Bulrush StL Restaurant

Just tried their takeout service in these crazy times. The beef and grits with sunchoke was extremely good (as always with their food). But more importantly, I was very impressed with the steps they were taking to keep the place clean and the contact minimal and safe. Great job adapting to the situation.

Enchanted with their amazing unique tasting menu and beautiful inviting ambiance. Chef Rob Connoley and their dedicated staff serves each dish that clearly shows in every (literally!) sense, the superlative skill in creating and putting together an explosion of very well balanced flavours. Very happy to have this uniquely special restaurant in St.Louis. Highly recommend.

What a great place! Beautiful dishes and great service. Loved the stories from the chef. For the price you pay I would expect a more warmer (literally!) environment and heated plates. Dishes get cold quickly on cold plates, which is such a shame... Bring a sweater!

My husband and I enjoyed an INCREDIBLE meal at Bulrush this past weekend! Start to finish, this was an exceptional experience. It should be noted that we are both critical eaters, and do not recommend restaurants lightly.

Our tasting menu included 7 courses with an additional intermezzo and a take-home treat. $100 may sound steep for St. Louis, but remember that both tax and gratuity are included in that price! For the quality and the quantity of food provided, this is an absolute steal and well-worth the price.

Every single course was accessible, thoughtful, and deeply satisfying. Because of the foraging philosophy, I had this expectation in my mind that we'd be eating a bunch of mushrooms (silly, but true). Not the case! We enjoyed a huge variety of flavors and ingredients, all modernized versions of what was commonly eaten in the Ozarks in the 1800s. The chef and his team were friendly, informative, and not stuffy at all, which we appreciated. They accommodated our dietary restrictions flawlessly.

You can tell that the chef and his team really paid attention to every detail of the experience. The dishes were beautiful, the atmosphere was romantic. We were seated around the cooking area a la Savage, but unlike Savage, we had enough distance between us, the chef team, and other diners to feel like we could have private conversations.

I highly recommend that you visit Bulrush in the coming weeks -- we will certainly return as often as we are able!

Talk to the chef and you will have more respect for the dishes. Each dish is small, but there is a lot of works to prepare it. In one dish, the chef use pounds of sweet potato to produce some small quantities of syrup and he uses the left-over sweet potato purée for other dishes. Their restaurant’s concept is zero waste. I admire the chef’s devotion and spirit for the cuisine. It is definitely worth to give it a try one time.