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

This smells so amazing! Curing my first country ham. Heritage Red Wattle pork with sorghum rum cure. See ya in a couple of weeks! #ozarks ...

Very excited about tonight's szechuan demo dinner. 2 seats remain. We only allow 6 guests. You get a full meal, a demonstration on how to prepare it, and a starter kit so you can make it at home. www.BulrushSTL.com/reservations ...

Are you an innovative restaurant professional looking for a venue to have unrestrained creativity or seeking the next level in your career? Bulrush is dedicated to evolving and in preparation for the months ahead, we’re seeking like-minded professionals to join our team. ALL positions for FOH & BOH are being considered. As we re-align for a future that is committed to innovation, sustainability, social responsibility and always with an eye on the past, we hope to find new talent to further the needs and interests necessary for Bulrush’s continued growth. We’d particularly love to hear from POC and LGBTQ candidates in the industry who are looking for a workplace committed to inclusivity and equitable standards.

Bulrush is more than a restaurant, it is an ongoing research project committed to properly honoring the story of Ozark foods from a specific era through nurtured partnerships with local organizations and academic institutions such as the Seed Savers Exchange, Osage Nation Preservation Office, St. Louis University and many more. Our current staff is open to diverse skill sets and providing leadership roles to the right person(s), and we look forward to hearing new ideas and avenues for sharing our discoveries with guests.

If this opportunity sounds like your next step, we urge you to reach out by contacting info@BulrushSTL.com. All serious candidates from all backgrounds will be considered.
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