Welcome to Bulrush (COVID Edition!)

As we re-open our dining room, armed with the latest knowledge on COVID-era safety, we will be meeting or exceeding all St. Louis City Health Department and CDC guidance. Most importantly, we are open by reservation-only allowing vastly reduced number guests each night. Masks are required for entry and moving around the restaurant without exception. This is not only for your safety, but ours.

We are currently offering our popular Ozark tasting menu (7 courses) Thursday through Sunday. If you prefer to dine at home or in the park, you can order the tasting menu Curbside Carryout or Delivered to your door. Each meal, regardless of where you choose to dine, will include our staff explaining the food, the history, and our numerous research projects through QR code-directed videos.

Frequently Asked Questions

Can we accommodate for dietary restrictions? We can certainly provide for vegetarian (not vegan) or gluten-free (not celiac) with notice. Other requests are possible, so please inquire via email or phone.  We do ask that you let us know during placement of your order or reservation so that we can best prepare your meal for you. Dairy and nuts will be involved in each menu. Our policy is that we will modify the menu only if quality is maintained.

How can I redeem a gift card? Because our gift cards are processed through Square, but our reservations processed through Tock, please give us a call at (314) 449-1208 and we can take care of the details. 

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.”

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Chef Rob’s Instagram

...aaaand, now it's ready. #patience Missouri black walnut nocino. It takes way longer to settle down versus the more common English walnut variety. Started June of 2019. ...

We've been playing with a staffing model that will be the next level evolution for Bulrush. So I'm looking for someone to join the team. HMU. ...

Open Sundays starting immediately! ...

www.bulrushSTL.com/reservations ...

Spent the day killing paper before I have eye surgery on Monday. My shooting was good today. Let's see if it's better tomorrow. ...