Indianapolis Colts Football

COLTS ROOKIES TAKE IN DINNER AT ST. ELMO STEAK HOUSE

Posted by Kevin Bowen on June 21, 2013 – 8:57 am

The men in the trenches poured into St. Elmo Steak House on Thursday night.

There was 266-pound Bjoern Werner, joined by a trio of 300+ pound linemen in Hugh Thornton (320), Khaled Holmes (302) and Montori Hughes (329).

Those draft picks, along with the entire Colts rookie class, enjoyed an evening at one of the most iconic restaurants in the state of Indiana with plenty of quality food to be had for the Colts first year players.

“We are very excited to have this squad join us for their first fine dining dinner in Indianapolis,” David Poore, operations manager, said. “We have a rich tradition of taking care of the Indianapolis Colts going way back to the mid-1980s.”

For nearly all of the Colts rookies, the dinner at St. Elmo was their first experience in a restaurant that is routinely nominated for some of the highest awards in the food business.

The restaurant has been a mainstay in downtown Indianapolis for over a century and the rookies experienced a variety of St. Elmo’s distinct qualities.

Before the Colts rookies could indulge in the steak-filled dinner, an etiquette class briefed the players on fine dining.

Next up was St. Elmo’s world famous shrimp cocktail and it’s safe to say that it lived up to hype in the eyes of the Colts rookies.

“That shrimp cocktail caught me off guard,” running back Kerwynn Williams said. “I wasn’t expecting it to be so flavorful but it was still very good. It was fantastic.”

The trip to St. Elmo was the second-to-last trip the Colts rookies will make in the community this offseason.

A stop at the Indianapolis Zoo will follow Friday morning before the rookies disperse across the country and then reconvene for training camp in late July.

“It’s definitely been a great experience,” Williams said of the rookies touring Indianapolis.

“The Colts do a great job getting us acclimated to the city, taking us around, giving us new experiences whether it be experiences like this where we go to a great restaurant, or whether it be going out into the community like we did at the Play 60 event the other day. They do a great job of letting us know how to be professional on and off the field.”


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