Located on Charleston’s Upper King Street, Indaco (Italian for “indigo”) serves rustic Italian cuisine by Executive Chef Mark Bolchoz. Wood-fired pizzas, hand-crafted pastas, housemade salami and cured sausages fill the restaurant’s menu which can be enjoyed family-style or a la carte. With community tables, an open kitchen, and a comfortable atmosphere, Indaco can accommodate 100 guests for a casual night of food and drinks. The wine list is focused on affordable Italian varietals, the Negroni cocktail is on tap, and the fresh sodas are made in-house.
The massive wooden doors on Upper King Street are your first indication that Indaco is different from the typical Charleston restaurant. Rustic details continue inside with butcherblock tables, lime-wash walls, and white brick. An open kitchen with nearby community tables lets interested diners keep an eye on the action inside the kitchen. Outside, a patio puts you streetside to watch Upper King Street’s vibrant nightlife scene.
Partners & Purveyors
|Kennerty Farms||Grow Foods||Lowcountry Street Grocery|
|Ambrose Farms||Mepkin Abbey||Bulls Bay Salt Works|
|Blackbird Farms||Geechie Boy Mill||Kip Valentine|
|Abundant Seafood||Manchester Farms||Southern Foodways Alliance|
|Burden Creek Farm||Kurios Farms||Share Our Strength|
|Lowland Farm||Anson Mills||James Beard Foundation|
|Thackeray Farms||Limehouse Produce||Sustainable Seafood Initiative|
|Keegan Filion Farms||St. Jude Farms||Slow Foods Charleston|
|Clammer Dave||High Tide Organics||Charleston Restaurant Association|
|City Roots||Rooting Down Farms||Charleston Area CVB|
Steve Palmer formed the Charleston-based hospitality group The Indigo Road in 2009 and is the managing partner of the family of restaurants: Oak Steakhouse, O-Ku, The Cocktail Club, The Macintosh, The Oak Table and Indaco.
Prior to forming The Indigo Road, Palmer served as vice president of food and beverage for the Ginn Clubs and Resorts. In this role, he managed eleven properties in the Southeast and the Caribbean, while still developing other hospitality concepts for the company. He eventually served as the lead developer for Ginn Resorts, and developed over $100 million in hotel and club space.
Palmer’s passion for and commitment to the hospitality industry has been palpable since the age of 13 when he worked as a dishwasher. Later promoted to a line cook at the legendary Houston’s in Atlanta, Palmer’s unassuming beginnings in the hospitality arena granted him a comprehensive understanding of the restaurant industry that later led to the success of establishments throughout South Carolina and Florida. Following his experiences as member of the opening team at Magnolias, one of Charleston’s most celebrated restaurants, Palmer was charged with the task of opening Magnolias’ sister restaurant, Blossom. At Blossom, he co-developed and trained the staff on The Fourteen Elements of The Guest Experience which helped establish a lifelong commitment to service.
A native Charlestonian, Executive Chef Mark Bolchoz, Jr. grew up surrounded by the cuisine and culture of the Lowcountry. After ventures across the East coast, including several years under renowned New York chef Gianni Scappin of Market Street and Gusto Restaurants, Bolchoz returned to Charleston in 2016 with his wife Ariana, a fellow Culinary Institute of America graduate. Upon his return, Bolchoz immersed himself in the flourishing culinary scene, gaining experience at some of the city’s top restaurants, including The Grocery and Peninsula Grill.
As Sous Chef of the prestigious Peninsula Grill, Bolchoz spent a year under one of Charleston’s most revered chefs, Graham Dailey, learning and honing his craft. During this time, Bolchoz was named to the first Zagat’s ‘30 Under 30’ list for Charleston and one of the “Top Nine Culinary Instagram Accounts in the City” by The Post & Courier. After promotion to Chef de Cuisine under the leadership of Executive Chef Ramon Taimanglo, Bolchoz helped Peninsula Grill regain the coveted title of “Best Fine Dining in Charleston” in 2018. Though he was thriving in a burgeoning culinary career, Bolchoz responded to a lifelong calling and took a hiatus from Peninsula Grill to join the United States Marine Corps, in which he continues to serve as a Corporal in the Reserves.
