Photography by Kevin A. Roberts
Acclaimed chef Rob Connoley is rolling out new offerings at Bulrush, his Midtown restaurant that was just named Best in Class in SLM's "Best New Restaurants" feature.
After already introducing St. Louisans to his elevated take on Ozark cuisine, the chef-owner recently added more complex desserts, reflecting his commitment to creating dishes that challenge and excite diners. In late July, for example, he crafted one of the “most complex and unique desserts” he’s ever made: an acorn sable with acorn financier, gently stewed peaches in spice bush syrup, peach compote, Italian meringue, yogurt chantilly, salted milk crumb, and crisp acorn meringue with essence of oak tree.
Courtesy Bulrush
He's also exploring more local wine options to pair with food. The restaurant will now offer wine from Hermann-based Martin Brothers Winery. "We love their dry meads and have been pairing them with our courses ever since,” Connoley says.
Connoley’s biggest change: a new tasting experience called Bit of Both Worlds, which he describes as his "answer to the people who say that they can't commit to a 90-minute and $100 meal but want something more than the entrees at the bar."
The new offering includes two courses from the restaurant’s tasting menu, one entrée from the bar, a flight of drinks of one’s choosing, and dessert and after-dinner sweets. Guests can share the meal while seated at two-top tables or love seats (pictured below). The tasting experience is $125 for two guests (including tax and tip).
Photography by Kevin A. Roberts
