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Bulrush opens Thursday, April 18 at 3307 Washington Ave. in Grand Center. Credit: Meera Nagarajan
The bar offers a la carte entrees like this dish featuring roasted root vegetables tossed with foraged bittercress pesto and served with onion threads, pickled apples and sorghum butter, all atop a corn-based German pancake. Credit: Meera Nagarajan
Bar bites include a fried venison and pork bologna slider with pickles and American cheese – the only thing Connoley doesn’t make in house. Credit: Meera Nagarajan
Bulrush cocktails will feature foraged ingredients like paw paw puree and paw paw vinegar. This unnamed sipper also features honey-brown sugar simple, bitters, tequila and gin. Credit: Meera Nagarajan
The small, reservations-only lounge at the back of the bar area offers a prime view of the action in the dining room. Credit: Meera Nagarajan
Connoley’s personal cookbook collection is on display in the bar area. Credit: Meera Nagarajan
A chia seed-studded rosette crisp makes up part of the dessert course. Credit: Meera Nagarajan
Another course features seared venison loin marinated in shio koji and venison and pork belly pate served atop a rutabaga puree. Credit: Meera Nagarajan
Another course features house-made headcheese topped with collard greens and carrot chow chow and served with acorn crisps. Credit: Meera Nagarajan
The first course features a raw Bluepoint Gulf oyster topped with oyster emulsion, potlikker foam, paw paw caviar and foraged bluebell. Credit: Meera Nagarajan
Connoley’s touch is on everything from the food to the flatware. Each guest dines with an engraved Deejo steak knife, which rests on its own magnetic stand. Credit: Meera Nagarajan
The 24-seat dining room serves a seven-course tasting menu at four seatings each night. Credit: Meera Nagarajan
From left, sous chef Justin Bell, bar manager Chris Voll and chef-owner Rob Connoley Credit: Meera Nagarajan
The Bulrush staff created a 90-foot long art installation of drips of paint in 12 different colors found in wild permission. Credit: Meera Nagarajan
The kitchen makes everything from pickles to vinegars in-house, and much from foraged ingredients. Credit: Meera Nagarajan
Bulrush chef-owner Rob Connoley sets a place in the dining room. Credit: Meera Nagarajan
Sous chef Justin Bell prepares dishes in the dining room kitchen. Credit: Meera Nagarajan
Another bar entree features turkey roulade atop farro and carrot puree. Credit: Meera Nagarajan

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