Rockit Didn’t
A bunch of us went to Rockit – a gastropub in Wrigleyville – last night. It was my idea, and I was pretty psyched about it. Sadly, the verdict was mixed, and even though I enjoyed my meal, it is not high on the list for a return trip.
The location is great, on Clark Street just north of Addison. That’s an easy walk for me, even in cold weather. Six of us had an 8:00p.m. reservation after cocktails. The inside of the place is dark, warm and pub-like, but there wasn’t anything that really stood out. It’s a young crowd that is loud.
The service was efficient and ample. Nothing mind-bending but, hey, it is a pub.
The food was what had me excited. More specifically, the menu looked great. This was pub food a level or two above your typical joint. Things like a lobster burger, truffle oil fries and lobster gnocchi catch your eye on the menu. The table ordered a variety, all the previously mentioned dishes and a side of mac & cheese to share. Like I said previously, the verdict was mixed.
My Rockit Burger – a Kobe beef patty with melted bried and medjool date aioli – was delicious. As it should have been for $19. It came with truffle oil fries. I found them full of flavor, although others at the table felt they were overpowering. My complaint is that, if you’re going to make truffle oil fries, you should use a Belgian frite – something that is crispy outside and very tender inside – instead of the straight-cut fries on my plate. The red onion brioche bun was delicious but a bit too buttery.
Laura had the lobster gnocchi and found it had a substantial portion of lobster meat. Unfortunately it was oily, and she didn’t finish it. Actually, Tom didn’t finish his, either.
Next up was the lobster burger. Lobster meat and shrimp paste. It sounded great but came out from the kitchen with a strong flavor (probably the shrimp paste.) Two at the table were wrapped to go.
So, the long and short of it is that Rockit failed to light our fuses despite the high prices. Great idea, great location, but the execution is not up to snuff.
