Wednesday, January 13, 2010

Rockit Tweet-Up Serves as Haiti Fundraiser!

Rockit Ranch principals Brad Young (from left), Billy Dec and Arturo Gomez (Photo: Rockit Ranch Productions)

Rockit Wrigleyville partner Billy Dec's using his Saturday night tweet-up as a fundraiser for Haiti earthquake survivors:

"Made my Sat 1/16 tweetNmeet in2 benefit4 #Haiti. $20min, drinks/apps on me 9-10p @RockitWrigley rsvp2"

Will update as more info comes in . . .

What's Going on at 33 Club?!

(Photo: 33 Club)

Just got this email from an Ultimate Insider, who also happens to be a high-profile chef:

"Talking to my sous. Evidently has been a bloodbath in the kitchen at 33 Club. Half the staff's been let go."

In the shakeup, Executive Chef Dan Kelly was replaced by former Branch 27 and North Pond chef Bob Zrenner.

Publicist Abby Baine Dunn says of the changes:

"33 Club's new Executive Chef Bob Zrenner doesn't have any major changes planned for the menu. He plans to 'stay the course with seasonal, vibrant and contemporary food.'

"Any changes that he makes to the menu will be seasonally driven—for example he will incorporate more local product this spring."

Hits and Misses at New Steakhouse RB Grille

RB Grille interior (Photo: Neil John Burger for

New Rock Bottom Brewery casual steakhouse RB Grille gets a lukewarm review from Crain's in that it still needs to work on its bacon skills:

"RB Grille is ruining its bacon. In each of the dishes that call for it, the bacon was dry and barely registered any flavor, as if it were prepared hours earlier. It didn't wreck the salads, or the turkey-ham club sandwich ($11), but the bacon-wrapped scallops (I made the mistake of ordering the entree size, $20) failed entirely. Kitchen, take note."

But the reviewer does give them big props for their hand-crafted burgers:

"Given the choice, however, I'd opt for a burger ($9-$10). RB Grille serves up six styles with all kinds of cheeses and condiments, plus the option of swapping out beef for chicken breast or ground turkey. They're great partners to the Brewery's house lagers and ales."

Newly remodeled Rock Bottom Brewery interior (Photo: Neil John Burger for

Speaking of ales, Rock Bottom Brewery, which has been around since 1996, just unveiled its new look that is certain to attract a new kind of beer drinker. They've added a stage for live performances as well as 22 flatscreens for sports watching.

Plus, they're introducing "tapping parties" to get the word out about new brews. Thursday, their award-winning brewmaster Pete Crowley introduces “My Sweet” Cherry Wheat, a wheat ale brewed with 160 gallons of dark sweet cherry juice.

And on Jan. 28, he'll debut Drunken Angel Abbey Dubbel, a fun new brew that’s already won a bronze medal at the 2009 Great American Beer Festival.

Both parties occur 6-7pm and are free. No RSVP necessary.