Saturday, July 17, 2021


Bulrush is one of my favorite restaurants in St. Louis. They are really big on the story behind the local ingredients they use, and often talk about historical research they do. Website:

"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.”"

I like to take my buddy Seago out to dinner each time I change jobs to thank him for his support early in my tech journey.

"Acorn donut
Yaupon tea custard
Apricot jelly
Candied goose salami
Creamed kraut"

"1841 Turnip cake
Beet miso butter braised radish
Hinona Kabo radish
Spring onion yogurt"

"Buttermilk emulsion
Curley endive
Black rutabaga
Charred zephyr squash
Fermented pepper jelly"

"Green tomato poached walleye
Celeriac puree
Green tomato salsa"

I don't see a lot of products named Milito so this will have to do.

"Purple hull peas
Vinegared bitter greens
Heritage ham cloud
Acorn miso oat crunch"

"Pork ribs
Floriani grits
Smoked summer berries
Roasted Bolero carrots"

They have stupidly fancy knives that they put on these little samurai sword racks that I find very amusing.

I thought this sign was funny but I inadvertently am also modelling my new shirt I had tailored in the Maldives. Somehow this is the only photo I have of it. Sad! 

"Brown bread
Candied carrots
Yogurt mousse
Caramel sauce
Apricot ice cream"

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