In 2020, Bolchoz’s love of rustic and rural Italian cuisine led him to join The Indigo Road Hospitality team as Executive Chef of Indaco. With a focus on sourcing ingredients from local and regional purveyors, Bolchoz relies on the seasons to drive menu offerings, which include wood-fired pizzas, hand-crafted pasta, cured meats, and more.
When Bolchoz is not in the kitchen, you can find him teeing off at one of Charleston’s many golf courses, breaking a sweat on a run, or hanging out with his wife, Ariana, and pup, Stanley.
Trevor Stough began his career in the food and beverage industry as a high school student in need of a part-time job. Later, during his time studying historic preservation College of Charleston, Trevor continued to hold part-time positions in the restaurant industry and his passion for food and service truly began to blossom.
As the general manager, Trevor brings over twelve years of hospitality experience to Indaco, having held positions from server assistant to maitre d’ and everything in between. Using his advanced knowledge of food and wine, Trevor shines while creating an exceptional and personable culinary experience for his guests.
While he’s not at the restaurant, Trevor enjoys spending time near his home off the Peninsula with his beloved French Bulldog, Francis.
A New York Native, Sean graduted from The Culinary Institute of America (CIA) in 2012. Post grad, O'Brien began his career in food and beverage as a TA for CIA's Ristorante Caterina d' Medici. After his time there, O'Brien assisted in the opening of Gusto, an upscale Italian concept in the Hudson Valley. O'Brien left he kitchen soon after and discovered his true passion -- creating craft cocktails all while interacting with guests.
It only took one visit to Charleston for O'Brien to fall in love with the charming, historic city. In 2017, O'Brien moved to the Lowcountry and has bartended / managed at various establishments on and off the Peninsula. Coastal Provisions at Wild Dunes, Prohibition and The Grocery to name a few!
Sean joined the Indigo Road team in October 2019 as Bar Manager and has been "shaken" things up ever since - his cocktail menu strives to be creative and innovative, yet approachable!
When not behind the bar, Sean enjoys boating, fishing and eating his way around the Lowcountry!
Vonda Freeman joined The Indigo Road as the restaurant group’s wine director in 2009. A Hendersonville, NC native and certified sommelier, Freeman brings a wealth of knowledge in the world of wine and twenty years of experience in the restaurant and hospitality industry to her position with the company. Her amazing passion for wine, keen understanding of customer desires and ability to capitalize on industry trends is evident in the amount of success each Indigo Road restaurant has experienced in its wine program.
Prior to joining the Indigo Road, Freeman enjoyed a position at South African wine import company, Vinnovative Imports, following eight years of experience in the beverage distribution world. Her background has benefitted the Indigo Road immeasurably, and her talents are recognized throughout the company’s operations, including menu planning and creation, event coordination and staff wine education.
With over two decades of experience in the restaurant industry, Meredith Hughes brings a passion for hospitality and endless energy to The Indigo Road Hospitality Group as the Private Events Sales Manager for The Macintosh, The Cocktail Club, and Indaco.
Hughes has been an integral part of The Indigo Road since moving to Charleston in 2009, working for two different restaurants in the company and furthering The Indigo Road’s commitment to “promoting from within”. Prior to her current role, Hughes served as assistant general manager of The Macintosh after holding a previous position as assistant general manager of Mercantile and Mash. Before she made the jump to The Cigar Factory, Hughes manned the bar at The Macintosh for two and a half years and became a key personality behind the brand.
Aside from her work in the restaurant industry, Meredith enjoys exploring the beautiful city of Charleston and spending time with her husband, Travis, their son Turner, & their bulldogs Fancy & Rooster. One of her favorite quotes that she strives to live by in her career and personal life is, “Take care of the people who take care of you.”riv