River North’s iconic Rockit Bar & Grill droped a spring menu allowing diners to meet the new, and classic, faces of Rockit all at once. “New releases” showcase exciting new dishes embracing Rockit’s decade-long affair with elevated bar and comfort food, while “classic hits” feature the return of back-by-popular-demand favorites from over the years. A new RockFit section keeps things fresh and lean while keeping flavors Rockit fans have come to know, love, and crave. Lunch, dinner, brunch, and late-night shake up the city’s dining landscape once again.

Executive Chef/Partner Amanda Downing, along with Rockit Ranch Productions’ Partner/Director of Food and Beverage Chef Kevin Hickey, fresh off being named Chef of the Year by The Chicago Tribune, have created a menu letting guests indulge, celebrate, and even watch their figures with offerings that run the gamut from Pulled Pork Tacos with Chicharron to Korean BBQ Chicken Wraps. Rockit shows no signs of stopping the culinary momentum, continuing the charge with new, cutting-edge combinations along with welcoming back nostalgic food frontrunners.

“Rockit’s spring menu has a little something for every diner; classic bar food elevated by Rockit back in the early 2000s and some new, fun flavors that will satisfy cravings whether guilty or not,” Chef Hickey says.

“Rockit Classics” have built up a following during the last decade and Rockit brings chart-topping favorites back to the table.  Reintroduced items include Buffalo Calamari Cobb, Rockcorn Shrimp, Cinnamon Raisin Grilled Cheese, Turkey Burger, among other returning favorites.  These “Rockit Classics” have made mouths water since inception and Rockit Ranch Productions gladly gives back to their fans what they’ve been craving.

“What matters most to us is making our diners happy,” says Chef Amanda Downing. “There have been many favorites over the years, and with this spring menu change we have brought some of those favorites back. We’re looking forward to seeing our guests getting excited about some of our signature dishes returning to the menu, as well as creating new favorites for them.”

Guests take a walk on the Rockit side with a collection of never-before-tasted, newly released snacks, salads, sandwiches, sweet treats, and so much more.  Giving the menu a rockin’ update, new releases tempt guests with exciting flavors that are bigger and bolder than ever. Soul satisfying bites include the Spicy French Dip (with ghost chili cheese), Truffle Mac Crusted Filet, Wagyu Beef Sliders, and Pulled Pork Tacos, among other new hits sure to become classics.

Diners overwhelm their taste buds without overwhelming their bellies with Rockit’s light and fresh “RockFit” fare, brimming with flavorsome, yet healthier, ingredients for those keeping a watchful eye on their forkloads. Baja Chopped and Greek-Style Cobb Salads are in store, but who says diners have to stick to the greens? With a Chickpea Burger, Tuna Poke, and Korean BBQ Chicken Lettuce Wraps also among offerings, Rockit is Chicago’s new favorite spot for tasty, body-friendly eats.  “Caveman Style” allows diners to take any burger or sandwich traditionally on bread and instead, opt for a crispy lettuce “bun.” Plus, any of Rockit’s salads are now offered as a wrap as well, for a healthier sandwich alternative. And don’t forget that any exciting burger creations can be lightened up with a grilled chicken breast alternative.

Brunch gets spring treatment with new hangover cures like a Super Sized Buttermilk Biscuit with Pork Sausage Gravy, and Hanger Steak and Eggs on Creamed Spinach “Toast,” along with healthier items like Quinoa Porridge with Almond Milk and a workout ready Egg White Frittata with Chicken, Broccoli, and Spinach. Rockit Rancheros served all day and into the late night help fans continue to enjoy killer cocktails and craft beers into the wee hours. Exciting new cocktails include a take on a classic Daiquiri, the Scentless Apprentice, with brown butter washed rum, and the Kiss The Sky, a nod to Jimmy Hendrix with Combier, Hendrick's Gin, and an Absinthe rinse.  Electric Blue, a rye cream ale in an exclusive in collaboration with Empirical Brewery, sets the tone for beer fans inspired by Cream’s “Strange Brew.”

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