Bulrush STL

A week after our announcement to close Bulrush, I have experienced the sadness and shock at our decision. To most, it felt like it came out of the blue. I am sorry for this, but our intention remains clear. To shine the brightest light that we know how on Attorney General Bailey’s action to obtain private medical records of trans patients. This is a radical election gimmick, and everyone should be on alert. Politicians should never have access to private medical records between a patient and their doctor. Because if it is trans patients today - who will it be tomorrow?

The question has repeatedly been raised as to why Bulrush would take this stance. It is atypical for a profit-based business to operate on values-based principles. However, anyone who has followed my business for the last five years has seen that we very much do just that. And anyone who has followed my career for the past 30 years knows that is typical of how I’ve operated in each of my endeavors.

I believe that my business should be used to enrich my staff’s lives and the uplift larger community. We have certainly done that through the various projects at Bulrush, and in particular, our reparations work. 

There is a lack of imagination that leads some to either not consider or be afraid to operate a business that is community-focused. I would challenge every business owner and leader to leave those shackles behind and work for a better St. Louis, a better Missouri, and a better Ozark region.

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DM me if you will be in Chicago for the JBF awards. I'm trying to put a STL and friends event together.

That's our guy!

Industry veteran Zack McIlvoy brings experience and creativity to Bulrush Bulrush chef Zack McIlvoy has worked at many of the best restaurants St. Louis has to offer. Here, McIlvoy talks about watching cooking shows with his grandma and words of

Next exciting event for me:

Member Speaker Series: Exploring Ozark Food | Missouri Botanical Garden Join Rob Connoley, James Beard-nominated chef at Bulrush, to explore how the acclaimed St. Louis restaurant has defined the origins of Ozark food. Connoley will discuss how the team uses archives, libraries, and academic research to investigate native plants and animals and understand how the food w...

Rob Connoley of Bulrush nominated in James Beard Awards finalist round for Best Chef: Midwest Bulrush chef-owner Rob Connoley has just been named as a nominee in the finalist round of Best Chef: Midwest category of the James Beard Foundation’s 2024 Restaurant and Chef Awards.

As a fly over city, St Louis is often overlooked. It is extremely difficult to get judges from around the country to carve time out to visit our restaurants. It is so very important that we celebrate each and every nominee, and shout from the top of the arch that what we have here in town is unique and worthy. Please join me in congratulating each of my peers in this tremendous honor. Tell your friends. And even tell the firefighters who slid down that icy road! STL LOVE! .stl

Charitable giving is the pulse of Bulrush, continuing from my time
leading non-profits in my pre-cooking career. 2023 was a fun one as we found new giving partners to share our wealth with. I pair these tangible gifts with a handful of volunteer work (you all know how much I love working with Normandy High School's culinary program), and it reminds me every day of my roots, and that our success is only another person's gift of support to my team and I. That is wealth that should always be paid forward.

Here in the holiday seasons, I hope each of you remember the
organizations that matter to you and share generously.

We're on break the first two weeks so no availability. We also have NYE open with lots of fun specials that night. And even a few seats left for this weekend.

A happy Thanksgiving to all of our wonderful guests and supporters. You make our crazy little project so worthwhile. I hope your table is filled with amazing food prepared with love!

Bayou Belle sweet potato, long Island cheese squash panisse, fried sage, local bee pollen, sorghum