50 Wine Restaurants We Love 2021

“Everyone on our staff conducts research on Ozark genealogy, historic seeds, heritage meats and Missouri’s role in rescuing the French wine industry in the 19th century,” says Rob Connoley, chef and owner of Bulrush, a St. Louis restaurant that uses locally grown and foraged ingredients to explore the past and present of Ozark cuisine. “We used the downtime to keep staff on payroll focused on research, and we made great strides as a result.”

A “park and dine” program—think curbside seven-course tasting menu—was a resounding success, with guests enjoying meals from their cars or makeshift sidewalk dining areas.

“The past year has made it clear that innovation and a commitment to our restaurant’s vision can’t stop because of a pandemic,” says Connoley.