for homebodies that includes turkey two ways — roasted breast and pulled confit dark meat — as well as gravy and six sides, among them everything-bagel stuffing with chestnuts and crispy brussels sprouts with bacon jam. Click here to place an order for both dinner ($54 per person) and a la carte pies by November 20; there’s also an “Everything but the Turkey” package of sides and rolls for four ($90) as well as a vegan and gluten-free meal package from sibling Vital Root ($39 per person)." - Ruth Tobias, Eater Staff