Welcome to Bulrush

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 in one of the most intimate dining settings in the nation. We prepare contemporary interpretations of historic (1820-1870) Ozark cuisine – Country pork, corn bread, greens, pie. Our goal is to offer you classic Ozark foods, presented in brand new ways, to take you back to your fondest food memories.

MAIN DINING ROOM: Open Thursday-Sunday, 5-10 pm. Reservations are strongly recommended for our Ozark tasting experience, although walk-in seating is as available. The Ozark tasting experience menu is not published prior to the meal as it changes daily. Please note any dietary restrictions at the time of booking. If you’re looking for a faster option check out our dinners at The Bar…

A BIT OF BOTH WORLDS: Can’t decide if you want a quick dinner or the full tasting experience? We now offer an in-between experience where you and a loved one can enjoy shareable food and drinks from both kitchens. Each couple will get three dishes plus dessert and sweets and shareable drinks from the bar for $125 (includes tax and hospitality). Reservations required.

Dinners at the BAR at Bulrush: Walk-in bar dining and drinks are available without reservation. Our current menu for the bar:

SNACKS
Sweet potato chips  3
Pickle and ferment plate 6
Deviled egg (ea) – sorghum brine, brown butter 3
Cornbread – pepper jelly or house churned cultured brown butter 4

SMALL PLATES
Golden beet hummus – house bread, yogurt crumble, pesto 14
Cabbage salad – bacon, sorghum, cornbread crumbs, apple, pecans & cheddar 12
Venison sliders – venison & pork, mustard aoli, pickles (ea, 3) 5, 13
German potato salad – bacon, mustard aoli, sauerkraut 6
Winter grain bowl – roasted winter vegetables, mushrooms, green chile, wheat berries, smoked yogurt 10
Squash & apple soup 6, 8
Glazed carrots – Rainbow carrots, sorghum glaze, whipped ricotta 12

LARGE PLATES
Short ribs – roasted fingerlings, red wine sauce  29
Walleye – miso sauce, pinto beans, bacon, leeks 26
Turkey confit – brown rice risotto, roasted winter vegetables, crumbled yogurt 18

DESSERTS
Griddled sweet bread – pawpaw bread, salted caramel, puffed amaranth seed chocolate bars, whipped cream, savory granola 12
Persimmon ice cream 6
Acorn macarons (2) 5

#All dishes can be prepared with our house-made Missouri white bean tempeh instead of meat.

*All of our prices are all-inclusive of food/drink, tax and hospitality.

Chef Rob’s Instagram

The case is filling up with pastry and lunch items for @highlowstl @blueprintcoffee #squatterscafe including the crazy good Squat-Tart and our biscuits and gravy ...

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Passing on the ancient wisdom of the Squat-Tart to the next generation. @highlowstl @blueprintcoffee #squatterscafe ...

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So many fun things happening at Bulrush right now! We have plenty of seats for this weekend, and what a special opportunity to spend with family and friends celebrating Missouri heritage. www.BulrushSTL.com #shoplocal #ozarks ...

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