Once a bleak landscape of sad takeout and fast food, Denver International Airport is offering increasingly tasty options for travelers. One airport restaurant is even a destination in its own right: Root Down, which beckons visitors to Concourse C, even if their gates are elsewhere. That's thanks in large part to inventive cocktails and a menu of bright farm-to-table American fare inspired by the offerings at the original Root Down. It helps, too, that Root Down is a sure bet for gluten-free diners and vegetarians, who'll have no trouble finding a pre-flight meal on this menu. And, like all Justin Cucci ventures, Root Down is also a pleasant place to sit: The decor here takes inspiration from the glamorous age of air travel, and elements coalesce into a soothing lounge. Give yourself enough time to enjoy your meal; after that, your flight will be a breeze.

Readers' Choice: Root Down

Many restaurants offer tempting gluten-free menus, but celiac sufferers and other diners who can't eat gluten still worry about cross-contamination, lack of staff training or kitchen slip-ups. At Just Be Kitchen, though, there's no wheat, barley or rye in the house, nor are there bottled sauces or other condiments that often contain hidden gluten. The restaurant is entirely gluten-free (and grain-free, too), which means you can order anything on the menu without concern. Roasted veggies, pork green chile and a bone-broth bar add comforting warmth, while lighter fare such as grainless granola and beautifully composed salads make for a guilt-free lunch choice. Don't miss the bullet coffee, rich with butter, for a morning pick-me-up that will keep you fueled all day.

Readers' Choice: Just Be Kitchen

We held our collective breath when Pizzeria Locale expanded out of state, moving beyond Colorado into Kansas, Missouri and Ohio. What would expansion do to one of our homegrown faves? Turns out there was no need to worry: The only thing that expansion has done is put more people in reach of these dynamite, reasonably priced pies. Pizzas come in red or white, with toppings you expect on Neapolitan pies (basil, prosciutto) and some that you don't (barbecue chicken). Whichever you choose, you'll love every bite, thanks to dough that gets its complexity from a 24-hour cold fermentation, then goes into a very hot oven. Bubbled and puffy on the edges, with a pleasant chew and just enough char, these pizzas are everything you want from Neapolitan pie, minus the typical high price tag. Round out your meal with butterscotch budino, then go home happy.

Readers' Choice: Illegal Pete's

It's easy to dumb-down kids' food, which is why the team behind Next Door American Eatery strives to make sure that children are offered not just tasty dishes, but healthy ones, too. This isn't surprising, given that the five-location chain was started by Hugo Matheson and Kimbal Musk of the Kitchen Restaurant Group (which owns several outposts of the Kitchen as well as Hedge Row), who also teach childhood nutrition through their Learning Gardens at elementary schools. Their dedication is reflected on the kids' menu, which includes grilled cheese, mac 'n' cheese and cheeseburgers, as well as a beet burger, grilled chicken and a bowl full of rice, beans, chicken, cheddar and tortilla chips. Save for the latter, each comes with a tasty side, be it kale chips, tomato soup, crispy smashed potatoes or a salad. In a nice touch, kids can play with an Etch A Sketch while they wait for their meals.

Readers' Choice: ClusterTruck

When is an all-night diner ever about the food? What night owls yearn for is someplace in the heart of the action, where the freaks come out and the lights never dim, making a corner booth the prime spot for crafting the next chapter of a noir thriller over bottomless cups of java. Pete's Kitchen has been providing pulp-fiction fodder for sixty-some years, all night, every night. Oh, and those hash browns, gyros omelets and breakfast burritos: They still do the trick, soaking up a bellyful of booze and providing sustenance for another red-eyed all-nighter.

Readers' Choice: Pete's Kitchen

The folks at Bacon Social House call their morning meal brunch, mostly because the menu is full of meaty entrees and dishes not normally associated with a modest breakfast. But you'll also find omelets, Benedicts, waffles, pancakes and French toast, most of them accented by bacon, of course. From light to hearty, classic to modern, there's something for every taste. Want a breakfast salad? Bacon has one, complete with a poached egg. And there's hipster chow, too, in the form of avocado toast topped with scrambled eggs and a nest of arugula. You can even get a burger at 7:30 a.m. if that's your thing. No matter what you order, every bite is made with care — because Bacon is first and foremost a neighborhood spot, where friends and family gather to chew the fat. And everything else.

Readers' Choice: Snooze

Who wouldn't want breakfast cooked by a guy named Fred? The Fred in this case previously owned La Fuente (already known for its foil-wrapped favorites), but his namesake eatery has been turning out morning magic since late last summer in far north Denver. Take a load off and stay for a fork-and-knife breakfast burrito smothered in a gravy-like green chile and stuffed with just-right scrambled eggs, molten cheese, potatoes and a choice of chorizo, ham, beans, bacon or sausage. But get this: Fred's also doubles down with a breakfast burrito jammed with all the usual goodies — plus a whole tamale thrown in for good measure. That's a stroke of genius that lifts this tiny shop above the competition.

Readers' Choice: Santiago's

When you're hoofin' it to work on a brisk morning downtown, you don't have time for a sit-down breakfast. Asada Rico, one of many street-food kiosks on the 16th Street Mall, has just what you need: express breakfast burritos stuffed with scrambled eggs, potatoes, green chile, cheese and a choice of meats. They're a speedy silver bullet that will fuel your tank, but if you've got an extra 75 cents and a couple of minutes to spare, you can get your breakfast burrito made to order, with added ingredients to satisfy every craving. Hunger — foiled again!

Readers' Choice: Santiago's

Eggs Benedict were almost invented to be messed with. The basic construction of English muffin, Canadian bacon, a poached egg and some Hollandaise sauce cries out for variations; nearly every one of the ingredients — except the egg itself — can be swapped out for an upgrade from the stodgy breakfast-buffet original. Chef/restaurateur Troy Guard gives tradition its due with a properly executed Benny at his new Stapleton breakfast joint, but he also dashes decorum with a lamb-neck Benedict with Latin flair. Shreds of slow-cooked lamb soak up an almost impossible amount of braising liquid, further augmented by a ladleful of green chile. Purists will be pleased at the sight of sunny-yellow Hollandaise, with some greens peeking out for good measure. Guard stuck his (lamb) neck out for something unique, and the risk paid off.

Readers' Choice: Snooze

Denver's artisan bread scene is thriving, with many a boule and baguette coming straight from the oven. But not all of these items rise to the occasion. Bread dough is tricky and temperamental, but baker John Hinman gets it right, especially in burger buns found on some of the city's best burgers. Pie dough is an equally tricky proposition, though, and it's here that Hinman excels, cooking up whole pies and hand pies — both savory and sweet — whose perfect buttery, flaky crusts ensconce and augment fillings that range from a simple yet extraordinary cherry to whiskey pecan to flights of fancy that reference green chile or biscuits and gravy. Whether you track down his baked goods at this hidden Park Hill bakery or at a Front Range farmers' market, Hinman makes every day Pi Day.

Readers' Choice: Grateful Bread Company