Billy Dec updates blog on Rockit Wrigleyville opening

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


312DD told you earlier this morning Rockit Wrigleyville was debuting tonight, and now Rockit prez Billy Dec just updated his blog with confirmation:

"Proud to announce we are opening our second rockit bar and grill across the street from wrigley field tonight! The staff is so great and training went so well that we found ourselves ready earlier than thought- so opening early- at least most of it- saving sidewalk café for may 6th. It is a beautiful restaurant w/ the same menu as the one in river north that helped us earn the 'best restaurant' award at the 2008 rna awards (and of course the same burger that got 'best burger' in the country on good morning america!)."

Not the "quiet" opening they had hoped for tonight. I wonder why . . . hmmmmmm

UPDATE: NBCChicago.com is all over this story, too!

Chelsea Girls to rock LaSalle Power Co.

Which one's the Playboy model?! (Photo: Chelsea Girls)


How fitting that new rock-focused LaSalle Power Co. charges into its first official weekend with shows from the country's hottest all-girl cover band?!

The L.A.-based Chelsea Girls, which makes its base at The Roxy Theatre, is comprised of drummer Samantha Maloney (Hole, Motley Crue, Eagles of Death Metal and Peaches), bassist Corey Parks (Nashville Pussy), lead guitarist Allison Robertson (founding member of The Donnas) and lead vocalist Tuesdae (world-famous deejay and Playboy model).

Look for them to perform classic and contemporary rock hits Saturday for the public at 9pm. No cover.

This thing will sell out for sure . . .

Elusive French-trained chef Eric Aubriot's been hiding out over at Taste Food and Wine in Rogers Park for about a year now focusing on pairing fine wines with gourmet bites.

So when we came across this cool—and dirt cheap!—event happening this weekend, we had to post it immediately before it sells out:

Aubriot's doing a cooking demo pairing flat iron steaks with wines. It's only $15, which is a bargain to get to hang out with this talented chef who was nominated twice for the James Beard Rising Star award, opened three Chicago restaurants (one of which was named one of Esquire's Best New Restaurants in 1999 and 2001) and worked under some of the most famous master chefs in the world.

The event happens 2-4pm on May 3. Space is limited, so RSVP ASAP.

EXCLUSIVE: Rockit Wrigleyville opens today!

Rockit's tribute to Elvis, "The King French Toast," should likely be on the brunch menu at the new Wrigleyville location. (Photo: Rockit Bar & Grill)


They tried to keep it a secret since day one, but 312DD wasn't having any of that.

Rockit Wrigleyville opens quietly today in the old Tuscany space.

And while we're told the menu and setting resemble the original River North location, here are some comments from a couple of Ultimate Insiders who've actually already seen it:

"I stopped in Rockit Wrigleyville yesterday... it looked pretty sweet at entry; met (manager) Dan Russo briefly. I'll check it out Wed."

"I went on Saturday because I was strolling down Clark that night and there were like 5 people in there and I'm thinking wtf? No one is in Rockit on a beautiful night? They weren't open yet, but whispered to come back on Tuesday!"

We cannot wait to check it out! Next Cubs home game is Thursday . . .

Mavens of mixology

The Wall Street Journal chronicles the history of women behind the bar:

"One of the great legends of how the cocktail came to be credits a colonial barmaid, one Elizabeth 'Betty' Flanagan. James Fenimore Cooper's 1821 novel 'The Spy' tells of how Betty, having been brought up on liquor, 'was peculiarly well qualified by education' to create the first cocktail. With such a worthy accomplishment attributed to a woman bartender, one would think that female mixers would have proliferated."

Weekend Tweet Beat

Rick Bayless is chef of Frontera Grill and Topolobampo.


What were Chicago's top chefs up to this weekend?! 312DD checks out their Twitter accounts:

Grant Achatz (Alinea): "We've cooked for Ferrán Adrià, Thomas Keller, Daniel Boulud, Jean-Georges Vongerichten. But Alice (Waters) comes tomorrow and has me the most uptight of all. I really want her to like it."

Jimmy Bannos (Heaven on Seven): "Going to a farm in Holland, Mich., to learn how to make cheese."

Rick Bayless (Frontera Grill): We're finalizing the logo for XOCO—new place opening in July next to Frontera/Topolo."

Efrain Cuevas (Clandestino Supper Club): "Gonna go enjoy some BBQ with the Honky Tonk BBQ peeps."

Rick Gresh (David Burke's Primehouse): "What a tough life us chefs have. Just tasted 3 killer caviars, now we have 10 beers to taste to pick 3, home made kimchi and pickled ramps."

Koren Grieveson (avec): "Love Spinach! (from the set of Iron Chef against Cat Cora)."

Ryan Poli (Perennial): "Going crazy trying to change the dinner menu and open the patio at Perennial today."

Cary Taylor (Chaise Lounge): "Thanks to David Paiser of the Elysian for introducing me to Chef Alice Waters at The Publican last night. She's amazing!"

The party's over . . .

Ben Walanka, executive sous chef at Rhapsody (Photo: FOX)


Our hometown hero Ben Walanka (Rhapsody's colorful exec sous chef)—who we've been following on Gordon Ramsay's Hell's Kitchen since season five of the chef competition began—got the boot off the show Thursday. Of course, he represented us well and went out with grace.

From his Facebook page:

"Well, what a ride!!!! I really want to thank all of you that supported my efforts in Hells Kitchen and for all of your inspiring messages and comments along the way. That was easily the most trying experience of my life, but I come away from it knowing that I gave 100% and have no regrets........other than acting like the most arrogant person that ever chopped an onion. :-) Thanks again to all of you!!!!"

If you need to get caught up on episodes, check here. Hell's Kitchen airs at 8pm CST Thursdays on FOX.

Why David Burke Rules

The Wall Street Journal examines how super chef David Burke is so successful in a down economy:

"His promotions have included $20.09 three-course meals with items such as oysters and lobster at many of his upscale restaurants, including two in Manhattan (where, without discounts, entrees run $29 to $44), and $5 burgers and milkshakes at his Chicago steakhouse (where a 14-ounce sirloin is $48 on the regular menu). On one menu, he crossed out prices of wine and listed new prices with the term 'sale'—a rarely seen word in fancy restaurants."