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Root Down

4.6

About this business

The food at Raw Down falls under a cuisine which is globally influenced. With the focus being on keeping food high on health, the restaurant offers everything from organic to vegan to raw foods. The wine list is extensive and you will be well guided to the right selection to go with your meal. Check for happy hours on the bar. 

Location details

1600 W 33rd Ave, Denver, CO, 80211, United States

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WeekdayScheduleStatus
Mon4:30 p.m. to 10:00 p.m.
Tue4:30 p.m. to 10:00 p.m.
Wed4:30 p.m. to 10:00 p.m.
Thu4:30 p.m. to 10:00 p.m.
Fri4:30 p.m. to 11:00 p.m.
Sat10:00 a.m. to 2:30 p.m.
Sun10:00 a.m. to 2:30 p.m.
4.63,593 reviews
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Erica Egge's profile image
Erica Egge 
14 years ago

Awesome patio and great service. The carrot curry soup is amazing!! 

Ian Hall's profile image
Ian Hall 
14 years ago

very friendly staff; great seasonal menu; best scallops I've had 

Ergun Tercan European Salon's profile image
Ergun Tercan European Salon 
14 years ago

Anika is the best bartender! Agreed! 

Nicholas Ng's profile image
Nicholas Ng 
14 years ago

The banana creme brûlée is to die for! 

Kathleen Arroyo's profile image
Kathleen Arroyo 
14 years ago

Buffalo sliders and carrot/red curry soup are my favs. 

Erica Randour's profile image
Erica Randour 
14 years ago

Anika is an awesome bartender. 

DenverHappyHour's profile image
DenverHappyHour 
14 years ago

Happy Hour! Food: $3.50-$6 snacks Drink: $3-$5 cocktails, $5 wines, $3 beersWeekends 3pm-5pmMon-Fri 4:30pm-7pm 

christin marvin's profile image
christin marvin 
15 years ago

one of the best patios in the city. 

Rachel Montana's profile image
Rachel Montana 
15 years ago

Brunch is amazing - I am partial to Eggs Benedict but the Banana Bread French Toast is amazing and don't forget a bottomless mimosa - 8$ for Regular 11$ for Blood Orange!!! 

Frequently asked questions about Root Down

How is Root Down rated?

Root Down has a 4.6 star rating with 3,593 reviews. 

When is Root Down open?

Root Down is closed now. It will open at 4:30 p.m. 

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