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eGullet Society staff emeritus
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Posts posted by gfron1

  1. 1 minute ago, rotuts said:

    did I miss the description of the walnut turnings ?


    will we get a peak at the Menu ?


    thanks for taking so much time out of you busy schedule to share. 

    I'm ignoring your first question...patience.

    We're really, really close on the menu, but I'm holding off because I have a designer doing something really cool that I want to show you all (You do know I show eG things before I show the rest of the world, or say things here I don't say anywhere else?)

    And, I'm happy to do it - eG is my calm place...most of the time.

    • Like 11
    • Thanks 2

  2. Some pics from a family soft opening last night. Our 2-tops under the cookbook library.


    Bar library and aging casks (pawpaw vinegar for now)


    Soon to be used post-dinner lounge.


    Where our custom salt crocks will go if they ever get finished.


    DIning room pre-set.


    Dish storage in dining room.


    Kitchen details - black cutting boards and custom knife racks.


    Table set. It will never be put out like this because we give you what you need when you need it.


    • Like 18
    • Thanks 1

  3. I finally got some cooking done. it's been really difficult with visitors, vendors, tours, screwing purse hooks under the bar, arranging for trash pickup, and on and on and on. I find myself going in earlier and staying later just so I can shut off all electronics and have the building to myself. Last night I was startled by a noise after hours, when I knew the doors were locked, so i grabbed my biggest chef's knife and headed down the hallway being careful not to kill any staff that decided to come back after hours. After going most of the way to the dining room I heard it again, turned with my knife leading the way...only to realize it was the ice maker. I've never had one so i wasn't used to the sound. Its a good thing for the ice maker that it stayed out of my way!


    But in the meantime, I made sweet potato caramel, corn yorkshire pudding, shokupan (Japanese milk bread) and my first round of chocolate (saffron, red bud and pistachio).

    • Like 6
    • Haha 8

  4. 3 hours ago, FauxPas said:

    @gfron1, I was just looking at the Bulrush website and wondered if the location is Washington Avenue or Washington Blvd? Maybe it's not a big deal but the Home page says Avenue, the location page says Blvd at the top and Avenue below. Also, will you be adding open days/hours to the site? 

    I added some verbage on the location page. We are technically on Blvd, but everyone says Ave, and all that matters is that either through google will get you to us. And I likely won't add hours to the site because the reservation system covers that as does google, facebook and all other social media. We're dinners only. 

    • Like 1

  5. 2 hours ago, Smithy said:

    For those who don't understand the reference, here is a picture of the newly-painted wall at @gfron1's soon-to-open restaurant, Bulrush. Fried chicken was part of the work crew's meal.


    I think these chocolates have a gorgeous pattern, just as that wall does!

    Ahhhh...I didn't know how to respond because I couldn't figure out why you tagged me. Now I get it. Just like Willy Wonka, i would lick my wall...but I promise it won't taste good.

    • Like 1
    • Haha 2

  6. 6 hours ago, curls said:

    Will wait until the Bulrush website is fleshed out with hours and pricing and then we'll get everyone on board with a dinner time.

    Those details are locked in already. Open Thurs-Sun, 5-10. I'll modify the tasting menu seating in the system to accommodate the whole group at once time. The price for the dinner is $100 all inclusive (food, tax and hospitality). Drinks are optional/additional. If anyone prefers the bar, we don't reserve those seats. There are 18 seats at the bar and three 2-tops. The menu at the bar is different and will be around $17-20, with the prices again being all inclusive.

    • Like 1

  7. 27 minutes ago, Tri2Cook said:

    That looks pretty amazing already. Really happy to see all of this coming together for you, you've certainly put the work in.

    I'm sure you (more than most) can appreciate how I lately think about those early days here on eG before I had ever worked in a restaurant. I do blame Ling, btw, for picking me for the Pastry Challenge well over a decade ago. That's the moment I hold up as the spark.

    • Like 8
    • Haha 1

  8. 38 minutes ago, FauxPas said:

    @gfron1,  I wonder if you missed my question up above, I know you are busy! 


    Just wondered if you will have any kind of outdoor space, patios etc? 

    Thanks for asking again, I did miss it. We have a really cool sign in the works. It won't be up by opening, but within the month. And there's not enough space for a patio, but our landlord (who owns the whole block) is working with the city to modify the sidewalk to give us a few extra feet which would allow all of us to do sidewalk seating. 

    • Like 7

  9. 5 hours ago, heidih said:

    Wow - you put so much thought and creativity into the project. One often has to point things out to people to help them have a full experience - ex : the wall. Like Vespertine (EOM's design) the elements Eric put into the design are lost conceptually when a guest experieces the space.. Perhaps on your website (in all your spare time) you could guide the "common folk" through the aesthetics. I say that in seriousness. BEST! 

    Actually I have already started what I'm calling our White Paper, where I can talk about the various concepts and highlight the numerous artisans we have involved in the project. I don't want to be a classroom when people come to dinner so i want to be able to hand them or email them the nitty gritty for folks who want to know more.

    • Like 5

  10. Here is your eGullet exclusive! I stopped posting pics in social media Couple of weeks ago (except for non-revealing images), but eG and I go way back 😁.


    The dining room


    The wall separating the dining room. The concept was to recreate looking through the Ozark woods at sunrise 


    One of our lounge loveseats.


    The back bar where most of the liquor is stored.


    View of the bar.


    View from the prep kitchen to the front door showing some of the fun play with light and shadows that we created.



    • Like 15
    • Thanks 5
    • Delicious 1

  11. Time to get serious about this little shindig! As you all may have heard in the national media, we St Louisans are known for our cutting edge foods. 


    I promise that we do NOT slice our bagels like this. The whole city is trying to hunt this guy down and ship him off to Kansas (no offense Kansas). 


    But while we ponder this bagel slicing atrocity, and as I'm two weeks until I open Bulrush, here is where we stand on attendance so far. 


     I'll be accepting registrations until April 22nd. I'm still interested in hearing what topics you all would like covered, and I'll be releasing some of the social calendar shortly. This will be a great time to visit St Louis.

  12. Final building inspection is tomorrow. All of the subs got inspected yesterday. Health Dept and Liquor license will be early next week...so I made a batch of chocolates. I think I was yearning for simpler times so I used one of my vintage molds and made a foraged nocino bonbon.


    Also our spent barrels arrived so we can start aging...most likely our persimmon vinegar and our pawpaw vinegar.


    • Like 14

  13. 6 hours ago, Thanks for the Crepes said:


    They are pretty fore sure. But. You know what? That design is extremely top heavy. You mentioned drunks yourself, and I just have to say that I think, even it they didn't manage to break it, they might topple it quite a bit. It would take a slightest tap. If you persist in this design, perhaps you might consider widening out the foot of the wine glass shaped configuration into something that actually resembles the tried and true design of the age old wine glass? 🙂


    Just a thought for your most respected consideration. Who, after all, wants to clean spilled food continually when it might better be avoided?

    Be patient until you see how it's going to be used. 😁

    • Like 3
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