OREANDA-NEWS. As part of Denver International Airport’s continued commitment to providing the best passenger experience possible, DIA is proud to announce that Root Down - a popular Denver restaurant that utilizes local growers and sustainable meats and fish - opened its second Colorado location on Concourse C.

Root Down incorporates high-level service, a casual-but-sophisticated dining atmosphere and a field-to-fork mentality. The menu incorporates fresh ingredients that are locally sourced whenever possible, and includes vegetarian, vegan and gluten-free options. The 4,000-square-foot restaurant also incorporates recycled elements, such as a lighted-globe chandelier, repurposed basketball court flooring, a living wall of herbs and liquor racks made from vintage luggage.

“Our customers are seeking a greater mix of healthy dining options, which Root Down delivers,” said Kim Day, Denver’s Manager of Aviation. “The restaurant’s globally influenced menu is a perfect fit for the 50 million people around the world who pass through DIA every year. Root Down also represents the ongoing transformation of DIA’s shopping and dining options that is bringing our customers a better mix of local and national flavors.”

The restaurant will be open from 6 a.m. to 10 p.m. daily.

“When we were approached to consider opening Root Down DIA, I immediately knew it was an opportunity not to pass up,” said Root Down owner Justin Cucci. “DIA is incredibly forward-thinking in bringing Root Down, along with other local restaurants, into the airport to provide travelers the same type of unique experience they can find in downtown Denver. Our city’s restaurants really set Denver apart, and it makes perfect sense to carry this idea through to the first place travelers visit - the airport.”

“I’m proud to help bring another quality, local-Denver dining option to DIA,” said Rod Tafoya, owner of Mission Yogurt, Inc., the concessionaire behind Root Down. “We are dedicated to supporting local Colorado businesses and providing travelers with food we’d want to eat ourselves, and Root Down is yet one more location that will make travelers’ dining experiences at DIA top-notch.”