I suspect most of you have read gfron1's forum, "Starting a high profile new restaurant (after closing another)." That new restaurant, Bulrush, is, fingers crossed, only about a month away from opening and has already generated some buzz, primarily for its focus on foraged ingredients.   Some of us were thinking, then, that it'd be fun to head to St Louis this summer to have dinner at Bulrush and, it's hoped, spend some time with Rob. And there are a bunch of other great attractions in