Welcome to Bulrush!

Please be patient as we transition our COVID protocol. With the prevalence and ease of access of COVID vaccines, Bulrush and most of our Midtown neighbors will now require proof of vaccination for all guests to enter the building. We are no longer in a financial position to reduce guest capacity, losing further revenue, especially when there is a proven, reliable, and free vaccination. Masking is still required, and all Bulrush staff are vaccinated and will remain masked.

For guests who have reserved seats prior to this updated policy, please contact us if you would like to cancel your reservation. Proof of status can be submitted prior to your reservation by emailing info@BulrushSTL.com or brought with you to the door. Again, ALL MEMBERS of the party will be required to show proof of status – no exceptions. Our standard refund policy remains as stated.

Please arrive on time as we serve guests in groupings. Late diners will be caught up with “rapid-fire” courses. 

At Bulrush we are defining Ozark cuisine by looking to the past. We specifically explore the late 18th century and early 19th century – the moment in time when the indigenous people first encountered the settlers, who often would bring the enslaved. These three cultures came together at one time to create what has evolved into the food that we eat today. Our goal is to honor each of these cultures and present their foods with authenticity and respect, using contemporary cooking techniques and hyper-local, hyper-seasonal ingredients.

We currently offer our Ozark tasting menu (7 courses) Thursday through Sunday. Each meal includes staff explaining the food, the history, and our numerous research projects through QR code-directed videos. Beverage pairings (alcohol or spirit-free) are available either through our reservation system or upon arrival, as well as ala carte drinks.

Frequently Asked Questions

Can we accommodate for dietary restrictions?

Please note that at this time we are not able to accommodate DIETARY RESTRICTIONS for egg, dairy or tree nuts. Each is used extensively throughout the menu. Vegetarian and gluten-free are readily accommodated with notification. As a general rule, please consider that this is a tasting menu – an opportunity to experience the chef’s vision. While we work hard to accommodate dietary needs, at the end of the day there are only two of us in the kitchen preparing over 85 items each day.

How can I redeem a gift card?

Because our gift cards are processed through a separate system than our reservations please give us a call at (314) 449-1208 and we can take care of the details. 

Can I bring more than four guests?

We purposefully have our reservation system set up to restrict large parties since we are such a small restaurant. However, when seats are available we can certainly allow you to bring a group. Please recognize that the layout of our room makes it more challenging for groups larger than four to talk with each other.

Do you allow private parties?

Yes. For the tasting menu we can allow up to 24 guests. For a bar-type event, up to 50. Please contact us for details on costs and offerings.

Bulrush STL is a contemporary dining and craft bar experience in the Grand Center Arts District just a short walk to the Fox Theater and Symphony. James Beard semi-finalist chef, Rob Connoley features contemporary foods rooted in Ozark cuisine. Our goal is to define Ozark cuisine by looking into the past – the origin story, so to speak, when the indigenous Osage people first encountered the immigrants and settlers, who also brought the enslaved into the region known as the Ozarks. This is a messy story. A story often filled with troubling histories – histories that aren’t ignored. Tonight our focus is on the food and using our platform to give voice to the story tellers of the past. And so we look at how each of these cultures offered ingredients, techniques and traditions to what melted together to become what we now know of as Ozark Cuisine.

We source all ingredients locally from small farmers. We make everything ourselves including cheese, yogurt and butter. Our team forages all ingredients to ensure responsible harvesting.

From the Marshfield Mail newspaper recounting an Ozark resident during the Spanish Flu Pandemic, “Floyd Atkinson, who had the flu last week, is able to eat biscuits now, and he said they tasted good.”

Purchase Bulrush Gift Cards

Chef Rob’s Instagram

As we approach Lexi's deathiversary, I have something planned to celebrate my foraging buddy's life on 10/31. ...

This fried pie right here was fantastic! Madeira roasted grape with "Sweet Baby" pecan pralinè. Madeira was a core liquor in early 19th century Ozarks. Sweet Baby pecans are the only pecan native to Missouri. And my own house made nocino glaze to finish. ...

A day well spent ...

Last night we had the honor of serving Norman Akers, an Osage elder and artist. I'll never forget the time Justin and I served a 90 year old Ozarkian, and how nervous we were to see how he responded to our contemporary take on Ozark foods. Well last night it was the same feeling, but the stakes had been upped as I'm always concerned about how I handle the story of the indigenous people who long preceded the white settlers. Norman's positive and supportive words at the end of his meal will feed and bolster my work for a long, long time! Can not wait to see his show at Saint Louis Art Museum. ...