Episode 214: Rob Connoley (Bulrush; St. Louis, MO)

On a recent trip to New York City, Rob Connoley of St. Louis, MO's Bulrush restaurant, made time to sit down with Andrew and discuss his culinary career, which mingles elements of scholarship, history, and of course, cuisine. It all comes together at Bulrush, where he takes inspiration from the food and history of the Ozarks. We promise you: It's a fascinating conversation unlike any we've aired before. Settle in and enjoy!

Andrew's next book The Dish: The Lives and Labor Behind One Plate of Food is now available for preorder! Please consider purchasing your copy/copies in advance and help the book have a great lift-off.

Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news.

THINGS YOU SHOULD KNOW:

Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.

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