Welcome to Bulrush!

At Bulrush we define Ozark cuisine by looking to the past. Specifically, we explore the late 18th century and early 19th century – the moment in time when the indigenous people first encountered the settlers, who often brought the enslaved. These three cultures came together at one particular 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. Please see our About page to dig deeper into our philosophies and guiding principles.

We offer our Ozark tasting menu Thursday through Sunday. Each meal crafted by 2-time James Beard semi-finalist chef, Rob Connoley, 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 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?

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 redemption. 

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. Two-time 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

What could I possibly so giddy about that shipped from Malaysia and is now in Alaska!?! Almost as excited as when I got pee pee boy! ...

International pork farmer and educator, Pork Rhyne, will be telling his life journey as an African American farmer on Sunday, August 28th at Bulrush restaurant in Midtown St Louis.

Pork Rhyne, "The Pork Evangelist,” is known across the country and overseas in East Africa for his work as an international livestock educator and local foods marketing expert. He has dedicated his life to training and educating experienced and beginner farmers, primarily on small-scale livestock production, business, and marketing. Pork Rhyne has been featured on ABC's Localish, PBS-NC's Resilient Agriculture, Mother Earth News, and Homesteaders of America.

The 7-course menu will follow Bulrush's concept that relies on foraged and hunted ingredients, hyper-local sourcing, and modernist playfulness in dish creation. The multi-course dinner will include:

•Catfish and plantain
•Salsbury steak and mashers
•"Choke Sandwich" - peanut butter, banana, bacon, and honey

The dinner costs $150 per person which includes tax, tip and a welcome beverage. Rhyne will be on-site sharing stories with guests.

Hell yeah! Such an amazing team. So proud of what they're accomplishing. ...

Savory apple tarte tatin, parsnip miso ice cream, catfish fish fumet, garlic granola, nasturtium ...