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 and airy bar in the front of the space offers thoughtfully-curated drinks on the local Ozarks-centered theme along with a selection of casual bar food. In the heart of the restaurant, the dark dining theatre is where Rob shines, working side-by-side with Justin to prepare and serve an assortment of dishes that surprise and delight. Our party was a rare opportunity to photograph the space with guests, so please enjoy this sampling of images of the interior and the almost-too-beautiful-to-eat dishes and cocktails. Congratulations to Rob and the Bulrush team!
