Rockit Relaunches With New Menu, New Look

By Selena Fragassi in Food on May 3, 2015 4:30PM

It was mission accomplished when Rockit Bar & Grill relaunched this weekend with a new look, new menu and new vibe at its River North location that hinted at a more sophisticated, culinary adventure than its previous life.

“We were open 10 years in our first iteration, now it’s time for the second phase,” said Co-Owner Billy Dec in a media preview that focused heavily on the restaurant’s grown-up dishes, like the Garlic Bread Prawns and Espresso-Rubbed Hangar Steak, conceived and helmed by Michelin-rated partner and Chef Kevin Hickey (Four Seasons, The Duck Inn) and long-time partner and Executive Chef Amanda Downing. Also present were partners Brad Young and Arturo Gomez who, together with Dec, created one of the city’s first dining-nightlife intersections under the umbrella of Rockit Ranch Productions.

The Hubbard Street spot had been closed since January for the overhaul, which also presented a chance to reinvent the Rockit canvas. The team collaborated with interior designer Kara Mann for an edgy finish that combines elements of art, high fashion and the rock ‘n’ roll brand the space has been known for in its past—continued in the upstairs lounge, which turns into a bar/club in after-dining hours.

What appears at Rockit now is a more raw, loft-like space with a wealth of contrasting textures and colors, from the wood-exposed, timber-and-beam infrastructure and colorful mural to white stone and smoky grey walls, patterned and leather chair covers and a gorgeous brass elevator. A new 50-foot marble bar has become Rockit’s focal point and for the first time has a dual-facing counter where guests can pull up a chair and stay a while.

Though I’ve been to Rockit a number of times in the past, it was always just because it was an easy option—central to the hot spots in River North and with a simple menu that appealed to multiple tastes. Now, Rockit gives off the air of a destination you’d plan to go to, and largely that is because of the upgraded food that flanks the new American menu. Hickey and Downing worked at length on the new menu—and it shows. Dishes are not only tasty but also inventive. Some of our favorites were:

Lamb Nachos: Who would think to put lamb on nachos? The braised meat was tender and worked well to balance out the crispy lavash chips. The feta fondue was also an interesting choice for the cheese sauce and was topped with Greek olives and tomatoes for a truly unique starter dish.

Thai Mango Curry Wings: The flavor profile of these wings far exceeded expectations. The sweet mango sauce balanced out the spiciness of the curry and the coconut ranch was a great choice for dipping sauce. Props, too, for the side of cucumbers for all of use who loathe the normal celery suspect.

Rockit Pocket: It’s back! The Rockit staple returns to the menu in fine form and is one of Chicago’s best takes on the Philly Cheesesteak. Chopped steak, caramelized onions and American cheese are folded into a crispy wonton wrapper and accompanied by a tangy housemade Rockit Sauce.

All the burgers: There’s no shortage of burgers here and the options are pretty diverse. Choices include the house-named Rockit Burger with wagyu beef, brie, fried shallots, mejool dates, aioli and a red onion brioche bun; a Lamb Burger with pickled cucumber and onion, feta and yogurt; a Chickpea Burger for the veggie-friendly; and our personal favorite, the Ballyhoo Burger, a bison patty with lobster salad, seared foie gras an truffle mustard.

Pan-Roasted Salmon: Hickey and Downing up the ante for their main courses, too, with a number of fish, chicken and steak options. The pan-roasted salmon was arguably one of the best of the bunch, finished with red quinoa tabbouleh, baby kale and lentil-garlic puree. Though your best bet would be to do a surf-and-turf and order the Espresso-rubbed Hangar Steak that literally melts with toppings of ghost chile butter, scallions, braised yukon gold potatoes and red-eye gravy.

We also loved the Chili Caramel Corn and Pork Belly Nugget “snacks” and Ham and Cheese Fries that trades up a traditional side. Check out the full menu here.

The beverage program also matches the food nicely. Overseen by Rockit’s resident Beverage Director Joshua Williams and Beverage Master Brandon Phillips, there is a lot of ingenuity in the glass. One of our favorite cocktails was the Goldenrod with Lapsang Souchung-infused Rittenhouse Rye, Amaro di Angostura, lemon juice, pomegranate grenadine and finished with an edible micro sunflower. The Second Voyage was also a refreshing spritzer with Old Man Guavaberry Island Folk Liqueur, Bacardi 151 Rum, Domaine de Canton Ginger Liqueur, guava purée and lime juice.

In total there are a lucky 13 cocktail options, including those on draft, “riffs on classics” and “Rockit originals.” The bar menu is also enhanced by a craft beer program with 23 pours, many from local purveyors, as well as a pretty solid wine and Champagne list, along with bottle service.

“We know there are a lot of options and ways to dine,” said Hickey. “Rockit wants to always focus on great product.” In that regard, Rockit is taking off.

Rockit Bar & Grill is located at 22 W. Hubbard.