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USA. Food & beverage concessionaire Mission Yogurt has opened a branch of local restaurant Root Down at Denver International Airport (DIA), in Concourse C.
Open from 6.00am to 10.00pm daily, the restaurant’s menu incorporates fresh ingredients that are locally sourced whenever possible, and includes vegetarian, vegan and gluten-free options. Covering 4,000sq ft, it aims to offer high-level service, a casual-but-sophisticated dining atmosphere and a field-to-fork mentality.
The setting includes recycled elements, such as a lighted-globe chandelier, repurposed basketball court flooring, a living wall of herbs and liquor racks made from vintage luggage.
DIA Manager of Aviation Kim Day said: “Our customers are seeking a greater mix of healthy dining options, which Root Down delivers.
“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 flavours.”
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Root Down’s design incorporates recycled elements, such as a lighted-globe chandelier |
Root Down currently has a restaurant in downtown Denver which works with local growers and uses sustainable meats and fish.
Mission Yogurt Owner Rod Tafoya added: “I’m proud to help bring another quality, local-Denver dining option to DIA. We are dedicated to supporting local Colorado businesses and providing travellers with food we’d want to eat ourselves, and Root Down is yet one more location that will make travellers’ dining experiences at DIA top-notch.”
NOTE: The Moodie Report and The Foodie Report’s third annual Airport Food & Beverage (FAB) Conference and Awards will be hosted by Dubai Airports at Atlantis, The Palm on 1-3 October. Click here for more details or email Joanna.Puckett@TheMoodieReport.com
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Atlantis, The Palm will host the highly anticipated FAB 2013 Conference and Awards | |
