Rockit's Relaunch

May 21 2015 - 9:00 AM

Earlier this month, River North’s  Rockit Bar & Grill underwent a complete relaunch featuring a complete redesign and new menu. Partners Billy Dec, Brad Young and Arturo Gomez – along with Michelin-rated Chef, Partner and Food & Beverage Director, Kevin Hickey and Executive Chef and Partner Amanda Downing – revamped the space after a ten year run.

Rockit Ranch Productions collaborated with New York and Chicago-based interior designer Kara Mann to update the space both architecturally and aesthetically. My favorite touch? The gorgeous white marble bar on the restaurant’s main floor.



The beverage program features unique cocktails, an extensive craft beer program, and wines that pair well with the new food menu. A new draft system with more than 22 handles gives beer enthusiasts a wide selection of local and global craft beers to choose from. The wine and champagne list rounds out the beverage menu.




Award-winning Executive Chef and Partner Amanda Downing, Rockit’s Executive Chef since the beginning, worked closely with Michelin-rated Chef Kevin Hickey, Partner and Food & Beverage Director, to create the new menu which features modern American dishes with new items and a few old favorites including Rockit Pockets, and the famous wagyu beef Rockit Burger.

Open for lunch, dinner and brunch, Rockit’s updated menu features items such as:

  • Crispy Pork & Broccoli Salad (pictured below)- Fried pork belly nuggets with Brussels sprouts, broccoli, walnuts, medjool dates and Hook’s 5 year cheddar – tossed in a sherry vin with garlic and shallots.
  • Not Your Mama’s Tot Casserole (pictured below) – Braised short rib, crimini mushrooms and pearl onions, topped with truffle tots and melted Gruyere cheese.
  • Abe Froman – Foot-long house recipe smoked beef and pork sausage made with beer and mustard seed, topped with griddled onions, spicy house made giardinera, and beer mustard on a poppy seed bun.
  • Buffalo Joe – Two ghost chile bison sloppy joe sandwiches on New England rolls, topped with a carrot/Brussels sprouts/bell pepper grain mustard slaw and served with French fries.
  • Pork Belly Nuggets – Braised cubed and fried pork belly tossed in a smoked paprika and lemon spice mix, topped with scallions.


Everything I tried was fantastic, from the cocktails to the salads and entrees. I highly recommend the crispy pork and broccoli salad (I know what you’re thinking “a salad?!” but trust me on this one), tater tot casserole, and lamb nachos!

Check out the new space and menu the next time you’re in River North!