Welcome to Bulrush!

Please be patient as we transition from our COVID protocol. Effective July 1st we will resume full seating in our dining room. This means guests will be seated next to you. We will continue to follow all guidance from the state and CDC regarding masking, and ask that unvaccinated guests be respectful of other diners and remain masked except while eating. If this is a concern, please contact us prior to making your reservation. Masks are no longer required for entry and moving around the restaurant. Please arrive on time as we serve guests in groupings. Late diners will be caught up with “rapid-fire” courses. *Note that we will not have a bartender until July 1st and will not have cocktails available – beer, wine and cider will be served.

At Bulrush we are defining Ozark cuisine by looking to the past. We specifically explore the late 18th century and early 19th century – the moment in time when the indigenous people first encountered the settlers, who often would bring the enslaved. These three cultures came together at one time to create what has evolved into the food that we eat today. Our goal is to honor each of these cultures and present their foods with authenticity and respect, using contemporary cooking techniques and hyper-local, hyper-seasonal ingredients.

We currently offer our Ozark tasting menu (7 courses) Thursday through Sunday. Each meal includes staff explaining the food, the history, and our numerous research projects through QR code-directed videos. Beverage pairings (alcohol or spirit-free) are available either through our reservation system or upon arrival, as well as ala carte drinks.

Frequently Asked Questions

Can we accommodate for dietary restrictions?

Please note that at this time we are not able to accommodate DIETARY RESTRICTIONS for dairy or tree nuts. Each is used extensively throughout the menu. Vegetarian and gluten-free are readily accommodated with notification. As a general rule, please consider that this is a tasting menu – an opportunity to experience the chef’s vision. While we work hard to accommodate dietary needs, at the end of the day there are only two of us in the kitchen preparing over 85 items each day.

How can I redeem a gift card?

Because our gift cards are processed through a separate system than our reservations please give us a call at (314) 449-1208 and we can take care of the details. 

Can I bring more than four guests?

We purposefully have our reservation system set up to restrict large parties since we are such a small restaurant. However, when seats are available we can certainly allow you to bring a group. Please recognize that the layout of our room makes it more challenging for groups larger than four to talk with each other.

Do you allow private parties?

Yes. For the tasting menu we can allow up to 24 guests. For a bar-type event, up to 50. Please contact us for details on costs and offerings.

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

Red wattle heritage pork country style ham, sorghum crusted, cherry wood smoke finished. Part of our intermezzo with pawpaw pate de fruit ...

By far my most precious and rare forage ingredient, cattail/Bulrush pollen has evaded me for four years because rain has fallen on this short gathering season. But not this year! The scent is yeast citrus. The flavor is mostly neutral, but paired with certain dishes, the scent can really elevate a dish. Currently on our buttermilk tofu course. ...

Remember that heritage Red Wattle, sorghum crusted, cherry wood smoked country ham I did a while back? Well, it's about to hit the menu. ...

This cold and storm hit at a terrible time for mulberries. A day late and a day early. If you have a tree or two that hasn't started dropping, and you want help keeping your lawn and walk clean, let me know. I'll tarp and gather. Must be completely on your property and not a public walk. ...