The Sunroom has debuted at indo (1641 Tower Grove) in Botanical Heights. The 30-seat, four-seasons space complements the cozy confines of Nick Bognar’s 38-seat flagship restaurant. While the space has been in use for several months, it was only recently completed with its final design details. Here’s what to know before you go.
The Atmosphere
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When indo opened, in 2019, a large part its charm was its diminutive size: 14 seats in front and an additional 24 in back. Reservations were essential and demand outpaced availability. In response—and with the help of his jack-of-all-trades father—Bognar added a makeshift multi-room space in 2020. It featured potted trees, tented plastic walls, pod heaters, and a warm vibe.
Over time, the plastic gave way to wooden slats and an opaque roof, which eventually became the framework for a fully enclosed, climate-controlled addition. Now officially named The Sunroom, the 30-seat extension softly opened February 13, “in order to get rockin’ before Valentine’s Day,” says general manager Peter Krause. “We always hoped to be fully operational by the big May celebrations—graduations and Mother’s Day,” he adds.
Krause describes The Sunroom as a collaborative in-house project, with select contractors handling the heavy lifting. The standout design element is a striking 16-foot diptych by local artist Marquelle Brown, a longtime employee of Nippon Tei, the beloved restaurant previously run by Nick’s mother, Ann Bognar.
Custom windows, glass and metalwork, an integrated HVAC system, and sound-softening sculptures now elevate the space. Greenery installations hang from above, softening both the visuals and acoustics. “We didn’t just want a usable room—we wanted it to feel good in every season,” Krause says.
While reservations are still encouraged, the additional square footage now allows more room for walk-ins. “Some guests love the buzz of the bar; others want the more secluded dining room. Now we can offer a third option—plus two outdoor tented tables for dining or waiting,” he says.
Reflecting on the growth of the restaurant group, Krause notes, “We could have kept everything the same, but this was a chance to expand our presence in a meaningful way. Indo was the flagship, Sado came on like gangbusters, and then we added Pavilion. This extension lets people know that the restaurants are different, offering two different menus and two different experiences.”
The Menu
Bognar emphasizes the flexibility and accessibility across his restaurant concepts, and with Indo’s latest evolution, his culinary team has introduced several new menu items to match the fresh vibe of the Sunroom. “Indo will still be where a lot of our innovation occurs,” he told SLM while discussing Sado.
“When we opened our second restaurant, Sado, we were aware of the common pitfall—your first restaurant can sometimes feel neglected, both by guests and the team. But in our case, Sado helped clarify and sharpen the vision for indo. It gave us permission to evolve, to lean more into the Korean and Filipino influences of our chef team, in the form of more fun, surprising, reasonably priced, mostly seafood snacks.” It also created space for Bognar’s Thai background to shine more clearly, so diners can expect modern, refined interpretations of Thai cuisine. With the updated menu and recent collaborations, Bognar says he feels as excited about Indo now as when it first opened.
New-to-the-menu additions include Massachusetts Scallops with carrot-ginger purée, Cajun butter, lump crab, and dried coconut, as well as Cauliflower with soybean romesco, candied peanuts, and chive oil. Three new sashimi dishes—cold, nuanced, and seasonal—have been added just in time for summer.
“Like any restaurant, we want people to feel they can come [to indo] more often. The new menu items—along with the new Sunroom—make that possible,” Bognar says. “With a few nearby spots closing recently, we see indo stepping in to fill that gap, especially during the week. We hope indo becomes that neighborhood go-to Asian spot that feels familiar and welcoming, where planning ahead isn’t necessary.”
The Background
Since opening indo in Botanical Heights in mid-2019, Bognar has emerged as a prominent figure on the national culinary landscape. He’s been featured in Esquire, GQ, and Food & Wine, which named him one of America’s 10 Best New Chefs. He was also named a James Beard Award semifinalist in the “Rising Star Chef of the Year” category in both 2019 and 2020.
His sophomore restaurant, Sado, opened in 2023 to widespread acclaim, further cementing his reputation. Bognar has since been a James Beard “Best Chef: Midwest” semifinalist in both 2023 and 2025. With the recent addition of Pavilion, a show-stopping omakase experience located on the Sado grounds, he continues to shape St. Louis’ culinary scene.
