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.
One of the best places to have a hearty meal is Rock Bottom Restaurant & Brewery in Arlington, VA. This place is synonymous with delicious food that can satiate all your cravings. It is well known far and near for its delectable spread that includes Pizza and American food. It is conveniently placed in a favourable location near N Randolph St,n Wilson Blvd., and is situated inside of the Ballston Common Mall. It features patio seating outside of the entrance and a happy hour.Usually one can quickly spot the eatery and can commute without hassles because of the strategic location. It is one of the most sought after American Restaurants in Arlington, VA.
Rock Bottom in Arlington is known for its handcrafted house beers, upscale pub food and all-American fare. Each hearty dish is made from scratch and served in a relaxing, fun atmosphere. Flavorful starters like firecracker shrimp, southwest egg rolls or asiago artichoke and crab dip are great before moving on the main course, such as: signature burgers with selections that include Portobello Swiss, Maker’s Mark Bourbonzola and Bison, lobster and shrimp enchiladas to Jambalaya or bacon chicken mac ‘n cheese. There are also plenty of sandwiches, tacos, steak and seafood dishes, as well as pizza.
Rock Bottom was located in Ballston Common Mall, which underwent over two years of renovations before reopening as Ballston Quarter. Just before the renovations to the Mall, Rock Bottom closed its doors in May 2016.
Passionate about pints. Maniacal for malts. Rock Bottom always has been and always will be about the beer. Every tank we tap represents hours of planning, experimentation, ingenuity and precision by your local Rock Bottom Brewmaster. While we pride ourselves on the remarkably consistent quality of our beers, we’re just as dedicated to letting the personality, experience and particular expertise of each Brewmaster shine through. When you hit Rock Bottom, you’ll not only enjoy these handcrafted brews and our made-from-scratch food, but you’ll feel a connection to the locals and the location that just doesn’t happen at many other restaurants. We like to say that life begins when “You’ve Hit Rock Bottom®”.