Today, Bulrush opens to the public. Chef Rob Connoley's modern interpretation of traditional Ozark cuisine embraces local ingredients, many of which have been foraged by himself and sous chef Justin Bell. Our team was so passionate about this project, we opted to delay our holiday party until the restaurant was complete. Last week Rob, Justin, and bar manager Chris Voll shared the delicious (and beautiful) products of years of research with our team. The bright

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When Fox Associates asked us to help bring St. Louis’ first champagne bar to life right next door to one of the most beautiful theatres in the world, we couldn’t help but give them an extra-long standing ovation. Classy drinks and world-class entertainment? Sign us up!

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