Welcome to Bulrush!

At Bulrush we define Ozark cuisine by looking to the past. Specifically, we explore the late 18th century and early 19th century – the moment in time when the indigenous people first encountered the settlers, who often brought the enslaved. These three cultures came together at one particular 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. Please see out About page to dig deeper into our philosophies and guiding principles.

We 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 dietary restrictions?

Please note that at this time we are not able to accommodate DIETARY RESTRICTIONS for egg, 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?

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

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

For years I've taken my staff to visit farms. For us these aren't field trips. These are about seeing how the farmer raises their animals. Learning the specific intricacies of how they will be slaughtered. I expect good lives and humane harvesting. And then on our end, I expect staff to see the efforts of the farmers and the value of the lives being given for our food. This particular visit was especially meaningful because of bisons' roll in feeding the indigenous people of the Ozarks, and seeing the farmer's native grass restoration project. This was a very good day that checked all of my boxes. ...

I've had a number of people ask me why I make Ethiopian food so often, and why I sometimes teach classes. Back in New Mexico I was taught and mentored by an amazing Ethiopian chef who retired into our small town - Hailu Robele. Hailu is from Ethiopia and had a number of restaurants in the US. He made sure I understood the proper way of preparing the onions (the base of many dishes), and shared his recipes for herbed butter and berbere in addition to other dishes. So last night I prepared a feast for my dearest friends who finished their Wash U residency and are scattering across the country for their next adventure.

Last night's dishes:
-Ye'abesha gomen (stewed greens)
-Misir wat (spicy lentils)
-Doro wat (chicken stew)
-Ye'assa alich'a (curried fish stew)
-Yeshimbra assa (chickpea stew)
Plus fresh made injera bread (mine was fresh from a friend of a friend but you can buy fresh at the afghan market on South Grand)
...

A bunch of asparagus things and some beet greens thrown in for good measure. ...

Hitting the menu tonight with seats still available ...

Charred strawberries, almond cream, sorghum crisp, pawpaw vinegar pie ice cream, malted strawberry milk crumb. Final week for this kiss of Ozark summers since strawberries are done for the year. ...