Also Featured In
Root Down, in Denver's Highlands neighborhood, won't compromise on its dedication to local and sustainable goods and its philosophy that ranching, farming and fishing should be humane and not harm the... Read More
Root Down, in Denver's Highlands neighborhood, won't compromise on its dedication to local and sustainable goods and its philosophy that ranching, farming and fishing should be humane and not harm the planet. Almost everything is certified organic. What Chef Daniel Asher doesn't get from the restaurant's gardens he gets from a group of 55 local farms, ranches and food artisans. "The term farm-to-table began as a small, powerful movement toward awareness of our food supply," Asher says. "Unfortunately, it has become diluted and casually tossed around as a clever and profitable marketing term. The foundation of the Edible Beats group (Root Down, Linger, Root Down DIA and Ophelia's) was based upon principles of environmental ethics that define every decision we make, from what type of paint to use on the walls to what we package our guest's leftovers in." As for the full-range menu, it absolutely hits the mark.
1600 W. 33rd Avenue
Denver, CO 80211
- Monday - Thursday: 5:00pm - 10:00pm, Friday - Saturday: 5:00pm -11:00pm, Sunday 5:00pm - 10:00pm Brunch: Saturday - Sunday: 10:00am - 2:30pm, Happy Hour Monday-Friday 4:30-7:00pm, Saturday 3:00-5:00pm Drinks Only Happy Hour is offered in the bar only! Reservations for Happy Hour are only accepted for parties of 8 or more.
- Farm to Table: "Chef Daniel Asher curates a monthly raw dinner that gives patrons the opportunity to try the most creative, in-season (and off-menu) dishes--all ingredients are sourced sustainably from the restaurant's garden or locally within the state as much as possible."
- Best for Farm to Table Because: All animal proteins are certified humane. All bar straws and to-go pieces are compostable. All seafood is certified by the Marine Stewardship Council.