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.”

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Chef Rob’s Instagram

Just playing around with my new chocolates. Please educate yourself on the problem of child slavery in chocolate production. I have completely switched my supply over now that I know and encourage other chocolate makers to do the same. ...

Rob Connoley came back to his hometown with big ambitions: to open a foraged-focused, tasting-menu restaurant where guests could bask in the region’s bounty. However, his intellectual interests (he is a PhD, after all) soon merged with his cooking. Since opening in Grand Center three years ago, his restaurant, Bulrush (3307 Washington Avenue, 314-449-1208), has morphed from a mere restaurant into an ideas incubator and research project, shining a light on the oft-overlooked Ozark culinary traditions of the region’s diverse peoples. His dinners are breathtaking, almost ceremonial displays of technique, but what makes Bulrush so special is not the way Connoley’s food tastes, but that when you dine with him, you feel you are helping to forge a new pathway into deconstructing the social and cultural foundations of the place where we live. Connoley embraces food’s ability to be a powerful lens through which we understand ourselves and others, which makes his impact felt far beyond the table. —Cheryl Baehr ...

The Rohan potato is the crown jewel in our 1841 seed inventory reintroduction crown. The hardest of the seeds/starts to get since it had been extinct in North America, we found a small gardening group in England that still raised these historic spuds. One of our local farmers did their magic, and once a year we get these small grape sized potatoes ready for baking and out to a few lucky customers. #Ozarks #intermezzo ...

Today was a bison slaughter for the Bulrush team. I think most of the staff go simply out of curiosity, but for nearly 15 years I've taken my staff because I believe that in seeing the life and seeing the death, better, more responsible choices are made in preparing the food we serve. Far too many cooks and chefs have no idea where food comes from and all of the implications attached to it's existence. So today I appreciate the bison who will feed so many, my staff who are always down for an adventure, and the rancher who shared his world with us. ...

Shaking the rust off my chocolate bench. Not ready to share yet. Not quite happy but this is chestnut with just a dab of chinquapin for good measure #connoleyfinechocolates ...