Who eats:
Mostly River North denizens and shoppers.
Why eat:
Tasty salads and sandwiches in generous portions.
Ambience:
Urban rustic — dark wood and accents, exposed brick and ceiling beams. The bar upfront is a nice perch with high tables and chairs, and it’s separated from the dining area, which mixes tables, booths and a banquette, by a planter with an array of bare tree branches.
Dress code:
Business attire was rare on the day we visited — only three young men in ties. The rest of the diners were in summerwear.
Noise factor:
The buzz of conversation fills the room but not to distraction.
Overheard:
“I just want to log in and start producing.”
Service:
The service would be best described as unrushed, so allow some time. The bartender covers the tables in the bar area. He was friendly and helpful when he wasn’t mixing a drink, including a child’s lemonade, or serving other diners. The food is delivered by auxiliary wait staff.
Cellphone reception/Wi-Fi:
Full cell and Wi-Fi.
Reservations:
Accepted.
Menu:
Sandwiches, salads and a mean pecan pie.
Reliable options:
Rockit is known for its burgers, and the slider plate didn’t disappoint.
Three mini-Black Angus burgers on parkerhouse buns ($12) were slightly pink inside and flavorful without toppings. The buffalo chicken wrap ($12) was hot and cool all at once: chunks of tender chicken tossed with greens and bleu cheese, and bathed in a creamy ranch dressing. Substitute the fries that come with sandwiches for the out-of-this-world truffle fries or savory sweet potato fries — well worth the extra $2. Appetizers include the double dip ($11), warm tomato-goat cheese dip, white bean hummus, sesame crackers, pita and seasonal veggies. A neighboring diner had the lobster avocado cocktail ($15), lobster, avocado, tomato, cilantro and lime served in a martini glass with flour tortilla chips. Topped with a dollop of fresh whipped cream and mint sprig, the pecan pie ($6) was light, flavorful and enough to share.
Expect to pay:
$18-$22 per person.
Contacts:
312-645-6000,
rockitbarandgrill.com
mgrandinetti@tribune.com
Twitter @mjgrandinetti
