The Row House name is a nod to the beautiful architecture that Harlem is so famous for. Our white wood and glass storefront incorporates many of the original design elements uncovered during construction to bring some of that classic Harlem charm. Our dining room is bright and airy with interesting use of patterns and textures to create depth. .
We also have a private event space for parties of up to 150 guests.
Whether on a family outing, a romantic date or a social gathering, Row House offers the ideal setting to make your night complete.
Andrew’s passion for cooking was apparent at a very young age. At age 8, he began cooking meals on his own, attempting to recreate dishes he had seen in cookbooks and culinary magazines. At 13, he began his professional culinary career as a line cook and pizza maker & at 18, Andrew earned a position as Chef Tournant at the acclaimed Union League Café in New Haven, CT. It was there that he learned about seasonal cooking and began to understand that dining is not just about eating but rather it is a complete sensory experience. After leaving Union League, Andrew moved to New York where he worked as a Chef Tournant at David Burke Townhouse and Esca .Esca had a profound effect on Andrew’s career, making him realize that often the best preparations are the most simple and that there is no substitute for great ingredients and local produce in the peak of its season.
After completing a culinary journey through Hong Kong and Macau, Andrew accepted a position as Executive Sous Chef at the iconic Essex House Hotel on Central Park South. He created and executed green market inspired menus for the South Gate restaurant while overseeing in-room dining and catering. Andrew’s culinary style is based in the use of the freshest, highest quality, seasonal ingredients prepared in ways that highlight their natural beauty.
2128 Frederick Douglass Blvd
(on the corner of 115th Street)
New York, NY 10026