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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 doesn't come from the restaurant's onsite garden is sourced from local farms, ranches and food artisans. "The term farm-to-table began as a small, powerful movement toward awareness of our food supply," says founding culinary director Daniel Asher. "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.
- Farm to Table: "All dietary needs are accommodated here including vegetarian, vegan, raw and gluten-free, and the team will work with any allergies if you notify your server."
- Best for Farm to Table Because: More than 50 percent of ingredients are sourced locally. All animal proteins are certified humane. All seafood is certified by the Marine Stewardship Council.