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.

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…

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

  • Walleye – Seared walleye fillet, crispy rice, crunchy cabbage, sumac sofrito and shiso chimmicurri 22
  • Turkey Thigh – Grits, collards, molé turkey confit, chow chow, shio cucumbers, cherry chutney, radish
  • Pork – Braised bacon, beans, pear miso, pickled okra, foraged broth 17
  • Summer Vegetable – Corn pancake, roasted seasonal vegetables, caramelized onion, whipped sorghum butter, fried onion, sorrel pesto 16
  • BAR SNACKS – Fried venison bologna sliders (3) 12

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

Chef Rob’s Instagram

The reason our bar staff are rock stars... Because they have to pair drinks with virtually no notice because we change our courses so much. Three new dishes tonight, one of which probably won't last the weekend. A locavore menu can't rest. ...

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First round of huitlacoche is in from @earthdancefarms going into my chanterelle mezcal fried hand pies ...

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This is the corniest batch yet of our corn cookies. Today I used corn silk infused house made shio #Koji cultured butter. The kitchen is screaming Sweet Corn right now. Thanks to @cometcoffeestl and Christine Bruegs for the inspiration and snacks! #zerowaste #stlchefs ...

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First crack at the @lostcrops #chenopodiumalbum aka wild quinoa, a plant cultivated some 4000 years ago in this area. My job is to make it yummy for a modern audience. Today... Puffed! @natalatl Made possible with the perfect heat conductivity of @lodgecastiron ...

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We're not all about forage. We love the farmers and what they're bringing us this summer as well. It's a great season all around. ...

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