We are on break until January 12th

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 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 now offering Cooking Demo Dinners each Wednesday, as well as our Prix Fix (5 course) and popular tasting menu (7 course) Thursday through Saturday. You can also 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.

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.”

Purchase Bulrush Gift Cards

Chef Rob’s Instagram

I love this place so much! ...

Chantelle "cream": long slow two year ferment ...

Tonight's #carryout dinner: Shallot, parsnip, fennel, apple; Beets, yogurt, rye, hibiscus; Asparagus, crema, sumac granola; Pecan, nocino, white chocolate, potatoes; Goose pastrami, rye, 1864 chili sauce goose egg soil thousand island; Chicken, sumac waffles, sorghum and maple, sweet potato; Pawpaw vinegar pie and cake, mulberry compote, kinako streusel. #sustainablepackaging @verterradinnerware #ozarkcuisine ...

Here's some more big news: Chef @tinychef83 and myself are teaming up to do a collaborative pop-up brunch at Bulrush for ONE DAY ONLY, on Sunday, April 18th from 10am-2pm! I will be resurrecting Squatters Cafe and joining forces with @tinychefstl to create a menu that will make your taste buds dance. But this is not just any brunch. We will be donating ALL profits to Planned Parenthood, a place that is very near and dear to both our hearts. 

We would like to thank @AmyOsgoode for her talent and generosity in giving us her time and work in helping us with the artwork on our menu. 

So make sure to come out and see us!! Ordering link is in bio

2 seats left for tonight and the 28th...that's it. All other seats are taken already. ...