Between the art installations that have launched 1,000 conspiracy theories, the al fresco leisure activities out on DEN Plaza, and that ringtone-worthy train jingle, the Denver International Airport (DIA) is more entertaining than your average travel hub — and that’s no less true of its dining options, both present and upcoming. The former are covered at length below, terminal by terminal, and here’s a quick rundown of what’s opening in the future:
DIA’s commitment to local operators is admirable. This fall, Concourse B will become home to a branch of homegrown hit Rosenberg’s Bagels & Delicatessen, while 2024 will see the opening of a slew of Denver favorites: Look for modern taco joint Mister Oso, Italian kitchen Bar Dough, upscale Asian spot ChoLon, and gourmet market Marczyk Fine Foods in Concourse C as well as contemporary American kitchen The Bindery, hip ramen shop Uncle, and Maria Empanada in Concourse A. And though details remain TBD, the Big Red F restaurant group will eventually be adding its enduringly popular concepts Jax Fish House & Oyster Bar and The Post Chicken & Beer to the mix.
Amid the hubbub of security checkpoints, the Jeppesen Terminal is hardly the most relaxing place to dine. But for hungry travelers who can’t wait to go through security to fill their bellies, Boulder Beer Tap House, Cantina Grill, Rocky Mountain Chocolate Factory, Einstein Bros. Bagels, Subway, and multiple coffee outlets await.
Best bets in this concourse are Mercantile Dining & Provision (center core), featuring the New American cuisine of James Beard Award–winning chef Alex Seidel, and the scaled-down satellite of RiNo food hall Denver Central Market (A48), which houses four vendors under one roof: Vero Italian, SK Provisions, Culture Meat & Cheese, and Sushi-Rama. Still more local, independent establishments include Breckenridge Brewery, Brothers BBQ, and Snarf’s Sandwiches (A71–A73); note that, at the time of this writing, all three are temporarily closed due to construction, but they’ll reopen once the work is completed. Concourse A’s other venues are as follows:
United passengers flying out of Concourse B can now start their day right with doughnuts from wildly popular Portland, Oregon, export Voodoo Doughnut (mezzanine) or with pancakes and Benedicts galore at Ballpark smash hit–turned–regional breakfast-and-brunch juggernaut Snooze (mezzanine). Non-morning people, meanwhile, can sample the craft beers that turned Fort Collins icon New Belgium Brewing (B30) into one of the biggest names in the business; grab a chili-topped, tortilla-wrapped Denver dog at Steve’s Snappin’ Dogs (B24) or a sandwich at Etai’s Bakery Cafe (B23), which makes all its own breads; or even splurge on a steak dinner at Elway’s (center core). See also:
From mozzarella-gouda arepas with poblano-pistachio pesto and achiote crema to lamb sliders with mint-garlic slaw and harissa aioli, Root Down lives up to its reputation as a longtime LoHi hot spot; an all-Colorado beer selection and seasonal cocktails seal the deal. Also in the center core, Tamales by La Casita does what it’s been doing in the Highlands since 1975 — turning out not only its namesake item smothered in red or green chile but also burritos, quesadillas, and more — while Superfruit Republic keeps the health-conscious happy with açai bowls, salads, and loaded toasts. But no meal in Concourse C would be complete without a cone from Little Man Ice Cream (C27). Finally, local roaster Dazbog Coffee (C47) and craft beer pioneer Great Divide Brewing (C32) deliver a taste of Denver in liquid form. For further consideration: