bannerimage.jpg
rh_cap.jpg
bannerimage.jpg

RowHouse Restaurant


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

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

785.235.1700

SCROLL DOWN

RowHouse Restaurant


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

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

785.235.1700

This Week at RowHouse

June 25, 2016    

Our kitchen is a group effort.  We all have different skills and different strengths.  We also all have wildly different ideas about food.  Forrest Wright is my Sous Chef now and his ideas are leading the menus, while my job becomes the editor.  Our crew is rounded out by Pablo Martinez, Allan Comihig, and Benjamin Kirby.  I’m giving the boys in the kitchen lots of freedom this Summer, and they are impressing me with their creativity and abilities to follow thru with their menu ideas. Last week the salad with Acai Berry Gelee, and the Vegan Creamy basil and Cashew soup with Watermelon Salsa were some of my favorite tastes ever. This week I’m really looking forward to the Parsley Ice Cream, the Gnocchi, and the Roasted Apricot Curd. Stay tuned, the kitchen’s getting hotter and hotter
here at RowHouse. Happy Safe Summer!

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!

Photo by Heidi Weiss


rh_cap.jpg

OUR HOUSE


SCROLL DOWN

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 pre-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!