We’re into organic. Food that is locally grown. Not just locally grown food but locally grown community. Not just organic food, organic design and organic people. But Edible Beats isn’t about buzzwords. We walk the talk. Since we launched in late 2008, Edible Beats concept group has grown five-restaurants strong — Root Down, Linger, Root Down DIA, Ophelia’s, and Vital Root — and is known for responsibly grown and sourced, innovatively simple, vegetable-forward menus. Whether it’s our wind-powered buildings, or our 4,000-square-foot gardens in the middle of the city that supply our restaurants’ veggies, we’re always looking for ways to keep it real. And people enjoy us. We’ve been noted beyond the local news — from New York Times reviews to Cooking Channel stardom. Google us, you’ll see. Each Edible Beats restaurant thrives on inspired, upcycled design from their original buildings’ past lives: be it an adult video library turned boudoir-style gastrobrothel, a 1950s gas station turned mid-century neighborhood staple, or a mortuary turned eclectic LoHi gem. We at Edible Beats speak fluent flavor, celebrate diversity, and bleed integrity: in both the stories that we tell and in food that we serve.