Rails Craft Brew and Eatery Rolls Down the Track to Fishers
Writer / Matt Keating
Photographer / Brian Brosmer
Barry Abes, managing partner of Rails Craft Brew and Eatery, had a nice problem before his Fishers restaurant opened in May.
He and Rails Restaurant Partner David Lawrence consistently had people asking when the new establishment, located at 13578 East 131st Street, at Saxony in Fishers, was going to open.
“Not a day went by before our opening that a couple of dozen different neighbors didn’t stop by to peek their heads in, and say ‘Hi!’ The word on the street is everyone’s talking about it,’” Abes said.
Rails has other locations in Clarksville and Seymour, Indiana, and another restaurant in the works for Palm Beach Florida. Because all the Rails locations are “sitting on the corner of the most well-known railroad crossroads in all of America, they decided Rails would be the perfect name.”
Rails’ cozy locations are decorated with railroad memorabilia brought to life everyday. The craft beer, food and drinks have been very popular.
One of Abes’ favorite craft beers is The Rails Conductor Cream Ale.
“It’s a smooth light-bodied beer with a clean, crisp finish,” Abes says. “Another one of my favorites is Quaff on Busted Knuckle. It’s an English-style Porter. It has a light style and is medium bodied. It has 7.2 percent alcohol, so it has a nice punch.”
They also offer creative names with their drinks such as Bad Elmer’s Porter, Triton Railspiltter, BBC Rudy Bloom and Nitro Milk Stout.
“The names come from the twisted minds of the master brewers who create these beers,” Abes says proudly. “They are the ones with all the talent, so they should be the one to name the beers.”
Rails has a beautiful bar that serves beer, wine and mixed liquor.
“We feature 40 to 50 drafts, cans and bottles,” Abes says. “We also have a huge patio and look to do live entertainment for our guests to sit outside and enjoy.”
Other drinks with a fruity or sour flavor include the Fat Head Bumble Berry, Shorts Soft Parade and Green Flash Passion. IPAs and Pale Ales include Falls City Hipster Repellant, Flat 12 Half Cycle Stout IPA, Zombie Dust and Alpha King.
Pilsners and Blondes are also served, including Lagunitas Pilsner, Asahi, and Maui Pineapple Mana. Wheat Beers include Gumball Head, Bells Oberon, Blue Moon and Shock Top.
A wide variety of red and white wines are also served. Red and Brown ales featured are Mad Anthony Auburn, Amber Bock and Shorts Bellaire Brown. Porte and Stouts include Breckenridge Vanilla Porter, Sun King Wee Mac and Tall Grass Buffalo Sweat.
Abes wants guests to come with a big appetite as well. Appetizers include The Ultimate Nacho, mounds of fried tortilla chips layered with spicy ground beef, chili beans, queso sauce and topped off with shredded lettuce, onions, black olives, pico de gallo and jalapeño slices.
Abes’ favorite signature appetizers at Rails are their house-made beer cheese and Maryland crab cakes.
“We make the beer cheese every morning with our Amber draft beer and serve it with a couple of twisted pretzels,” Abes said. “The crab cakes are made with chucks of lump crab meat and served with a spicy ranch sauce. I think our wings are the best around, and our nachos are awesome. There are a lot of items to choose from, including roasted cauliflower and sautéed Brussel sprouts with applewood smoked bacon.”
Rails also serves delicious thin-crust pizza in 12, 14 and 18-inch sizes.
“We have four specialty pizzas, and a few you have probably never heard of,” Abes says. “We also serve all of the traditional toppings.”
Their house pizza is The Train Wreck, which has everything on it but the kitchen sink. Meatballs, sausage, bacon, pepperoni, ham, onion, green peppers, mushrooms and black olives are all served on The Train Wreck. Other pizzas include Grand Central Station, their own creation of spaghetti and meatballs atop a garlic and Parmesan pizza crust.
There is also The Whistle Stop, with Fontina and garlic-crusted pizza, topped with a freshly-tossed Caesar salad with diced tomatoes.
Rails also has a wide variety of burgers, salads, sides, chicken, steaks, seafood, pastas, sandwiches, soups, and desserts.
Abes says he loves co-owning a restaurant.
“Owning a business is a labor of love that’s for sure,” Abes says. “Nothing is as rewarding as seeing your business grow and thrive. I love the social interaction with our guests, as well as being able to serve our community.”
Abes says the Fishers location is a great spot for the restaurant.
“We’ve moved around quite a bit over the past two decades,” Abes says. “We’ve been in Miami, Chicago, Birmingham and St. Louis, to name a few. I have yet to come across a better attitude and friendliness as a community as I find here in Fishers and the Indianapolis area for that matter. On top of that, it is a beautiful place to live. There is a lot to do and great places to eat. We are excited to bring our concept to the area for the community to enjoy.”