Denver Eater | May 2015

May 21, 2015 ⋅ 0 Comments

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Even if your flight isn’t leaving from Concourse C, you might want account for some extra airport time to make a special trip. Perhaps the most anticipated airport addition of 2013,. Root Down at DIA has drawn travelers in with its field-to-fork menu, cocktail program that includes the rye whiskey-based Don Draper, and jaw-dropping design elements, such as the vintage suitcases affixed to the wall used for shelving in the bar. Root Down is the first DIA restaurant to become a Certified Green Business, and the eatery partnered with the airport to launch a composting program as well.

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