iNDO
Southeast Asian restaurant · McRee Town ·
Southeast Asian flavors, sashimi & creative cocktails
Southeast Asian flavors, sashimi & creative cocktails
"When chef Nick Bognar opened his 40-seat restaurant, Indo, in Botanical Heights in 2019, first the local, then the national food media absolutely lost it. Bognar soon received a lifetime’s worth of accolades for his profoundly flavorful Southeast Asian dishes, but it’s his deft sashimi that has made it nearly impossible to snag a reservation. Those who do get in can watch Bognar slice and torch rare fish like striped horse mackerel, young sea bream, and fatty tuna belly, all served with nikiri rather than soy and fresh-ground wasabi root." - Holly Fann
"When chef Nick Bognar opened his 40-seat restaurant, Indo, in Botanical Heights in 2019, first the local, then the national food media absolutely lost their minds. Bognar soon received a lifetime’s worth of accolades and critical praise for the profoundly flavorful Southeast Asian dishes he offered, but it was his masterful and deft sashimi preparations that initiated the tidal wave of national attention, making it nearly impossible to snag a reservation. Those who did get in watched Bognar slice and torch rare fish like striped horse mackerel, young sea bream, and fatty tuna belly, all served with nikiri rather than soy, and fresh-ground wasabi root. During the pandemic, Indo pivoted to a more casual Thai street food takeout menu, but the reopened dining room provides Bognar a chance to flex a little of his culinary muscle again." - Holly Fann
"Indo offers a 20-plus course omakase tasting menu guided by James Beard Award semi-finalist Nick Bognar, featuring dishes like crab rice and fatty tuna. A la carte menus are also available."
A sultry, dimly lit room where Southeast Asian flavors meet Japanese craft—think silken sashimi, chili heat, and smart cocktails. Lauded by the St. Louis Post-Dispatch and Sauce Magazine for inventive, assured cooking.
Though known for Thai‑leaning small plates, Indo’s sashimi, handrolls, and omakase roots are a draw of their own. Eater and Food & Wine praise chef Nick Bognar’s precision; locals come for the Isaan hamachi and a concise nigiri list that rotates.
