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 CDC and St. Louis City Health Department standards. Most importantly, we are open by reservation only and with a very limited number of 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 popular Prix Fix (3 or 5 course) and 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, alongside live community video offering the sights and sounds of the kitchen as our team prepares your food.

Frequently Asked Questions

Can I take the same tasting menu to-go? Yes! We offer carry-out and delivery from Thursay – 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.

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

Breaking in a new @lodgecastiron on the stove at the family cabin ...

Great addition to the neighborhood! ...

A commissioned work for @pulitzerarts inspired by Ellsworth Kelly's Blue Black ...

What an odd world that I live in that I have a fruitcake patreon program. All for the good of the cause! Or as we used to say at DeSmet "Ad Majorem Dei fruitcakeariam." (If I missed anyone, please forgive me and let me know.) ...

Stay responsible. Stay safe. Same amazing beer. Email being sent to ticket holders right now with details. ...