Welcome to Bulrush (COVID Edition!)

COVID has led most restaurants to settle on Plan B while they wait for the pandemic to end. Our initial response was to do just that, but at our core we are story tellers, artists, and researchers, and need a format that allows us to express the discoveries that we find exciting. But we also need a space that is safe for staff and guests to interact. We found that guests weren’t able to fully relax with indoor dining – even our spacious dining room, and thus, they weren’t fully able to enjoy their experience during the initial months of COVID. Now we’re stepping into a new restaurant model that isn’t settling for next best, but rather, creating a model that is perfect for a COVID world, and something that we believe you will be able to experience our enthusiasm while remaining safe with your loved ones.

We now offer you our unique tasting menu either Park & Dine in front of the restaurant, 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, alongside live community video offering the sights and sounds of the kitchen as our team prepares your food.

Frequently Asked Questions

How does Park & Dine work?  Park & Dine is our “dine-in” option during this time.  On Fridays and Saturdays we serve a 5-course tasting menu to you in your car.  

Do I have to eat in my car?We have had customers create very unique experiences when dining with us via Park & Dine. We’ve had customers tailgate out of the back of their car as well as bringing their own chairs and tables. Some customers have even brought candles and flowers as well as their own speakers to play our Bulrush Spotify playlist. We’ve even had a limo, large delivery trucks, and a furnished VW van. We will provide for trays, silverware, and napkins. With our beverage menu, we also provide any cups or openers, if applicable. You can order drinks when you make your reservation or when you arrive.

How do the videos work?  For each course, we will give you a QR code (or url) to get to our Youtube videos where Chef Rob explains the courses.  A smartphone is definitely handy for this. We’ve had customers bring their own tablets and computers too. 

Can I take the same tasting menu to-go? Yes! We offer carry-out and delivery from Wednesday – Saturday starting at 4PM and accept orders up until 7PM.

Can we accommodate for dietary restrictions? Some we can certainly provide for such as vegetarian or gluten-free. Others you may inquire via email or phone.  We do ask that you let us know ahead of time 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.

What about inclement weather? If it is unsafe to eat outdoors, we will happily pack your dinner to go as we would for carryout. If weather changes for the worst, rain, extreme cold, etc., in the middle of your dining experience, we will pack up wherever you are in your meal.  

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

Y'all are ridiculous. Please tell me you can see the difference between tempeh and nougat. ...

For my regular followers... Tempeh or nougat? ...

This is not the most amazing thing I've ever posted, but this is my icelandic rye with a lot of 12-month rum soaked fruit. I knew I soaked that fruit for a reason. ...