The central personalities responsible for Rock Bottom’s rapid expansion during the 1990s first met in 1973, roughly 20 years before they joined forces to create a chain of combination restaurant-breweries. One of the pair, and the junior of the two, was Thomas A. Moxcey, who was working in Boulder, Colorado, as a waiter at a restaurant named Cork & Keg during the early 1970s. Moxcey proved to be in the right place at the right time because in 1973 he was recruited by a restaurateur named Frank Day, who was putting his academic training as a Harvard MBA to the test.
Day was opening his first restaurant, an establishment called The Walrus, and hired Moxcey to help him run the Boulder-based business. Day and Moxcey spent two years working together, then went their separate ways, beginning a 15-year period that saw Day continue as an entrepreneur and Moxcey embark on a career in restaurant management.
Day opened a restaurant named Old Chicago in 1976 and developed it into a small chain, while Moxcey climbed the managerial ranks at two restaurant chains, Cork & Cleaver and Village Inn. When Day and Moxcey reunited in 1990, they brought together their experience to launch a new concept in the food service industry, one designed to appeal to the interest in microbrewed beer. The result of their efforts would become known as Rock Bottom Restaurants, Inc.
By February 1995, Day and Moxcey had opened eight new restaurants during the previous 12 months, giving them a total of five Rock Bottom Breweries and 16 Old Chicago restaurants. On the heels of this ambitious effort, they continued to stick to their plans for opening four Rock Bottom Breweries and eight Old Chicago restaurants in the coming year.
Rock Bottom was taken private in an August 1999 buyout by Day and company co-founders Bob Greenlee, Arthur Wong, and David Lux.
Our Mezzanine is a private location in our downstairs restaurant. This space has exposed brick and theatre curtains to separate you from the restaurant diners. This space can be rented out partially or completely, with capacity ranging from 25 to 75 guests.
Our Brewer’s Cove can accommodate up to 30 guests and is a semi private location in our downstairs restaurant with large windows looking into the brewery.
Our cocktail area can accommodate up to 50 guests and is a semi-private location with views of the brewery. Set with high top tables, it’s perfect for happy hours and receptions.
The Broadway Patio is a private location outside our downstairs restaurant that can accommodate up to 75 guests. Located directly on Broadway with great views of Nissan Stadium and downtown Nashville.
The Beer Garden is a private location on our rooftop overlooking 2nd Avenue that can accommodate up to 75 guests. This space is a covered patio with sidewalls that can dropped down in case of inclement weather.
With full rooftop buyouts, your guests will have private access to the entire rooftop restaurant. This space can accommodate up to 350 guests and includes a covered patio that overlooks 2nd avenue, a fully enclosed cocktail area and our exposed patio that overlooks Broadway. We have the largest rooftop on Broadway and boast views of Nissan Stadium, the Cumberland River and downtown Nashville.
We are Broadway’s original brewery and provide your guests with fresh, hand-crafted beers and delicious food. We boast one of the best views of Downtown Nashville and are a short walk from the Music City Center, Bridgestone Arena, Ryman Auditorium, Ascend Amphitheater, Nissan Stadium and other major downtown attractions. Whether you are planning a corporate function, holiday party, rehearsal dinner, luncheons, or casual get-together, come down to Rock Bottom Brewery, where great parties are always on tap!