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

The genius behind Bulrush in midtown St. Louis

How to Eat Your Way Through the Backwoods of the Ozarks

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.”

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

“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.”