While traveling through DIA, Root Down’s airport outpost is a godsend with wholesome food and a terrifically cool atmosphere. I’ve only dined for breakfast but that suits me just fine because one of my favorite dishes happens to be the scrambled tofu. Executive chef Shoni Jones stirs tofu together with roasted tahini, sunflower seeds, scallions, soyrizo, spinach, and nutritional yeast. The flavorful, nutty combination is filling enough to get you through your flight without feeling overly heavy. To make sure of that, push the home fries to the side and opt instead for the lemony arugula salad.