dm9831 (34) Monee, Illinois | March 24, 2008| Updated February 23, 2009
jason was the bartender when i stopped by. nice selection of beer, and jason poured me three samples of of my favorite styles without being asked. knowledgable staff, decent beer, nice place. maybe i will eat here soon. join the mug club...itís free!
iain willson, the master brewer is often on hand to discuss beer, or present free samples on mug club beer release nights. my second home brew pub.
The fact that RB has a standard design for its new locations has led me to call the chain Applebeeís with better beer. Thatís probably not quite right they do have a chef at each location, only I usually have an appetizer. The food may be much better than I know. Only drag on the Ambience is the fact that youíve been here before if youíve been to RB Yorktown. BUT the place does have brewmaster Iain, who has his own ideas about what to put on the taps, as does Pete downtown and Tim at Yorktown. My experience of the beer so far is just three, from a pale lager to a barrel-aged IPA, but he handles each extreme pretty well. Letís just note that RB seems to have set this up pretty close to a brewpub with a poor reputation (Harrisonís), just as the Yorktown RB is near Taylor. Hmmm.
gws57 (92) Saint Charles, Illinois | November 21, 2007
Went here during the height of the football season on a Sunday. Beers were really great, especially compared to the Rock Bottom in Warrenville. The food was good too. Service was prompt and friendly. A couple of beers that I wanted to try were out. All in all the experience was great especially considering the circumstances.
This is a wonderful restaurant with great service, knowledgable staff, a great brewmaster, and most importantly great beer and food. It is reasonably priced too. The beers are truly premier, and they always have a new one ready to be tapped.
I stopped here last night as part of a road trip to Ohio. It wasnít very busy on the Thursday night so we grabbed a table in the bar area.
Thereís not much to say about the food and decor if youíve seen most of the Rock Bottoms youíve seen this design before. Food was average to slightly above average - my pulled pork had a nice spicy kick but overall was your basic upscale brewpub fare.
The tap list was not much different than the one I visited in Milwaukee. The local specials were the BA Scotch Ale, a hefeweizen and an Octoberfest. Prices were reasonable and the half pint of hefeweizen I tried was decent. Itís a nice place to stop if you want good beers amid a sea of chain restaurants.
For the most part, I am in agreement with the trusted raters below (well... at least I trust them). This is a cookie-cutter replica of the RB standard design... with its brick and stone and Frank Lloyd Wright Prairie-style influences. A smattering of patio tables should be pleasant in the summer while the interior finds large accomodations for the diner and drinker alike.
Food quality was above average, but I think the cooks still need to find their groove. A "spicy" entree was not so spicy while some side dishes (and the chili) seemed overly salted.
Service was VERY attentive in the dining room on a busy Friday night. In chatting with our waitress, we found that their wait-stations were astoundingly tiny in comparison to other restaurants of similar size. Even without a bus staff, there should be no reason why youíd find service lacking. On the other hand, the bartenders were swamped and could barely keep up with orders. (I think I counted three, but it wouldnít hurt to equip an additional one on a weekend evening.)
I was impressed wtih Mr. Wilsonís beers (which I had heard were assembled rather quickly) and am hoping this standard of quality is maintained.
I just have to add that Iím excited to finally have a decent beer joint which is close enough to stop for lunch on a workday. (And my lunch is at midnight, so itís all the better!)
As Cornfield says, template Rock Bottom building, template Rock Bottom menu... But I was pretty impressed with this locationís beers.
This visit they had three beers on cask, the Fire Chief Red (better on cask IMHO), Pale Ale, and an experimental white chocolate stout. I also tried their Brewmasterís Special, Naughty Scot Scottish Ale. Tasty.
Service is hit or miss. Late on Friday night the bartender told me that the special was, "A dark". She new no more details. On the other hand, today the server was right on, clearly knew her stuff.
Food is standard Rock Bottom menu, which isnít bad for a chain location. Jerk chicken sandwich was solid.
A very good addition to the South Suburban scene. Iíll be back.
This new Rock Bottom is physically a clone of the recently opened RB Yorktown, the only difference being that the parking lot is on the other side of the building. The food is the standard stuff for the chain. Sorry, no salmon meatloaf, Joe, but my smoked salmon fish íní chips were good, and they had the appropriate malt vinegar to go with it. The staff, friendly & efficient enough, seem to know very little about the beers. The beers- I almost forgot...
All beers are recipes of head brewer, Iain Wilson. (I tried to flag him down as me moved about the moderately busy lunch-time crowd, but he seemed to avoid the old beer geek and visited folk who were drinking [sigh] soda pop. Maybe next time.) His first eight tappings are a bit thin, but fairly decent drinking. At this point, I see it as a project in the works and will revisit to see how it develops.