Rockit Ranch Productions is a restaurant and nightclub development and management company specializing in entertainment marketing, promotions, branding, public relations and operations. We are a select group of committed, specialized individuals who pride ourselves in learning from the past, living in the present and foreseeing the future of the entertainment industry. Whether creating and operating a venue concept, producing an event or relating a brand to a targeted consumer group, our aptitude leads to success in every aspect of marketing and sales. We see entertainment as a lifestyle that is maintained through experience, balance and relationships. Our restaurants and nightclubs are built on this foundation and our partnerships reflect these principals every step of the way.
Our venues include Rockit Bar & Grill, a unique neighborhood restaurant and Rockit Burger Bar, serving 16 mouth-watering burgers steps from Wrigley Field both featuring Executive Chef Amanda Downing’s eclectic take on American cuisine; The Underground, a chic sophisticated nightclub entertaining Chicago’s brightest and most talented, as well as a “who’s who” of celebrities, international DJs and other bold-faced names; Sunda, the New Asian stunner serving Executive Chef Jess DeGuzman’s contemporary interpretations of traditional dishes from Japan, China and the Southeast Asian Island region; and newly opened Dragon Ranch Moonshine & BBQ, an American BBQ concept with Asian influences.
Rockit Ranch Productions is a full service event planning company and can help you with corporate entertaining in any of our venues for 15 to 500 guests. Call the events department at 312-943-7600 to learn about the options available for your sized group.
Modern Luxury – “Flying High”
Ten years ago, Young says, “We were all machines; we’d go out seven nights a week and you couldn’t pay us to stay home.” Now, Dec is married with a new baby, Billy IV, photos of whom are always at the ready. Young will be married early next year to a woman he met one night at Rockit. They can all still be found in their restaurants and bars several nights a week, but it’s Gomez, the remaining bachelor, who most often mans the floor until closing time. “We have so much going on during the day,” says Young. “Meetings with chefs and architects and contractors and investors—not to mention managing our employees. We’ve learned to divide and conquer.” Still, he says, “You can never feel like you’ve crossed the finish line, ever. You can’t take your foot off the gas.”
- Amalie DruryCS Magazine
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