i’m feeling pretty neat to work for a restaurant included in an article in the new york times.
root down is a great place to work and i really love justin cucci’s vision (did you read the part about him turning an old morgue into his next restaurant!?!?). i can’t wait to see what he does with that space.
of course, this article was not comprehensive in it’s list of denver restaurants that are “heading to the garden” (or went that way a long time ago). either way, it’s really wonderful to be a part of such a beautiful and thoughtful food scene — especially since this is such a new passion of mine.
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welcome
