Lynn A.
Yelp
Food: 5 Stars
Service: 5 Stars
I loved the concept of @bulrush_stl when I first learned of it, but it wasn't until I was physically sitting in front of @chefrobconnoley, totally enveloped in each of the 7 dishes presented to us, that I could truly appreciate the purpose and mission behind the man and his vision.
I've read several reviews where people just don't get it. Bulrush is more than just "pretty food on a plate". It's about the region and the people- how did they live? What did they farm, hunt, and eat? Rob has partnered with SLU and consulted with historians to be as historically accurate as possible with what he forages and brings to the table. The result is an experience unlike any other.
For those willing to try something different, check out Bulrush and be sure to follow Rob. There's some amazing stuff going on in their neck of the woods.
Last night's menu (sans paired drinks):
Goose pastrami in Sibley squash miso jus, lacto fermented parsnip rye bread, sauercorn aioli, pickled mustard seeds
Roasted beet, yogurt mousse, sorghum vinegar apricot creamieux, juniper
Fire roasted oyster mushrooms, celeriac puree, toasted sunflower, buttered leek
Roasted Bayou Belle sweet potato, apple, pickled melon rind, whiskey marshmallow, wheat berry crunch
Acorn flour donut, white chocolate potato mousse, acorn miso oat crunch, 100-layer apples
Chicken confit, honey braised pumpkin, roasted baby carrots, buttermilk custard, spicy carrot top relish
Yaopon tea mousse, marigold caramel, yeasted yogurt ice cream, sorghum brown bread.