Yahoo Travel | November 12, 2013

November 12, 2013 ⋅ 0 Comments


With these gourmet airport restaurants, you can skip the food court

This summer, DIA’s concourse C welcomed a second location of the city’s award-winning restaurant Root Down, a farm-to-table spot known for their vegetarian, vegan and gluten-free options. With two distinct menus (dinner and brunch), diners can expect many of the same drinks and plates chef-owner Justin Cucci dishes up at the original location, like carrot and Thai red curry, and sweet corn risotto with jalapeño pesto. The 4,000-square foot space also incorporates design aspects that pay homage to travel, like curved pods and booths, terraced lounge seating, and a panoramic view of the airstrip.