On this week’s episode of The Sauce, award-winning chef Nick Bognar joins us to talk Indo, Sado and the new 18-course omakase experience at Pavilion.
Nick shares how his Thai family traditions shape Indo’s contemporary Asian fine dining; what to expect from Sado’s sushi program (plus why balance > bravado at the bar); and why Pavilion’s two-hour, 18-course nigiri-forward menu is one of St. Louis’ most ambitious dining experiences. We also get into his now-iconic palm sugar ribs at Indo, the grilled short rib yakitori at Sado, and continual menu evolution (hello, Indo’s new sunroom and weekday happy hour, with a refreshed Social Hour coming to Sado).
Recognition highlights include James Beard nods (Rising Star semifinalist; Best New Restaurant mentions for Indo and Sado) and national press from GQ and Esquire.
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