A Highlands fixture from chef Justin Cucci in a converted 1950s service station, Root Down is the kind of mid-century-modern fitout that other restaurants in the Rocky Mountain West spent a decade copying. The menu is loosely global comfort food with a heavy farm-to-table tilt — about 60% of ingredients are sourced from the on-site rooftop garden and other Colorado growers.
There's also a Root Down outpost at the airport (Concourse C), which is unironically one of the better airport restaurants in the United States.