Root Down sits inside a converted gas station in the Highland, its mid-century structure left intact and layered with salvaged, eclectic finds. The result is a room that reads part diner, part curiosity shop, built for lingering rather than rushing through a meal.
The kitchen, led by executive chef Hannah Elkins, works from a seasonal menu the restaurant describes as fresh-from-the-earth, paired with a cocktail program built around bright, inventive drinks. Root Down is part of Edible Beats, the employee-owned Denver group that also runs Linger, Vital Root, and El Five, along with a second Root Down location inside Denver International Airport.
It's become a fixture of weekend brunch and weekday happy hour in the Highland, drawing regulars who treat it as much as a neighborhood gathering spot as a dinner destination.
The kitchen, led by executive chef Hannah Elkins, works from a seasonal menu the restaurant describes as fresh-from-the-earth, paired with a cocktail program built around bright, inventive drinks. Root Down is part of Edible Beats, the employee-owned Denver group that also runs Linger, Vital Root, and El Five, along with a second Root Down location inside Denver International Airport.
It's become a fixture of weekend brunch and weekday happy hour in the Highland, drawing regulars who treat it as much as a neighborhood gathering spot as a dinner destination.