Delighting Our Guests Since 1902
At Huse Culinary, we believe hospitality begins with us. It is felt in the energy of the kitchen, the warmth of a welcome, and the pride we take in making every detail matter. We’re not just about food—although we take our food very seriously—we’re about crafting unforgettable experiences that bring people together.
Who We Are
A Legacy of Excellence
Huse Culinary began in 1986, when restaurateur Steve Huse took over operations of the historic St. Elmo Steak House in downtown Indianapolis. Under his leadership, St. Elmo evolved from a modest tavern into an award-winning, nationally recognized culinary institution—where life’s milestones are celebrated, and stewards often build lifelong careers.
Hospitality with Heart
Huse Culinary is more than a hospitality group—it’s a place to build a career, make lifelong connections, and be part of something meaningful. We’re proud of the traditions we’ve created and inspired by the future we’re building together.
A Culture That Elevates
Our teams thrive on connection, professionalism, and fun. We invest in our people because we believe the guest experience should never exceed the employee experience. Huse Culinary is more than a workplace—it’s a community where careers are built and milestones are celebrated.
Steve Huse
Steve Huse is a distinguished restaurateur and founder of Huse Culinary, Inc. His entrepreneurial career began with building and operating 34 Arby’s locations and taking Noble Roman’s Pizza public. Since acquiring the iconic St. Elmo Steak House in 1986, Steve has transformed it into one of America’s top 25 highest-volume restaurants. Under his leadership, Huse Culinary has expanded to include three additional award-winning dining concepts.
Craig Huse
Craig Huse is the Chief Executive Officer of Huse Culinary, Inc. He began his career in the family business at age 14 as a dishwasher, fostering a lifelong commitment to developing employees from hourly roles to leadership. Guided by his father’s principles of kindness and respect, Craig has expanded Huse Culinary from its flagship St. Elmo Steak House into four unique dining concepts, while cultivating a workplace culture that inspires excellence and retains top talent.
1902
St. Elmo Steak House was founded in downtown Indianapolis in 1902 by Joe Stahr as Joe Stahr’s Tavern, a humble saloon with a small food service area called the St. Elmo Buffet. At that time, it was more of a neighborhood tavern than the full-service steakhouse it is today.
1946
Brothers, Sam and Ike Roth purchased St. Elmo Steak House for $30,000. The now-iconic Shrimp Cocktail small order (3 pc.) costs 30 cents and a large order (7pc.) costs 60 cents. The horseradish-laden recipe remains the same today.
1947
Harry Roth leaves optometry school and joins brothers in ownership of St. Elmo, joking that he went "from eyeglasses to bar glasses."
1955
Since its inception, St. Elmo Steak House served lunch daily from 11 a.m. to 2 p.m., with menu prices ranging from 50 to 75 cents. However, Harry, Sam, and Ike found that lunch service was not profitable and opted to suspend it temporarily. After a two-month trial, they concluded that operating as a dinner-only restaurant was both more profitable and more efficient. The wait staff agreed.
1956
Sam and Ike Roth eventually sold their share of St. Elmo Steak House, and Harry Roth brought in his longtime friend, Isadore “Izzy” Rosen, as an equal partner. The two ran the restaurant together as 50/50 business partners until 1986. Harry served as the warm, welcoming host, while Izzy—a gruff but sharp former bookie—managed the business side. Together, they were the original “odd couple” of steakhouse success, keeping the doors open and the tables full for over 40 years.
1970
Harry and Izzy purchased the Braden Building next door to St. Elmo and converted the former Army-Navy surplus store into an expansion of the steakhouse—now known as the Tiffany Room.
1986
Steve Huse purchased St. Elmo Steak House from Harry and Izzy, ushering in a new chapter of growth and refinement for the historic restaurant. Shortly after, he led the steakhouse’s second expansion by acquiring Jack Dorfman’s former jewelry, luggage, and loan store, transforming it into what is now known as the New York Room.
1997
Construction began on a new expansion that would ultimately create several distinctive spaces within the restaurant: the Tony Hulman Room, the Director’s Room, the Wine Cellar Room, and the Joe Stahr Room.
Steve Huse also passes the torch to his son, Craig, marking a new generation of leadership as Craig takes over day-to-day operations.
2000
Craig Huse becomes a full partner, ensuring the continuation of family ownership and leadership into the new century.
2007
Looking to build on the success of St. Elmo—while carefully preserving its history and character—Huse Culinary created a companion restaurant located just next door. Harry & Izzy’s pays tribute to former St. Elmo owners Harry Roth and Izzy Rosen, offering many of the same classic dishes alongside a thoughtfully expanded menu.
2008
Harry & Izzy's expands to a second location at the Indianapolis International Airport, offering breakfast, lunch, and dinner to hungry travelers.
2011
The first 1933 Lounge opened when approximately 3,000 square feet on the second floor above St. Elmo was transformed into a speakeasy-style lounge.
On the bustling Northside of Indianapolis, Harry & Izzy’s opened its third location, featuring a state-of-the-art, two-story wine cellar and a wraparound seasonal terrace.
2012
When Indianapolis hosts Super Bowl XLVI, St. Elmo Steak House takes center stage for the six days leading up to the big game. Celebrities such as Shaquille O’Neal, Jimmy Fallon, John Travolta, Steven Tyler, and many more dine at the iconic restaurant. In just seven days, St. Elmo generates over $1 million in sales—serving more than 4,000 pounds of its world-famous Shrimp Cocktail.
St. Elmo Steak House receives the James Beard Foundation Award for an American Classic—an honor given to restaurants with timeless appeal, celebrated in their communities for serving quality food that reflects regional character and heritage.
St. Elmo began packaging and selling its iconic cocktail sauce, allowing fans to bring the bold flavor home and share a taste of the famous sauce.
2015
The popularity of the bottled cocktail sauce soon led to the launch of the steakhouse’s proprietary seasoning blend, and from there, the St. Elmo Foods product line continued to expand.
2019
Opened in December 2019 at The Yard at Fishers District, the second 1933 Lounge by St. Elmo offers a posh, adults-only experience exclusively for guests 21 and over.
Inspired by the restaurant’s most popular cocktail, the Elmo Cola, St. Elmo Cherry Vanilla Bourbon is bottled and released for retail, bringing the signature flavor to shelves for the first time.
2020
The HC Tavern + Kitchen opened in February 2020 at The Yard at Fishers District, bringing a fresh take on the classic American grill. Its upscale yet approachable menu is crafted to satisfy both traditional tastes and adventurous palates, featuring signature dishes like Lobster “Cargot”—now the restaurant’s most iconic starter.
2022
St. Elmo Cocktails expanded its line of ready-to-pour offerings with the addition of the Old Fashioned, Espresso Martini, and Cosmopolitan—each crafted using the same recipes as the most popular cocktails served in the restaurants.
2024
Huse Culinary expanded its portfolio of spirit brands with the launch of Barkeep Vodka and Rare Saint Whiskey.
2025
1933 Lounge by St. Elmo opens its third location in the Carmel Arts District. Inspired by post-Prohibition-era celebrations, the upscale lounge evokes a sense of elegance, opulence, and intrigue. Just weeks later, 1933 Lounge + HC Tavern by St. Elmo debuts at the Indianapolis International Airport—a hybrid collaboration that offers travelers the best of both restaurant concepts in one elevated pre-flight experience.
