Looking for a deliciously fun brunch, great ambience, and bottomless mimosa & bloody Mary’s? Then get yourself a reservation at Root Down (RD) in the Highlands neighborhood of Denver now! It takes some planning to get a table where tasty breakfast and lunch dishes are plentiful and doors close at 2:30 pm each weekend.
RD, Linger Eatery, and most recently, Root Down Denver International Airport (DIA), are where Chef D and his team work together with local farmers and artisanal food makers to create unique entrees. One of the most popular dishes at Root Down, is the vegetarian and gluten-free Eggs Benedict on the brunch menu. Instead of a traditional English muffin, hearty quinoa cakes are the foundation of this colorful eggs Benny. Atop the cakes is a generous layer of ozuké pickled beets that perfectly compliment the organic poached eggs, and the creamy rich dried tomato Hollandaise sauce. Citrus dressed arugula and roasted root vegetables complete this uniquely satisfying meal.
For some time now, Chef D has been using ozuké pickled things on his Root Down brunch and raw night menus. Recently, he and Mara have been brainstorming about plans to include ozuké pickled things in new and exciting ways at all three restaurants. Can’t wait to taste what he creates!
In the meantime, we’ll keep enjoying brunch at Root Down Denver, and we’ll be sure to visit their DIA location in the C concourse on our next trip. I know there will be lots of eclectic art to check out, refreshing beverages, and yummy food combinations. Plus there’s the Lite Brite bar at Linger Eatery!
• 1600 W. 33RD AVENUE, DENVER, CO 80211 | 303.993.4200 | INFO@ROOTDOWNDENVER.COM •
Monday – Thursday, 5pm – 10pm
Friday & Saturday, 5pm – 11pm
Sunday, 5pm – 9pm
(Bar stays open later – 12am-ish)
HAPPY HOUR (bar only)
Monday – Friday, 4:30pm – 7pm
Saturday – Sunday, 10am – 2:30pm