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RowHouse Restaurant


Wednesday | Seatings 6:00pm-8:00pm

Thurs.-Saturday | Seatings 5:30pm-8:30pm

785.235.1700

Coming in November, RowHouse Lunch, Monday-Friday, 11:00am - 2:00pm

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RowHouse Restaurant


Wednesday | Seatings 6:00pm-8:00pm

Thurs.-Saturday | Seatings 5:30pm-8:30pm

785.235.1700

Coming in November, RowHouse Lunch, Monday-Friday, 11:00am - 2:00pm

This Week at RowHouse

Chef Anna Springer returns to RowHouse with Lunch, beginning Nov 1, 2017

Oct 14th, 2017

As we look forward to RowHouse Lunch beginning Nov 1st, we are feeling flooded with ideas.  Having Anna back in the kitchen gives us one more creative vantage point from which to invent recipes.  We tossed aside more ideas for this next week’s menu than we kept, and it’s been a long while since I can say that.  Many of the dishes are ideas we are playing with to be on our new menu, so we are anxious for your input.  This salad, this Vegetarian dish, and many of the accoutrements like the Green aioli, and the mint pistou.  We love having you for dinner, and we look forward to becoming your favorite lunch spot.  Please ask away for more details, though, many questions are still being answered for all of us!  Yikes!

Thanks for being here. We love every time we see you!  Be good to yourself!

-Greg Fox

Thanks for being patient as I learn my new routine updating the website and the newsletter.   A little inside info for you......The upcoming week's menu,  is posted in the "EXPLORE OTHER MENUS" section of the menu page on Friday afternoon the week before.  That's my tip for the week.  

Get a tour of our new website!


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OUR HOUSE


OUR HOUSE


 

Welcome, friends

RowHouse Restaurant opened its doors in 2007 with a simple idea—to grow and spread love by bringing a fresh and inspired dining experience to Kansans and visitors alike.

Steps from the Kansas State Capitol Grounds, the once dilapidated historic site at 515 Van Buren St. was transformed by Owner and Chef, Greg Fox, into a fine dining venue. Greg is a native Kansan who is inspired by his roots. He draws from being raised in a family of cooks and bakersalong with his culinary experience in New York City and Nashvilleto bring something unexpected, yet familiar, to the table. He and the RowHouse crew serve up dishes made with equal measures of love and finesse—and you can taste it.

The prix-fixe "tasting" menu is seasonally driven and changes weekly. Many of the menu items are made with local ingredients—often from the RowHouse garden. RowHouse strives to create a welcoming experience that cherishes its history and deliciously evolves. We invite you to join us!