Foraging For A Feast

Fine Dining Putting Sustainability at Forefront

Missouri’s Best Farm to Table Restaurant

Local Cuisine At Its Best

Searching for America in the Ozarks

Wine Enthusiast Magazine – 50 Restaurants We Love 2021

The Chef Power List 2021: Pushing the boundaries

Elite Traveler  Magazine – Zero Waste

Gastronomica Journal Interview

The Chef Using Historical Records

Taking Ancient, Wild Crops From Field to Table

Inside Julia’s Kitchen: Meet Rob Connoley

Eat Your Heartland Out: Bringing Ozark Cuisine to Life

Barrons Magazine – Great Escapes

The US’ Forgotten High South Cuisine

The Regular: Chef Rob’s Favorite STL Restaurants

Bulrush’s Rob Connoley On Restaurant Capitalism With A Purpose

New Project Aims to Revive Ozark Cuisine Through Seeds

St. Louis Public Radio Interviews with Chef Rob Connoley

American Family Farmer: Discovering Ozark Cuisine

The best new restaurants in St. Louis 2019 • “Best in Class”

The Chef Whose Restaurant is a Research Project

Reviving Ozark Cuisine Through Seeds

Restaurateur Rob Connoley on Backwoods Foraging, Homebrewing, and the Cooking Hack Everyone in the Ozarks Knows

At Bulrush, Rob Connoley fashions a vital modern restaurant from Ozark traditions

Review: Bulrush in Grand Center

The genius behind Bulrush in midtown St. Louis • June 19, 2019

At Bulrush, chef Rob Connoley serves up a modern interpretation of Ozark cuisine • April 18, 2019

How to Eat Your Way Through the Backwoods of the Ozarks

Bulrush Honors Often-Overlooked Ozark Cuisine • August 28, 2019

“Rob Connoley didn’t start foraging because he was following the trends, he did it out of necessity.” • August 22, 2016

A First Look at Bulrush

St. Louis Magazine: Rob Connoley’s Bulrush opens tonight in Grand Center

St. Louis Post-Dispatch: Rob Connoley’s long-awaited restaurant Bulrush opens today

Riverfront Times: Bulrush, Opening This Week in Grand Center, Elevates Ozark Cuisine

Sauce Magazine: First Look: Bulrush in Grand Center

“After 30 years away, Connoley decided, it was time to return home.”

“I want an experience. I want people to come to dinner and taste every part of the environment.”

“…know your food, be connected with it and be comfortable with it.”

“Connoley’s background is in nonprofit organizations, so he anchored the flavored lip balms and foams with local organic produce, foraged native herbs and pork raised by 4-H kids.”

“The award for most far-flung modernist cuisine.”

“I have never seen a restaurant kitchen quite like this.”

“A culinary oasis.”