They’re casual and formal and ready for you to order in or for take-out.
A barbecue paviliion and a rooftop wine and whiskey bar are in the works out back
The award for most dramatic transformation of a restaurant space goes to Liter House, a German food and beer complex that has made former Bent Rail Brewery hardly recognizable.
Indianapolis-based Sahm’s Restaurant Group has changed the once-cavernous concrete and cinder block warehouse, south of Broad Ripple, into a stylish German restaurant flanked by private meeting spaces, a 200-seat banquet room and what will soon be a barbecue and beer pavilion out back.
A rooftop whiskey and wine bar is in the works, too.
Other Sahm’s projects: A beer camp for grown-ups is coming to Pendleton
New fried chicken restaurants: 5 places to get your hot and crispy fix
Liter House, 3282 Winthrop Ave., on Monon Trail, opened July 10 to excited guests who steadily filed into the 110-seat bar and dining room throughout the day.
Cyclists in shorts and professionals in ties sipped huge glass steins of beer or top Indy barman Steve Simon’s signature cocktails (smoked, bourbon-spiked lemonade) at the black wood-paneled bar sporting inset glass shelves.
Behind windows along the opposite wall, the brewery team readied tanks for German-style Oktoberfest, dunkel and bock beers to debut later this year.
German, Austrian, Alsatian and northeastern Italian wines populate an impressive list offering surprisingly dry reislings alongside sweeter wines selected by Liter House general manager and sommelier Lindsay Slone, formerly of Tinker Street.
Chef-driven Liter House marks a change for Sahm’s, known more for everyday, family friendly burgers, steaks and salads at its various casual Sahm’s pubs and restaurants.
At Liter House, chef John Adams, formerly of Bluebeard, crafts contemporary German dishes for lunch, dinner and weekend brunch. Sweet, fluffy corn bread batter plays against house-smoked pulled pork in a deep-fried a riff on corn dogs.
Seafood schnitzel features crispy panko coating on skate, a saltwater fish in the ray family. The juicy, buttery filet rests on roasted kohlrabi, sunchoke puree and seared spaetzel in sage lemon brown butter.
Adams sources what he can locally. Bright beets, some pickled, some shaved raw, tumble over tangy, whipped quark cheese. Aged gouda, roasted hazelnuts and horseradish hazelnut vinaigrette dress the salad.
Liter House construction continues. A two-story barbecue pavilion, hosting glass garage doors on both levels and a view of cooking operations, is under development behind the restaurant. When it opens this fall, Liter House guests will be able to walk from the main restaurant to the pavilion without stepping outside, Sahm’s founder Ed Sahm said.
Sahm and his son and business partner Eddie Sahm aren’t sure what the boxy cinder block building closer to Monon Trail will become, but Eddie Sahm said a wine and whisky rooftop will cap the structure.
Read or Share this story: https://indy.st/2L3Pc3i