Root Down Restaurant in Denver

I was starving as my taxi jolted across Denver bound for Root Down. I had barely eaten anything all day (sitting in an airplane all afternoon, le sigh) so was thrilled to wolf down my first meal. After hopping out of my cab I stood on the curb across the street and took some snap shots of the cities most eclectic eatery. The restaurant is located in an old auto-body shop which offers a relaxed vibe and quirky aesthetic where bartenders throw together cocktails in front of a glowing garage door. Highlights from the interior include a 1950’s bowling alley as bar top, basketball court as dining room floor and wall decked out in tin can lids.

Root Down literally means “get bet back to the basics,” a name which pays homage to food being rooted down into the earth and soil. The cocktails here are fantastic and my Pepper Blossom featuring vodka, st. germain, jalapeno, basil, grapefruit and lemon was a quick reminder that Mexicana flavours inspire in Denver (a huge latino population calls Colorado’s largest city their home). Highlights from the menu included Devils on Horseback, sweet corn risotto prepared with black quinoa and a to die for banana creme brulee pie featuring peanut butter, chocolate crispy crust, whipped sour cream and beer nuts. A perfectly decadent sweet finish to my first feast.

The Feast:

Beet Down

london dry gin, aperol, canton ginger liqueur, lemon, beets, mint

Pepper Blossom

vodka, st. germain, jalapeno, basil, grapefruit, lemon

“Grasshop-Ah” Cider, Denver CO

Crooked Stave “Surette” Oak Barrel Aged, Denver CO

Tomato and Cantaloupe Gazpacho

compressed melon, lemon cucumber, pea sprouts, chipotle-lime crema

Roasted Baby Beets

arugula, cana de oveja cheese, toasted hazelnuts, beet-sunflower seed pesto and basil vin

Devils on Horseback

tender belly bacon, smoked almonds, gournay cheese, peppadew peppers, ponzu sauce, tamarind gastrique

Sweet Potato “Falafel”

lemon-tahini yogurt, israeli salad, sesame seeds, chile oil

Lemon Ricotta Gnocchi

english peas, pattypan squash, baby heirloom tomatoes, poached egg, piquillo-almond pesto, bacon vin

Sweet Corn Risotto

hazel dell mushrooms, black quinoa, goat feta, jalapeno pesto, heirloom tomato-basil relish

Banana Creme Brulee Pie

peanut butter, chocolate crispy crust, whipped sour cream, beer nuts

Carrot Cake

pineapple mascarpone, chamomile honey, hazelnuts, parsnips

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