Green-friendly at its roots

Green-friendly at its roots
Restaurant digs down to the root to help environment
Denver Daily News staff report
Monday, February 23, 2009

By EMMA MARSHALL
Special to the Denver Daily News
From the windows to the walls, recycled materials deck the halls of Root Down restaurant at 1600 W. 33rd Ave. in Denver. The 100 percent wind-powered restaurant is made from 70 percent recycled materials and immeasurable creativity.
The little things that make a huge impact on the environment are the admirable considerations owner Justin Cucci made when fostering his idea for the restaurant.
It’s hard to think the fancy bar top originally provided slippery entertainment for ball-rolling bowlers. The floor, once a basketball court, used to be a platform for slam dunks but now provides the ground for slamming high-heels and a classic décor.
“Being ‘green’ is really a creative decision,” said Cucci. “I think there is a great challenge on achieving high design with reused, reclaimed materials, that pushes creativity and collaboration to new heights and has very exciting results. It also allows us to take a new direction in being conscious and appreciative of fruits of the mother earth tree.”
The water from the restaurant is purified using reverse osmosis, preventing the need for bottled water. Also, the restaurant invested in dual flush toilets, which saves up to 70 percent of the water normal toilets use per flush.
In the summer, energy consumption will be cut by opening the five retractable garage doors that came already equipped with the building. The innovative air-conditioning technique will save money and energy while providing an airy atmosphere to enjoy some local flavor.
Root Down offers a menu that changes with the season, since most of the ingredients are purchased locally. The goal is to provide a homegrown flavor that is creative and fresh while decreasing harmful effects on the environment. Ingredients are natural, organic and uncomplicated.
For Denver Restaurant Week, Root Down will participate in offering a multi-course dinner for two for $52.80. Start the first course with an organic soup. Then follow with an exotic salad or even veggie burger sliders, and finish with the pan seared Key West red grouper, Root Down pot pie or grilled harris ranch beef tenderloin for the main course.
If getting local ingredients wasn’t fresh enough for you, wait until the on-site gardens open in the spring. Cucci is proud and excited to feature two herb gardens on the rooftop, which will be the source for the restaurant’s seasonings, providing flavor for the sustainable meat and fish that is served.
From day one back in December 2008, Root Down has been experiencing an overwhelming amount of success. Cucci said there’s been some growing pain, but it’s all positive. He wants to continue to meet customer’s expectations, so another location isn’t in the picture right now.
Root Down
Where: 1600 W. 33rd Ave
Phone: 303-993-4200