"When I started this job over a year ago, I had no real experience.  I'd only cooked for my family.  Greg has taught me the majority of what I know.  We are great partners in the kitchen.  We even measure the same...a pinch here, a bit of that, about yah much, a dollop, glop, glussile...we always match.  He can easily tell me what he wants a dish to be like, and I can make it taste and look the way he describes. 

I'm more independent in the kitchen now.  Sometimes I make up dishes, or add compliments to a plate.  On Friday and Saturdays, I'm in charge of the kitchen so that Greg can meet the customers, and see what we can do to improve the service, the food, and the atmosphere.  Changing our menu every week is a challenge.  However it's also one of the most exciting things.  Every Wednesday when I show up for work it's a new menu, dishes we've never made, an idea that explodes into life sometime between 1 and  6pm when we open.

Another exciting part of my job is being able to take the plates to the tables.  Seeing the customers and their reactions.  I've gotten to know some of them very well.  I hope to know more of you in the future.  I want to thank all of you that have ever come in to the house, or who have visited the website.  We will keep trying to make elegant and exciting new menus for you to enjoy.  Any suggestions you have we would love to hear.

Greg and I spend a lot of time before we open discussing new menus and ideas.  We try new produce and see what we can do with it.  Cooking is something that's fun for both of us.  So we're not really working,  we're hanging out.  Greg and I have become great friends.  I get to hear all of the exciting stories of his family, and the trips, and the places he has lived.  We're always sharing ideas.  I thank Greg for the opportunities, friendship, and career that he has given me here at RowHouse.

I love my job!"         -Michael Colpitts, Sous Chef.

"I would love to be able to say I had this whole year planned out perfectly, that each step was well calculated, each menu approached with total confidence, and everything was so well orchestrated and organized it was perfect.  Well I can't say all that, Okay, none of that, except -everything was perfect.  The mistakes were honest, the forgotten elements not all that missed, and even though  some recipes came about from mistakes, I'm proud of the food that hit the plates over this year.  You, my customers educated us, and let us learn.  This was like an intense year of school for me, and I feel I learned much, but am each day still humbled by how much I still don't know. 

This Place, RowHouse, is special.  I am surrounded by walls that love the life we have brought.  Everyday I love coming here.  It feeds me with creativitly and drive, and I keep striving to keep it more and more interesting for all of us, You the customers, my staff, and myself. 

I asked my workers, the real stars of RowHouse to write down their thoughts of this year, I didn't expect all the praise and kudos, but it was welcome.  They are something.  I love each of them for different reasons, and I especially love what they bring of themselves to the house and most importantly to you.  I told everyone when I hired them I wanted people who treated people well first, and we could learn how to serve.  They have all been very patient with me.  As often as I change the menus, I probably change my mind and rearrange things an equal amount.  It's just my nature, and it can drive people crazy, but my goal is to always be on the look out for ways to work better, and serve better, and enjoy this place better.  I believe it can always be better.  And they just keep rolling with it.  They are exceptional, they have exceeding all my expectations, and often surprised me.  They have made RowHouse work. 

Whats a conductor without the symphony after all, just a guy swishing around a couple chopsticks."                            -Greg Fox, Chef/Owner