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.”

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Chef Rob’s Instagram

Carryout dinners are stacking up! We'd love the opportunity to share our all new menu with you this week. www.ExploreTock.com/Bulrush ...

Our first New Mexican Demo Dinner. Obviously close to my heart. Can't wait for the leftovers. Tonight Carne Adovada and Green Chile Stew with fresh flour tortillas and biscochitos. ...

Good bye turkey fat butter. You're going to slide right through me just like 2020. Wait?! What ...

Tonight is our final Ethiopian Demo Dinner. I'm going to miss the smell of fragrant butter and sour teff in the kitchen. Next month is even closer to my heart - New Mexican. Most of those seats have already been grabbed, but I see two seats each at the last two Wednesdays available. ...

This is a picture of Finnish bread that I made a while back because we're about to fin-ish 2020! (sorry about that)

We are sold out for this week's Ethiopian Demo Dinner (January's meal is New Mexican), and we are down to two seats for NYE with a handful of carryout still remaining.

I'm still processing all that has happened over the past year, but one thing has been so incredibly uplifting, and that is the sheer number of people who made it clear that they were supporting us to make sure this project continues. Whether it be a special dinner to-go, or an extra bottle of wine thrown on the order, or all of those who tossed some extra cash on top of their already-tipped bills, every act of support and caring really did help keep our spirits up and motivation strong. I'm thinking about this especially today when we're hosting a private event that is largely just to support my team. It's so humbling and invigorating to know that people think what we're doing is worthy of their time, money and emotions.

[We will be closed for the first couple of weeks in January for some much needed r&r and I'll likely step off social media during that time. Anyone who needs to reach me knows how and I'll respond because I'm never THAT off-line.]